Thai Vegetable Curry
Ingredients
30ml (2tbsp) vegetable oil
1 large onion, finely chopped
20ml (4 level tsp) Thai green curry paste
600ml (1 pint) vegetable stock
200g (7oz) washed new potatoes, cut in half
225g (8oz) easy-cook long grain rice
200g (7oz) courgettes, cut on the diagonal
200g (7oz) carrots, cut on the diagonal
150g (5oz) broccoli, divided into florets
125g (4oz) tomatoes, cut in quarters
150g (5oz) frozen spinach, thawed
300ml (1⁄2 pint) coconut milk
Coriander sprigs to garnish (optional)
Get your five-a-day with this spicy vegetable curry
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Method
1 Heat the oil in a large frying pan. Add the onion and green curry paste, then cook for 4–5min. Add the stock and potatoes, bring to the boil, then cover and cook for 20min or until the potatoes are just tender.
2 Meanwhile, cook the rice according to packet instructions. Add courgettes, carrots and broccoli to the curry (see Cook’s Tip). Cook for 3–4min or until vegetables are tender. At the last minute add the tomatoes, spinach and coconut milk and heat through thoroughly. Serve the curry on a bed of rice and garnish with coriander.
COOK’S TIP
You can substitute any vegetables in season for the courgettes, carrots and broccoli.
