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
Serves 4
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 4 carrots, chopped into medium dice
  2. 2 medium sweet potatoes, chopped into medium dice
  3. 1 large aubergine, chopped into medium dice
  4. 3 leeks, finely sliced
  5. 2 courgettes, medium sliced
  6. 2 garlic cloves, finely chopped
  7. Piece fresh ginger approximately 4cm, finely chopped
  8. 4 tbsp olive oil
  9. 2 tsp ground cumin
  10. 2 tsp ground coriander
  11. 1 tsp turmeric
  12. 1 tsp paprika
  13. ½ tsp cayenne pepper
  14. ½ tsp ground cinnamon
  15. 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
  16. 60g pkt spinach and rocket, chopped coarsely
  17. Chopped coriander to garnish
  18. salt and freshly ground black pepper
Instructions
  1. 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.
  2. Put the aubergine, leeks, courgettes, garlic and ginger in with 2 tbsp olive oil.
  3. Sweat gently until softened. Add to the other vegetables.
  4. Heat the remaining oil and add all 6 spices. Warm gently for 2 minutes.
  5. 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.
  6. Add the spinach and rocket and stir well.
  7. Season with salt and black pepper.
  8. Garnish with the chopped coriander.
Notes
  1. Serve with rice, millet or quinoa and a green salad.
  2. Delicious with a little plain yogurt swirled through before serving.
  3. This recipe is suitable for freezing.
Variations
  1. - Add some cooked chick peas with the coconut milk.
  2. - Add some cooked chicken or prawns.
Sheila's Pantry http://sheilaspantry.com/

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