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Ingredients
Ingredients: 2 teaspoons vegetable oil 1 teaspoon ground cumin 2 onions, chopped 2 potatoes, finely chopped 200g/6 ½ oz broccoli, cut into florets 155 g/5 oz green beans, halved 1 red capsicum (pepper), chopped 2 zucchini (courgettes), chopped 200mL/6 ½ fl oz coconut milk 200 mL/6 ½ fl oz vegetable stock 1 tablespoon curry paste Rhubarb Chutnev 500 g/ 1 lb rhubarb, chopped 1 tablespoon grated fresh ginger 1 fresh green chili, chopped 1 tablespoon black mustard seeds 3/4 cup/125g/4oz brown sugar 1 cup/250mL/8fl oz white vinegar 60g/2oz currants

Instructions
Method: 1. To make chutney, place rhubarb, ginger, chili, mustard seeds, sugar, vinegar and currants in a saucepan and cook over a medium heat, stirring occasionally, for 30 minutes or until mixture is soft and pulpy. 2. To make curry, heat oil in a large saucepan, add cumin, curry paste and onions and cook, stirring, for 3 minutes or until onions are soft. Add potatoes, cauliflower, broccoli, beans, red capsicum (pepper), zucchini (courgettes), coconut milk and stock and bring to the boil. Reduce heat and simmer, stirring occasionally, for 25-35 minutes or until vegetables are tender. Serve curry with Rhubarb chutney. Note: Serve this curry with jasmine or basmati rice. Rhubarb chutney can be stored in sterilized airtight jars for several months. Serves 4