Curried Vegetables
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
- Ingredients
- ¼ cup sunflower oil
- 1 large onion (sliced)
- 1 yellow pepper (sliced)
- 2 cloves garlic cloves (minced)
- 2 inches fresh ginger (peeled and minced)
- 1 small chili pepper (seeded and finely chopped)
- 2 Tbsps red Curry paste
- 1 Broccoli (prepared into small florets)
- 2 cups button Mushrooms (brushed clean and chopped)
- 6 Lychee (peeled, pitted and halved)
- 2 cups Okra (split in half)
- 1 ⅔ cups vegetable stock
- 1 ⅔ cups Coconut milk
- 1 cilantro (roughly chopped)
- ½ cup Hazelnuts (lightly crushed)
- ½ cup sliced almonds
- salt
- freshly ground peppers
Preparation steps
1.
Heat the oil in a large casserole dish set over a medium heat until hot.
2.
Add the onion, pepper, garlic, ginger, chilli, and a little salt. Fry for 8-10 minutes until golden, stirring occasionally.
3.
Stir in the red curry paste and continue to cook for a further minute. Stir in the broccoli, mushrooms, lychees, and okra.
4.
Cook for a further 2 minutes before stirring in the stock and coconut milk. Once simmering, cook over a slightly reduced heat for 15-20 minutes until all the vegetables are tender.
5.
Season to taste with salt and pepper. Garnish with coriander and nuts before serving.
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