TASTY THAI CURRY
A creamy veggie curry that is great to use up what veg you have
Ingredients
- 1 tbsp. oil
- 800 g vegetables* - sliced or chopped e.g. I used 1 onion, 4 new potatoes, 1 sweet potato, 1 pepper, 1 carrot, 100g mangetout
- 3 cm fresh ginger, grated or use 1 tbsp. ginger paste (ground ginger will not work here)
- 1 - 2 garlic cloves, crushed or use 1 - 2 tsp. garlic paste
- 1 tbsp. ground cumin
- 1/2 tsp. chopped fresh chilli or use 1/2 tsp. chilli paste or flakes (you can increase if wished)
- 400 ml can coconut milk shake well before opening
- 1 vegetable stock cube remember to check ingredients if vegan
- cooked brown rice** to serve (or use white rice if preferred)
Optional
- 1 lime, cut into wedges to serve
- handful fresh coriander, chopped to serve
- 400 g diced uncooked chicken if wishing to use chicken, reduce the vegetables to 600g
Instructions
- Add the oil, onions and hard vegetables to a pan and cook on a medium heat for 5 mins. If including chicken, add this now.
- After the veg has softened, add the remaining vegetables, garlic, ginger and spices. Stir in then add the coconut milk and stock cube and simmer for 8 -10mins. Check throughout and add a splash of water if it becomes too dry.
- Serve with chopped coriander (optional), rice and lime wedges.
Notes
*You may substitute most vegetables for this dish including bags of frozen veg as they contain just as much nutrition. Also, use up any leftover veg at stage 2 to help avoid food waste too. Try butternut squash, parsnip, turnip/swede, celery for the hard veg and courgettes, broccoli, green beans, baby sweetcorn and aubergine as the soft veg.
To cook failproof rice:
To cook failproof rice, measure 50g per person (more if hungry and less for children) then rinse well under running cold water. As a guide, a mug holds roughly 200g, enough for four people as a side.
Add to a pan and cover with cold water to a level of 2.5 cm (the length of your first joint on your thumb) with a large pinch of salt. Bring to the boil, cover, (use foil if you don’t have a lid), simmer for 5 mins, then turn off the heat. Leave well alone for 10 mins. The rice will continue to cook in the residual heat and absorb the water. If you do have a little water remaining, just drain it and serve.