Mixed Veggie Curry

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Mixed Veggie Curry

 

 

4 teaspoons peanut oil

1/3 cup mild curry paste

400 g (14 oz) pumpkin, cut in 2 cm (3/4 " ) pieces

3/4 cup vegetable stock

330 ml (11 1/4 fl oz) coconut milk

1 bunch broccolini, cut crosswise in thirds

125 g (4 1/2 oz) packet fresh baby corn, halved lengthwise

1/3 cup torn fresh basil leaves

1 long red chilli, sliced

8 teaspoons chopped toasted cashews

 

 

1. Heat oil in a large wok or deep non-stick frying pan over moderate

heat. Cook and stir curry paste for 30 seconds or until fragrant.

 

 

2. Stir in pumpkin. Add stock and bring to the boil. Reduce heat;

simmer for 5 minutes.

 

3. Add coconut milk, broccolini and corn; cover. Simmer for 3 to 4

minutes or until the veggies are just tender.

 

4. Remove from heat; stir in basil and chilli. Sprinkle servings

with cashews.

 

 

 

TIP: To create a vegetarian main course option, add cubes of fried

tofu and serve with rice.

 

TIP: For a reduced-fat option, replace some of the coconut milk with

stock.

 

 

 

Serves 4.