Preparation: 20 minutes
Cooking: 40 minutess
Total: 1 hour
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)
Blanch the onions in boiling water for 3 minutes. This can be done on the side burner of the barbecue. Drain well and leave until cool enough to handle, then peel. Set aside.
Meanwhile, add the beans to the pan of boiling water and boil rapidly for 10 minutes. Reduce the heat and simmer for 20 - 25 minutes or until tender. Drain well and set aside.
Bring the stock to the boil, add the coconut cream and stir well to mix. Set aside.
Using a pestle and mortar, pound the ginger and garlic to a paste. Add the ground coriander, garam masala, turmeric and chillies and stir until well blended.
Heat a large wok or deep frying pan on the side burner over high heat. Add 2 tablespoons oil. When hot, add coriander, cumin and mustard seeds. Fry for 30 seconds or until seeds give off their aroma. Use a slotted spoon to transfer seeds to paper towel on a plate. Add remaining oil and spice paste to the wok or pan. Reduce heat to medium and stir-fry for 1 minute. Stir in the carrots, parsnips, potatoes and 2 tablespoons water, and stir-fry for 2 minutes.
Pour in the coconut stock and bring to the boil, stirring. Reduce heat to low, cover and simmer for 5 minutes. Add cauliflower, peas and onions. Cover and simmer for another 5 minutes, stirring occasionally. Uncover and bring back to the boil, then boil for about 5 minutes or until most of the liquid has evaporated and all of the vegetables are just tender.
Add cabbage, beans and spice seeds and stir-fry to wilt the cabbage. Season with pepper, sprinkle with fresh coriander if using, and serve.