From the cookbook Gordon Ramsay’s Fast Food
Serves 4
Ingredients
- 2 tbsp vegetable oil
- 1 banana shallot (or 2 regular ones), peeled and roughly chopped
- 1 garlic clove, peeled and minced
- 2 long red chiles, seeded and minced
- 1 small celery root, peeled and chopped
- sea salt and black pepper
- 3 tbsp Madras curry paste
- few cardamom pods
- 1 green bell pepper, cored, seeded, and roughly chopped
- 1/2 large cauliflower, cut into florets
- 14 oz can chopped tomatoes
- 1/2 head of broccoli, cut into florets
- 1 large zucchini, roughly chopped
- generous 1 cup strained plain yogurt
Directions
- Heat the oil in a large, wide pan and add the shallot, garlic, and chiles. Cook, stirring, for a minute or so until the garlic is fragrant.
- Add the celery root and some seasoning. Cook over high heat for 2 minutes, then add the curry paste, cardamom pods, green bell pepper, and cauliflower florets. Continue to stir over high heat for a few more minutes.
- Tip in the tomatoes, then fill the empty can with water and pour this in too. Bring to a boil, then add the broccoli and zucchini. Simmer for 8 to 10 minutes until the vegetables are tender.
- Turn down the heat and stir in the yogurt. Taste and adjust the seasoning before serving with a bottle of Rosemount Diamond Label Shiraz Grenache.
