Description

A vibrant and flavorful Lemon Myrtle Green Veg Curry featuring an aromatic blend of roasted and fresh vegetables in a creamy coconut sauce infused with fresh herbs and spices. This curry combines sweet potato, carrots, cauliflower, Brussels sprouts, broccoli, and snow peas with a fragrant paste made from macadamias, lemongrass, ginger, and lemon myrtle, creating a delightful vegetarian dish perfect for a wholesome meal.

Ingredients

Vegetables

1 small sweet potato (peeled and cut into 2-inch pieces)
1 small carrot (peeled and cut into 1-inch rounds)
1 cup cauliflower florets
3 Brussels sprouts (halved)
1 large onion (peeled and chopped)
½ cup broccoli florets
4-5 snow peas (sliced in half)

Paste & Flavorings

½ cup raw macadamia nuts
1 inch piece of ginger (chopped)
5 garlic cloves
1 lemongrass stalk (white only, chopped)
1 long green cayenne chilli
½ bunch coriander (stalks and leaves)
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons coconut sugar
1 ½ teaspoons salt
400 ml coconut milk
125 ml vegetable stock
1 teaspoon lemon myrtle (2mm leaves)
Red chilli flakes (for garnish)
Coriander leaves (for garnish)
Extra lemon myrtle (for garnish)
Lime wedges (to serve)

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Instructions

Roast the Vegetables: Preheat the oven to 200°C (392°F). Place the sweet potato, carrot, cauliflower, and Brussels sprouts on a rimmed baking tray. Drizzle lightly with olive oil and roast for 20 minutes. Remove from the oven and set aside.
Cook Onion and Macadamia Nuts: In a small saucepan, combine the chopped onion and macadamia nuts with about 2 cups of water to cover. Bring to a boil over medium-low heat and cook for 15-20 minutes until the onion is tender and most of the liquid has evaporated. Remove from heat and allow to cool.
Prepare the Spice Paste: Transfer the cooled onion and macadamia mixture to a small food processor or blender. Add chopped ginger, garlic, lemongrass, green cayenne chilli, coriander (stalks and leaves), and half a cup of water. Blend until smooth and no longer grainy.
Sauté the Paste: Heat olive oil in a heavy-bottomed pan over medium heat. Add the green onion and spice paste, sautéing for 3-4 minutes while constantly tossing until the paste darkens slightly and the raw smell disappears.
Flavor the Paste: Stir in lime juice, coconut sugar, and salt. Reduce the heat to medium-low and cook the paste for 8 minutes until it becomes fragrant and quite dry, stirring occasionally to prevent sticking.
Add Liquids and Simmer: Pour in the coconut milk and vegetable stock. Simmer on medium-low heat for 8 minutes until the sauce is fragrant. If the sauce is too thick, add a quarter cup of stock to loosen it.
Cook Vegetables in Sauce: Add the lemon myrtle, broccoli florets, and snow peas. Increase heat to medium and cook for 2 minutes until the fresh vegetables are just tender. Then add the roasted vegetables to the pan, mixing well and cooking for another minute to heat through.
Finish and Serve: Remove the pan from heat. Garnish with red chilli flakes, coriander leaves, and a sprinkle of extra lemon myrtle. Serve hot with rice and lime wedges on the side.

Notes

Roasting the root vegetables enhances their natural sweetness and adds depth to the curry.
Macadamia nuts provide a creamy texture and subtle richness to the spice paste.
You can adjust the heat level by modifying the amount of green cayenne chilli or adding more red chilli flakes.
Lemon myrtle offers a unique citrus flavor; if unavailable, substitute with lemon zest and a pinch of dried herbs.
Serve with steamed jasmine or basmati rice to complement the flavors.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Roasting
Cuisine: Australian Fusion