200g tender stem broccoli (broccolini), trimmed and lightly blanched
100g asparagus, tips only and blanched
100g green beans, top and tailed and blanched
100g snow peas, blanched
2g black mustard seeds
5g fresh ginger, chopped
2g fresh curry leaves
20g fresh desiccated coconut
2 tbsp. Patak’s Korma Curry Paste
Salt to taste
5ml lemon juice
3g sugar Pomegranate seeds, from 1 whole fruit
Heat oil in a frying pan and cracked black mustard seeds.
Add ginger and curry leaves. Cook for 1-2 minutes.
Add the desiccated coconut and Patak’s Korma Curry Paste, along with 50ml of water. Cook on medium heat until all the water has evaporated.
Add the blanched vegetables and stir fry for 3-4 minutes until the spices and coconut have coated the vegetables evenly.
Finish with salt, sugar and lemon juice to taste.
Add the pomegranate seeds and serve.
Note: it can also be served cold as a salad.