2 tsp of Willow Vale Chilli Infused Olive Oil
2 tbsp of Willow Vale Pear & Saffron Chutney
2 tbsp of green curry powder
2 tsp crushed garlic
1 small onion thinly sliced
1 stick celery sliced thinly
1 medium carrot sliced thinly
1 cup of beans sliced thinly
2 cups of cauliflower florets
½ red capsicum sliced
1 x 400ml can Coconut Cream
1 cup chicken stock or ( veggie stock for vegetarians.)
15 MINUTE COOK TIME
Sauté onion, celery and garlic in the Chilli Oil for about 2 minutes. Pour in the stock, then mix in the curry powder and bring to a simmer.
Add the remaining vegetables and the Pear and Saffron Chutney.
Simmer for 2 to 3 minutes Add the coconut cream while mixing well and bring back to a simmer.
Continue to stir until the coconut cream is thoroughly mixed.
This is a perfect sauce for barramundi fillets, but can also easily become a prawn or chicken curry. Simply add your choice of protein after you have cooked the onion, celery and garlic.