20 minutes

6 people

Part One:

Ingredients

4 tbsp butter plus 4 tbsp olive oil
4 red onions, finely sliced
4 tbsp Moroccan and Curry Blend
6 cloves crushed garlic
2 red chillies chopped
4 zucchini 2cm diced
2 cups cauliflower
500 gms Swiss brown mushrooms, quartered
4 punnets mini Roma tomatoes
sea salt and white pepper
2 cups chopped parsley
1 cups chopped coriander leaves
4 cups steaming rice

Method

Preheat butter and oil until butter starts to sizzle. Add onions, saute for 15 minutes, then add curry powder, garlic and chili. Cook until fragrant, set aside. In a separate saute pan, dry saute (no oil) zucchini and cauliflower on high heat for 5 minutes, add to curry mixture, add mushrooms and tomato, with the lid off slowly reduce for 20 minutes. Add seasoning and herbs, serve with steaming rice and pappadums.