Thai Vegetable Curry

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 3
• 3 large potatoes, peeled and cut into 8ths
• 3 garlic cloves, crushed
• 1 onion, peeled and chopped
• 1/2 cup ground almonds
• 1 tablespoon fresh coriander leaves
• 3/4 teaspoon ground cumin
• 1/2 teaspoon turmeric
• salt and pepper, to taste
• 3 tablespoons peanut oil
• 1 red bell pepper, deseeded and chopped
• 1 cup cauliflower floret
• 1 cup broccoli floret
• 1 cup coconut milk
• 1/2 cup vegetable stock (i used 1 cube and hot water)
• 2 tablespoons mango chutney
• freshly cooked rice

Recipe

• 1 bring a saucepan of water to the boil, add the potatoes and cook for 10 minutes.
• 2 meanwhile, make the spice paste: blend the garlic, onion, almonds, coriander, cumin, turmeric, salt, pepper and 2 tablespoons of the oil in a blender or food processor until a smooth paste is formed.
• 3 in a skillet, heat the remaining tablespoon of oil over a medium heat and add the red bell pepper. cook for 3 minutes, until slightly softened.
• 4 by now the potatoes should have boiled for 10 minutes, so add the cauliflower and broccoli florets to the potatoes in the saucepan and cook for a further 5 minutes.
• 5 add the spice paste to the red bell pepper in the skillet and cook for a further 4 minutes.
• 6 when the potatoes, broccoli and cauliflower are cooked, remove them from the heat, drain and set aside.
• 7 add the coconut milk and vegetable stock to the spice paste in the skillet and cook for 3 minutes.
• 8 stir in the mango chutney. add the cooked potatoes, broccoli and cauliflower and heat through for 3-4 minutes.
• 9 serve immediately with freshly cooked rice.
• 10 nb: this keeps well in the fridge and can be reheated in he microwave the next day.