THAI VEGETABLE CURRY
This is an easy beginner's curry. It is a very flexible recipe- you can use whatever vegetables you prefer or have to hand.The flavours are not spicy but more fresh and slightly fruity (from the mango chutney). You could of course add more spice to tailor it to your preferences. I have organised this recipe to be quick, but you do have two pans on the go at once- the vegetables in the saucepan and the skillet. If you prefer an easier pace, boil the potatoes, add the broccoli and cauliflower then drain and set aside when cooked. Then when you are ready, prepare the spice paste and cook the red bell pepper in the skillet.
Provided by Shuzbud
Categories Curries
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Bring a saucepan of water to the boil, add the potatoes and cook for 10 minutes.
- 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.
- 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.
- 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.
- Add the spice paste to the red bell pepper in the skillet and cook for a further 4 minutes.
- When the potatoes, broccoli and cauliflower are cooked, remove them from the heat, drain and set aside.
- Add the coconut milk and vegetable stock to the spice paste in the skillet and cook for 3 minutes.
- Stir in the mango chutney. Add the cooked potatoes, broccoli and cauliflower and heat through for 3-4 minutes.
- Serve immediately with freshly cooked rice.
- NB: This keeps well in the fridge and can be reheated in he microwave the next day.
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Leonard Abisai
[email protected]I love the creamy texture of this curry. It's so comforting.
Marcus Manley
[email protected]This curry is a bit time-consuming to make, but it's worth it. The flavor is amazing.
Prince Benedict
[email protected]I'm not a fan of coconut milk, but I still enjoyed this curry. The flavors were great.
Ras Stan
[email protected]This curry is a great way to get your kids to eat their vegetables.
VINOLIA PETERSE
[email protected]I love the fact that this recipe is so versatile. You can add or remove vegetables depending on what you have on hand.
Samer Khalil
[email protected]This curry is a great way to warm up on a cold day.
Kareem Maxi
[email protected]I made this curry for my Thai friend and she said it was the best she'd ever had. High praise!
Kamran Marwat
[email protected]I'm always looking for new vegetarian recipes, and this one definitely fits the bill. It's delicious and healthy.
Dax Wilson
[email protected]This curry is so easy to make, and it's a great way to get your daily dose of vegetables.
Aftab Gabol
[email protected]I love the combination of flavors in this curry. It's the perfect balance of sweet, sour, and spicy.
John Kainika
[email protected]This recipe is a keeper. I've made it several times and it's always a hit.
Wayne Malta
[email protected]I made this curry for a potluck and it was a huge success. Everyone loved it!
Qaqamba Lamana
[email protected]I'm not a vegetarian, but I really enjoyed this curry. It's packed with flavor and very satisfying.
Sarad Bhandari
[email protected]This recipe is a great way to use up leftover vegetables.
Imrankhankahakomat Katam
[email protected]I didn't have any lemongrass on hand, so I used lime zest instead. It worked out great!
Farhan Jamali
[email protected]The curry was a bit too spicy for my taste, but I was able to tone it down by adding some coconut milk.
James Aylward
[email protected]I love how easy this recipe was to follow. I'm not a very experienced cook, but I was able to make this dish without any problems.
Mian Waqas
[email protected]This Thai vegetable curry was a hit with my family! The flavors were incredible, and the vegetables were cooked perfectly. I will definitely be making this again.