Thai Vegetable Curry
Preparation and cooking time: 1 hour
- 2 Tbsp coconut or vegetable oil
- 1 small red onion, chopped
- 1 leek, thinly sliced
- 1 red pepper, finely chopped
- 1 red chilli, finely chopped
- 6 garlic cloves, finely chopped
- 1 Tbsp peeled and grated root ginger
- 6 lemongrass stalks, peeled, trimmed and chopped
- 1 Tbsp sweet paprika
- 2 tsp ground turmeric
- 1 tsp black cumin seeds
- 8 kaffir lime leaves, fresh or dried
- 1 carrot, diced
- 4 potatoes, diced
- 1 black radish, sliced
- 300 mL/10 fl oz/1 cup vegetable stock
- 1 small head broccoli, cut into florets
- 200 g/7 oz green beans, trimmed
- 200 g/7 oz baby sweetcorn
- 400 mL/14 fl oz/1½ cups coconut milk
- 1 large handful coriander/cilantro leaves, chopped
- sea salt
- 1 large handful bean sprouts, rinsed
- Heat oil in a wok or large frying pan over medium heat. Add onion, leek, red pepper, chilli, garlic and all spices. Stir-fry for a few minutes until the onion has softened.
- Add diced carrot, potatoes and radish. Heat through and add stock. Bring to a boil, then turn heat down to low, cover and simmer for 10 minutes.
- Add broccoli, green beans and baby sweetcorn, and simmer a further 5 minutes until vegetables are tender yet retain a little bite.
- Add coconut milk and coriander/cilantro. Heat through, season to taste and serve sprinkled with bean sprouts.
Variations: Replace black cumin with cumin, ginger with galangal, or lemongrass and kaffir lime leaves with lemon zest or tamarind