The Veggie Whisperer

The Veggie Whisperer

My wife Sammy calls me the vegetable whisperer. She says all the best quality fruits and veggies seem to follow me home! Well I do admit that I have an excellent nose for the freshest and best produce available but after 25 years in the business you’d expect that! See our weekly specials below.
  • I’ve got a passion for Passionfruit (3 for $4.50) – kick start the morning with a tropical zing!
  • Cauliflowers ($3.50 each) are looking the best I’ve ever seen with their bright creamy heads. Enjoy them with Kipfler Potatoes (500gms $3) in our recipe of the week.
  • Sheppard Avocados ($3.50 each) are my pick for the week. As we get later into the season you might find them a bit soft on the outside but don’t discard them! They are firm and perfect eating on the inside with their creamy nutty texture.
  • Imperial Mandarins (3 for $2.50) – bring in the changing seasons with these snack size beauties that are getting sweeter by the week.
  • Kiwifruit (3 for $3.50) are New Season, full of vitamin C and fantastically fresh!
  • Squeeze a QLD Lemon (3 for $2) and keep those coughs and colds at bay. Add a teaspoon of honey for a sweet morning elixir!
  • Super XXL Red Fuji Apples ($2.50 each) – you could feed the whole family on just one of these! Don’t pass them up as they are crunchy and full of flavour.
  • Raspberries ($5 punnet) – I know I’ve had these in the specials every week but who would have thought that they would be this good for so long? All thanks to this Indian Summer.
  • Jap Pumpkin provides the all important colour variety in your diet and is on special at 1/4 for $2.50.

 

ROASTED CAULIFLOWER AND POTATO CURRY • 3 large cloves garlic, minced

INGREDIENTS
• 1½ teaspoons grated fresh ginger
• 1 fresh red chile pepper
• 1 (14 ounce) can tomato sauce
• 4 cups vegetable broth
• 3 cups diced potatoes
• 3 cups diced sweet potatoes
• 1 (14 ounce) can coconut milk
• 2 teaspoons lime zest
• 2 tablespoons lime juice
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1½ teaspoons ground cinnamon
• 1½ teaspoons ground turmeric
• 1¼ teaspoons salt
• ¾ teaspoon ground pepper
• ⅛ teaspoon cayenne pepper
• 1 small head cauliflower, cut into small florets (about 6 cups)

METHOD:

  • Preheat oven to 450°F. Combine coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a small bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of the spice mixture and toss again. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown, 3 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 4 minutes. Add garlic, ginger, chile and the remaining spice mixture. Cook, stirring, for 1 minute more.
  • Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add broth, potatoes, sweet potatoes, lime zest and juice. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, 35 to 40 minutes.
  • Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Serve garnished with cilantro and chiles, if desired. To make ahead, refrigerate for up to 5 days.
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