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
- 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
- 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.
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.