Native bush curry

Ingredients

• 2 tsp vegetable oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tbsp outback bush curry powder
• 2 medium carrots, peeled and cut into 2 cm cubes
• 2 large sweet potatoes, peeled and cut into 2 cm cubes
• 400 g can chickpeas, rinsed and drained
• 400 g crushed tomatoes
• 400 g can coconut milk
• 250 ml (1 cup) boiling water
• 2 vegetable stock cubes
• 2 tbsp bush tomato relish
• 1 zucchini, cut into 1.5 cm cubes

Saltbush and pepper leaf couscous

• 190 g (1 cup) couscous
• 1 tsp saltbush powder
• 1 tsp ground pepper leaf
• 40 g butter
• 375 ml (1½ cups) boiling water

Instructions

1. Heat the oil in a heavy-based pan over medium heat. Add the onion, garlic and curry powder and stir until the onion is soft.
2. Add the carrot, sweet potato, chickpeas, tomatoes, coconut milk and boiling water, then crumble over the stock cubes. Bring to the boil, then reduce the heat to low and simmer for 10 minutes.
3. Stir in the bush tomato relish and zucchini and cook for further 5 minutes or until tender.
4. Meanwhile, for the couscous, place all the ingredients in a bowl, stir to combine well, then cover tightly with plastic wrap and stand for 5 minutes. Fluff with a fork.
5. Serve the curry with warm couscous.

Photography by Kitti Gould.

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