An Asian inspired sweet & spicy winter vegetable curry
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Amount Per Serving
Calories from Fat 587
% Daily Value *
Total Fat 67g
Saturated Fat 24g
Trans Fat 0g
Polyunsaturated Fat 29g
Monounsaturated Fat 11g
Total Carbohydrates 51g
Dietary Fiber 12g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 large onions
- 2 cloves garlic
- 2" cube of ginger
- 4 mixed chilli peppers
- 2 Kaffir lime leaves
- Large bunch of fresh coriander
- 180ml sunflower oil
- 2tsp shrimp or anchovy paste
- 1 tsp dried chilli flakes
- 3 tsp ground cumin
- 1 tsp coriander seed
- 2 tsp turmeric
- 1 tbsp fish sauce
- 400ml coconut milk
- 250g peeled and diced pumpkin
- 2 red onions, cut into wedges
- 200g potato cubes, kumara or sweet potato, alternatively use butternut squash
- 1 sliced red pepper
- 1 cubed aubergine
- 150g prawns (optional)
- 200g chicken (optional)
To make the paste
- Peel and chop onions and ginger.
- Peel and crush garlic.
- Discard seeds from chilli peppers, then finely chop.
- Add spices
- Place in a food processor, blend to paste.
To make the curry
- In a large pan add half the paste, stir over a low/medium heat to sweat out the onions and infuse the spices, approx 7 minutes.
- Add coconut milk, or substitute with yogurt if preferred, stir.
- Then add all the remaining ingredients.
- Mix altogether, then simmer for 20-30 until vegetables are tender.
- Add 1 cup of peas or beans, cook for a further 5 minutes.
- Garnish with chopped coriander and serve with whole-grain rice - Enjoy!
- The paste is great frozen for up to 3 months. Tip - to speed up cooking time, place potatoes in a pan of cold water and bring to the boil, chop into chunks.
Nutrilife UK http://www.nutrilife.uk.com/