Thai-Spiced Vegetable Curry in a Rich Coconut Sauce

A spicy, vegetable curry which is nutritious and packed with flavour. It is also great for using up a load of spices which just sit in the cupboard. I make up a jar of the spices and keep them in the cupboard ready to use- saves time and ensures you have them all there ready. 

Thai-Spiced Vegetable Curry in a Rich Coconut Sauce

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 4

Ingredients

  • 4 carrots chopped into medium dice
  • 2 medium sweet potatoes chopped into medium dice
  • 1 large aubergine chopped into medium dice
  • 3 leeks finely sliced
  • 2 courgettes medium sliced
  • 2 garlic cloves finely chopped
  • Piece fresh ginger approximately 4cm finely chopped
  • 4 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp paprika
  • ½ tsp cayenne pepper
  • ½ tsp ground cinnamon
  • 2 x 420g tins coconut milk NOTE- you only need one and a half tins and the remaining half can be used to cook the rice, millet or quinoa to go with the dish
  • 60 g pkt spinach and rocket chopped coarsely
  • Chopped coriander to garnish
  • salt and freshly ground black pepper

Instructions

  • Place the carrots and sweet potato in a saucepan with 2 tbsp olive oil and sweat them in the oil until they begin to soften.Remove from pan.
  • Put the aubergine, leeks, courgettes, garlic and ginger in with 2 tbsp olive oil.
  • Sweat gently until softened. Add to the other vegetables.
  • Heat the remaining oil and add all 6 spices. Warm gently for 2 minutes.
  • Add all of the vegetables to the pan and heat through gently. When everything is cooked to your taste, add one and a half tins of the coconut milk. Heat gently and the sauce will slowly thicken.
  • Add the spinach and rocket and stir well.
  • Season with salt and black pepper.
  • Garnish with the chopped coriander.

Notes

Serve with rice, millet or quinoa and a green salad.
Delicious with a little plain yogurt swirled through before serving.
This recipe is suitable for freezing.
Variations:
- Add some cooked chick peas with the coconut milk.
- Add some cooked chicken or prawns.

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