Vegetable Coconut Curry

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Vegetable Coconut Curry

 

 

2 tablespoons (8 tsp) vegetable oil

1 brown (yellow) onion, finely chopped

2 garlic cloves, peeled, crushed

2 cm (3/4 " ) piece fresh ginger, peeled, finely grated

2 to 3 tablespoons (8 tsp to 1/4 cup) vegan red curry paste**

300 g (10 1/2 oz) desiree potatoes, peeled, cut into 2.5 cm (1 " ) cubes

350 g (12 1/3 oz) butternut pumpkin (squash), peeled, cut into 2.5

cm (1 " ) cubes

2 zucchini, trimmed, cut crossways into 2 cm (3/4 " ) thick pieces

1 red capsicum (bell pepper), cut into 2 cm (3/4 " ) pieces

410 g (14 1/2 oz) can diced tomatoes

270 ml (9 fl oz) light coconut milk

steamed jasmine rice and

coriander (cilantro) leaves, to serve

 

 

1. Heat oil in a saucepan over medium heat. Add onion, garlic, ginger

and curry paste. Cook, stirring often, for 8 to 10 minutes or until

onion is tender.

 

2. Add potatoes, pumpkin (squash), zucchini, capsicum (bell pepper)

and tomatoes. Cook, uncovered, for 10 minutes. Cover and cook,

stirring occasionally, for a further 15 minutes.

 

3. Stir in cocnut milk. Cover and cook for 10 minutes or until

vegetables tender. Serve over steamed rice topped with coriander

(cilantro) leaves.

 

 

 

** As curry pastes vary in heat, add just a little to start and test

heat before adding more.

 

 

 

Serves 4.