Guest guest Posted April 12, 2007 Report Share Posted April 12, 2007 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. Quote Link to comment Share on other sites More sharing options...
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