Coconut Vegetable Curry

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Coconut Vegetable CurryTry this delicious recipes from Davina McCall’s expert nutritionist, Max Tomlinson. Each is packed with tasty and nutritious super foods to keep you full all day.

What You’ll Need:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cardamom pods, bruised
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 red chilli, seeds removed, finely chopped
  • 1 garlic clove, crushed
  • 4cm piece ginger, finely chopped
  • 12 baby carrots
  • 4 slices fennel

To serve:

  • 200g quinoa, cooked to pack instructions

What To Do:

  • Heat the oil in a large saucepan. Add the onion, cardamom, cumin, coriander and turmeric and cook over a low heat for 5-6 minutes until the onion is light golden.
  • Add the chilli, garlic and ginger and cook for 1 minute, then add the rest of the vegetables and cook for a further 5 minutes, mixing well.
  • Add the stock, lime leaves and coconut milk and simmer for 20 minutes or until the vegetables are tender. Remove from the heat and cool slightly.
  • Stir through the yoghurt and season to taste with salt and lime juice.
  • Sprinkle the coriander over the curry and serve with the quinoa.

These recipes are exclusive to Davina McCall’s new fitness DVD ‘Davina 7 Minute Fit Part 2′ available exclusively from www.qvcuk.com

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