Please note: costs are 'per serving' and may vary. Costs were accurate at time of publish.
Ingredients
1/2cauliflower washed and cut into sizable chunks
1/2small to medium pumpkin washed and cut into sizable chunks
4medium to 6 smallish potatoeswashed and cut into sizable chunks
A large onionsliced into sizable chunks
1/2jar red curry paste
1tin coconut cream
oil for frying
cooked riceI 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).