Cheat's green vegetable curry
A recipe from the Good Food collection.
Ingredients
1 tbsp vegetable oil
2 tbsp vegetarian Thai green curry paste
350ml coconut milk
2 potatoes, peeled and cut into 2cm cubes
3 Japanese eggplants, cut into 2cm-thick rounds
½ butternut pumpkin (about 400g, peeled and cut into 2cm cubes
1 small sweet potato (about 400g), peeled and cut into 2cm cubes
7 makrut lime leaves, 5 torn and 2 finely shredded
1 tbsp soy sauce
1 tbsp lime juice
40g (¼ cup) cashew nuts, toasted and coarsely chopped
1 small handful coriander leaves
1 small handful mint leaves, shredded
steamed jasmine rice, to serve
Method
Step 1
Heat the oil in a wok over medium heat. Add the curry paste and cook, stirring, for 2-3 minutes, or until fragrant. Pour in the coconut milk and stir until thoroughly combined. Simmer for 3 minutes, or until the oil starts to separate out.
Step 2
Add the potato and eggplant to the wok and cook, stirring occasionally, for 10 minutes. Add the pumpkin and sweet potato and cook for a further 10 minutes, or until all the vegetables are tender.
Step 3
Add the torn lime leaves, soy sauce and lime juice and heat through.
Step 4
Ladle the curry into serving bowls. Garnish with the cashews, coriander, mint and shredded lime leaves and serve with steamed jasmine rice.
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