Stir Fried Vegetable Curry Recipe | Matador BBQs

Ingredients

• 120 g small pickling onions, unpeeled
• ½ cup (120 g) dried mung beans, soaked overnight, drained and rinsed
• ¾ cups (440 ml) vegetable stock
• ½ cup (60 ml) coconut cream
• 1 tablespoon finely chopped ginger
• 1 large garlic clove, crushed or finely chopped
• 1½ tablespoons ground coriander
• 1 tablespoon garam masala
• ½ teaspoon ground turmeric
• ⅛ teaspoon crushed dried chillies
• 3 tablespoons sunflower oil
• 1 teaspoon coriander seeds, crushed
• 1 teaspoon cumin seeds
• 1 teaspoon brown mustard seeds
• 250 g carrots, diced
• 250 g parsnips, diced
• 250 g small new potatoes, halved
• 250 g cauliflower, cut into small florets
• 150 g frozen peas
• 120 g white cabbage, shredded
• black pepper to taste
• chopped fresh coriander to garnish (optional)