Curry Vegetable Pancakes

Ingredients

1 tablespoon vegetable oil

1 leek, cut into thin strips

1 carrot, cut into thin strips

250 g/8 oz broccoli florets

315 g/10 oz canned butter beans, rinsed and drained

pasta and polenta pancakes

75 g/2 1/2 oz tiny dried pasta shapes, such as risoni or orzo, anellini, ditalini or conchigliette

1/2 cup/90 g/3 oz polenta

3/4 cup/185 ml/6 fl oz boiling water

1/2 cup/125 ml/4 fl oz milk

1 egg, lightly beaten

3/a cup/90 g/3 oz flour

butter

coconut curry sauce

15 g/ 1/2 oz butter

1 tablespoon curry powder or curry paste

1 teaspoon finely grated fresh ginger

1/4 teaspoon ground turmeric

11/z cups/375 ml/12 fl oz coconut cream

1 tablespoon chopped fresh coriander

Method

1. To make pancakes, cook pasta in boiling water in a large saucepan following packet directions. Drain and rinse under cold running water. Drain again and set aside. Place polenta in a large bowl and stir in boiling water. Cover and set aside for 15 minutes.

2. Add milk, egg, flour and pasta to polenta mixture and mix well to combine. Melt a little butter in a frying pan over a low heat and when butter starts to foam, pour 1/a cup/60 ml/2 fl oz batter into pan and cook for 2 minutes or until golden, turn over and cook for 2 minutes longer. Remove pancake, set aside and keep warm. Repeat with remaining batter.

3. To make sauce, heat butter in a frying pan over a medium heat, add curry powder or paste, ginger and turmeric and cook, stirring, for 2 minutes. Stir in coconut cream and coriander, bring to simmering and simmer for 1-2 minutes.

4. Heat oil in a wok or frying pan over a medium heat, add leek and stir-fry for 1-2 minutes or until just tender. Add carrot and broccoli and stir-fry for 4-5 minutes longer or until

vegetables are just tender. Add beans and cook for 1-2 minutes or until heated through. 5.To assemble, place a pancake on each serving plate, top with vegetable mixture, then with a second pancake. Spoon over sauce and serve immediately.

Cooking time: 55 minutes; preparation time: 45 minutes, serves 4-6