10 ml (2 t) sunflower oil 1 onion, chopped 2 garlic cloves, crushed 2 cm piece fresh gingerroot, peeled and grated 15 ml (1 T) garam masala 5 ml (1 t) ground turmeric 5 ml (1 t) ground cumin 15 ml (1 T) ground coriander 45 ml (3 T) fruit chutney 1 x 410 g can Rhodes Mixed Vegetables in Brine, drained 1 x 410 g can Rhodes Green Beans Cross Cut in Brine, drained 1 x 410 g can Rhodes Tomatoes Chopped & Peeled 1 x 410 g can Rhodes Curry Sugar Beans salt and pepper 2 loaves fresh white unsliced bread, halved and hollowed out (keep removed dough for serving)
Heat the oil in a large saucepan. Fry the onions in the oil until soft and golden. Add the garlic, ginger, spices and chutney and fry together for 1 minute. Add the Rhodes Mixed Vegetables, Rhodes Green Beans Cross Cut , Rhodes Chopped & Peeled Tomatoes and Rhodes Curry Sugar Beans. Cover and simmer over low heat for 10 minutes. Season the mixture to taste and spoon into the hollowed-out bread. Top with the removed pieces of bread and serve.
As the seasons change it’s time for thick and delicious curry. We’ve chopped together our veg favourites and added a dash of heat, coconut milk and coriander to get dinner on the table in under 20 minutes.