Coconut Curry
Serves 4
An Asian inspired sweet & spicy winter vegetable curry
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Prep Time
30 min
Cook Time
30 min
Total Time
1 min
Prep Time
30 min
Cook Time
30 min
Total Time
1 min
902 calories
51 g
124 g
67 g
32 g
24 g
747 g
799 g
16 g
0 g
40 g
Nutrition Facts
Serving Size
747g
Servings
4
Amount Per Serving
Calories 902
Calories from Fat 587
% Daily Value *
Total Fat 67g
104%
Saturated Fat 24g
119%
Trans Fat 0g
Polyunsaturated Fat 29g
Monounsaturated Fat 11g
Cholesterol 124mg
41%
Sodium 799mg
33%
Total Carbohydrates 51g
17%
Dietary Fiber 12g
50%
Sugars 16g
Protein 32g
Vitamin A
342%
Vitamin C
224%
Calcium
17%
Iron
42%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Paste
  1. 2 large onions
  2. 2 cloves garlic
  3. 2" cube of ginger
  4. 4 mixed chilli peppers
  5. 2 Kaffir lime leaves
  6. Large bunch of fresh coriander
  7. 180ml sunflower oil
  8. 2tsp shrimp or anchovy paste
  9. 1 tsp dried chilli flakes
  10. 3 tsp ground cumin
  11. 1 tsp coriander seed
  12. 2 tsp turmeric
  13. 1 tbsp fish sauce
Curry
  1. 400ml coconut milk
  2. 250g peeled and diced pumpkin
  3. 2 red onions, cut into wedges
  4. 200g potato cubes, kumara or sweet potato, alternatively use butternut squash
  5. 1 sliced red pepper
  6. 1 cubed aubergine
  7. 150g prawns (optional)
  8. 200g chicken (optional)
Directions
To make the paste
  1. Peel and chop onions and ginger.
  2. Peel and crush garlic.
  3. Discard seeds from chilli peppers, then finely chop.
  4. Add spices
  5. Place in a food processor, blend to paste.
To make the curry
  1. 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.
  2. Add coconut milk, or substitute with yogurt if preferred, stir.
  3. Then add all the remaining ingredients.
  4. Mix altogether, then simmer for 20-30 until vegetables are tender.
  5. Add 1 cup of peas or beans, cook for a further 5 minutes.
  6. Garnish with chopped coriander and serve with whole-grain rice - Enjoy!
Notes
  1. 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.
beta
calories
902
fat
67g
protein
32g
carbs
51g
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