Garden Zanzibar Curry

Phil hit the kitchen this evening for some of his curry magic.  When it comes to spice boxes, Phil's is extensive and varied but it wasn't just the spicing that caused a culinary stir this evening. It was also the vegetables he used as they all came from our garden; squash, tomatoes, aubergines, French beans, broad beans, courgette and peppers.  What a delight!

Garden Zanzibar Curry

2 tbsp oil
1 onion
2 tsp Seasoned Pioneers Zanzibar Curry Powder
1 medium aubergine
1 medium courgette
1 pepper (red/green)
1 cup French beans
1/2 cup broad beans
2 cups squash (ours was Uchiki Kuri) chopped
1 tin coconut milk
Splash of water
1 cup small tomatoes halved
1/4 cup chopped coriander

Fry the onion until soft then add the spices and fry for a minute.  Add all the rest of the vegetables and saute for a few minutes.  Add the coconut milk and a little splash of water and continue to cook for 20 minutes.  Add the chopped tomatoes and coriander and stir, then let sit for a few minutes before serving.  We served ours on rice with fried shallots and nori seaweed sprinkle on top.

Enjoy!