LEMON MYRTLE GREEN VEG CURRY

Step 1

Pre-heat oven to 200°C. Place sweet potato, carrot, cauliflower and brussels sprouts in a rimmed baking tray. Drizzle lightly with olive oil. Roast in the oven for 20 minutes. Remove and set aside.

Step 2

Place onion and macadamia nuts in a small saucepan with enough water to cover them (about 2 cups). Bring to boil on medium-low heat and cook for 15-20 minutes until onion is tender and most of the liquid has evaporated. Remove from heat and cool completely.

Step 3

Add onion-macadamia mixture to a small food processor or blender. Add ginger, garlic, lemongrass, green chilli, coriander and half a cup of water. Blend until smooth and no longer grainy.

Step 4

Heat oil in a heavy bottomed pan on medium. Add the green onion and spice paste to the pan. Sauté for 3-4 minutes tossing constantly until the paste starts turning a shade darker and no longer smells raw.

Step 5

Add lime juice, coconut sugar and salt. Reduce heat to medium-low and cook the paste for 8 minutes until fragrant and quite dry. Toss occasionally with a wooden spatula to ensure that it doesn’t stick to the pan.

Step 6

Add coconut milk and stock. Simmer on medium-low heat and cook for 8 minutes until the sauce is fragrant. If too thick, add a quarter cup stock to loosen the sauce.

Step 7

Add lemon myrtle, broccoli and snow peas. Increase heat to medium and cook for 2 minutes until the veggies are just tender. Add the roasted veggies to the pan. Mix well. Cook for another minute until heated through.

Step 8

Remove from heat. Garnish with red chilli flakes, coriander leaves and a sprinkling of extra lemon myrtle. Serve hot with rice and lime wedges.