1small sweet potatopeeled and cut into 2-inch pieces
1small carrotpeeled and cut into 1-inch rounds
1large onionpeeled and chopped
1/2cup(65g)raw macadamia nuts
1inchpiece of gingerchopped
1lemongrasswhite only, chopped
1long green cayenne chilli
½bunch of corianderstalks and leaves
1teaspoonlemon myrtle2mm leaves
4-5snow peassliced in half
Red chilli flakes, coriander leaves, extra lemon myrtle, lime wedges – to serve
Pre-heat oven to 200°C. Place sweet potato, carrot, cauliflower and brussels sprouts in a rimmed baking tray. Drizzle lightly with olive oil. Roast in the oven for 20 minutes. Remove and set aside.
Place onion and macadamia nuts in a small saucepan with enough water to cover them (about 2 cups). Bring to boil on medium-low heat and cook for 15-20 minutes until onion is tender and most of the liquid has evaporated. Remove from heat and cool completely.
Add onion-macadamia mixture to a small food processor or blender. Add ginger, garlic, lemongrass, green chilli, coriander and half a cup of water. Blend until smooth and no longer grainy.
Heat oil in a heavy bottomed pan on medium. Add the green onion and spice paste to the pan. Sauté for 3-4 minutes tossing constantly until the paste starts turning a shade darker and no longer smells raw.
Add lime juice, coconut sugar and salt. Reduce heat to medium-low and cook the paste for 8 minutes until fragrant and quite dry. Toss occasionally with a wooden spatula to ensure that it doesn’t stick to the pan.
Add coconut milk and stock. Simmer on medium-low heat and cook for 8 minutes until the sauce is fragrant. If too thick, add a quarter cup stock to loosen the sauce.
Add lemon myrtle, broccoli and snow peas. Increase heat to medium and cook for 2 minutes until the veggies are just tender. Add the roasted veggies to the pan. Mix well. Cook for another minute until heated through.
Remove from heat. Garnish with red chilli flakes, coriander leaves and a sprinkling of extra lemon myrtle. Serve hot with rice and lime wedges.
*For the white onion-macadamia paste, it is important that you boil both onion and macadamias in plenty of water until both are soft and the onion has lost all its crunch. When you blend this paste, make sure you blend extra until it is very smooth.The curry paste can be made a couple of days ahead and stored in the fridge. The roasted curry paste can also be frozen for up to a month in the freezer.Different brands of coconut milk have different densities. If your curry thickens up too much, you can easily loosen it up with some stock.