Gemma Ogston served up a tasty super=boost vegetable curry with apple and ginger chutney on Saturday Kitchen.<\/p>\n
The ingredients for the paste are: 1 green chilli, chopped, 2 garlic cloves, peeled, 2cm fresh root ginger, peeled and roughly chopped, \u00bd tsp ground turmeric, 1 small red chilli, seeds removed and chopped, \u00bd tsp garam masala, 1 tsp ground coriander, 2 tbsp olive oil and \u00bd tsp ground cumin.<\/p>\n
For the curry: 1 tbsp coconut oil, 2 medium potatoes, peeled and cut into small cubes, 400g tin chopped tomatoes, 2 carrots, peeled and sliced, 1 red onion, chopped, 50g frozen peas, 1 green pepper, seeds removed and chopped into squares, 1 red pepper, seeds removed and chopped into squares, 100g green beans, trimmed and sliced in half, 150g Brazil nuts, chopped and 100g baby spinach leaves.<\/p>\n
For the apple and ginger chutney: 2 tbsp olive oil, 2cm fresh root ginger, peeled and finely chopped, 4 cloves, 3 apples, peeled, cored and chopped into 2cm pieces, 5 tbsp brown sugar, 1 tsp red chilli powder and 100ml apple cider vinegar.<\/p>\n