Category: Gluten Free, Vegan
30ml vegetable oil
250g onions, sliced
50g garlic cloves, crushed
10g coriander seeds
12g cumin seeds
6g fennel seeds
3g ground turmeric
6g chilli powder
200ml BUITONI Pasta Sauce
18ml CHEF Chicken Style Liquid Concentrate
600ml coconut milk
1kg butternut pumpkin, diced
400g cauliflower, cut into florets
450g capsicums, diced
600g chick peas, tinned, drained, rinsed
500g peas, frozen
1 bch coriander, chopped
Heat the vegetable oil in a large saucepan, add the onions and cook for 15 minutes.
Add the garlic and cook for a further 2 minutes. Remove from heat.
In the meantime, place the coriander seeds, cumin seeds and fennel seeds into a frying pan and toast on a moderate heat for 2-3 minutes.
Place the whole spices into a mortar and pestle and pound them until fine.
Add the turmeric and chilli powder and add these to the onions. Cook the spices for 2-3 minutes until fragrant.
Add the BUITONI Pasta Sauce and mix the CHEF Chicken Style Liquid Concentrate with the water and add.
Add the coconut milk.
Bring to boil, turn the heat down to simmer.
Add the pumpkin and capsicums, cook for 10 minutes.
Add the cauliflower and cook for a further 10 minutes.
Add chick peas and the frozen peas. Bring to boil.
Add the chopped coriander and serve with rice.