Saturday, 8 August 2009

Vegetable Curry

What better way to use a selection of fresh vegetables to make a Vegetarian Curry. This recipe is so easy and I used my freshly picked beans and home-grown tomatoes.

Thai Vegetable Curry
1 tabsp. vegetable oil
1 large onion, diced
500g sweet potato cubed
300g squash, cubed
250g runner beans
2 tomatoes, diced
2 cans coconut milk
2 tsp Thai curry paste
juice of 1 lime
2 tabsp so sauce
handfull of fresh corriander
boiled rice to serve
1. Heat the oil in a large pan and cook the onion, sweet potato and squash for 5
mins until begin to soften.
2. Cut the beans into 5cm lengths and add to the pan with the tomatoes and cook for
a further 2 mins.
3. Add the Thai paste, coconut milk and bring to the boil. Simmmer for 10-12 mins
until vegetables are tender.
4. Add the lime juice, soy sauce and corriander.
5. Serve the curry with plain boiled rice.

I used a bag of ready prepared potato and squash to save time.

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