Vegetable curry
Food Checker classification: AMBER
This dish is easy to prepare, filling, comforting and delicious! Comprised of tender vegetables and a light creamy coconut sauce, it is finished with a tangy, tasty hint of Asia.
Vegetable curry
Estimated cost $3.99
Please note: costs are 'per serving' and may vary. Costs were accurate at time of publish.
Ingredients
- 1/2 cauliflower washed and cut into sizable chunks
- 1/2 small to medium pumpkin washed and cut into sizable chunks
- 4 medium to 6 smallish potatoes washed and cut into sizable chunks
- A large onion sliced into sizable chunks
- 1/2 jar red curry paste
- 1 tin coconut cream
- oil for frying
- cooked rice I like the absorbtion method because it's energy efficient
- large pot or frypan with lid
Instructions
- Coat the base of a decent sized saucepan or frypan with oil and heat.
- Brown onion, cauliflower, pumpkin and potatoes in the oil, moving constantly.
- When vegetables are beginning to tenderize stir red curry paste and coconut cream through, attach the lid to the pot and allow dish to cook on medium heat, stirring occasionally without breaking up the vegetable chunks (around 10 to 20 minutes).
- Meanwhile cook or steam rice according to your prepared method (I use 1 cup rice to 3 cups water for the absorbtion method. Place 1 cup rice in 3 cups water in microwavable container, microwave on High for 20 to 30 minutes, stirring occasionally).
- Serve vegetable curry on rice and enjoy!
Tried this recipe?Let us know how it was!