Thai Vegetable Curry

Name: Thai Vegetable Curry
Ingredients: 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; To serve; freshly cooked rice

17 ingredients

10 steps

Ingredients

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
To serve
freshly cooked rice

Directions

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.