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Thai Vegetable Curry
Ingredients
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1 tablespoons oil
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1 onion, sliced
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1 tablespoons Thai 7 Spice
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350 gram (12 ounce) cauliflower florets
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1 courgette, sliced
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1 red pepper, sliced
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450 millilitre (¾ pint) vegtable stock
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75 gram (3 ounce) creamed coconut
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2 tablespoons tomato purée
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2 teaspoon Coriander Leaf
Key Products
Instructions
- 1 Add the cauliflower and fry for 3-4 minutes. Add the courgette and pepper and fry for a further 2 minutes. Stir in the stock, coconut and tomato purée and bring to the boil.
- 2 Cover and simmer for 10-15 minutes, until the cauliflower is tender. Stir through the Coriander Leaf before serving.
- 3 Heat the oil in a large frying pan and fry the onion for 3-4 minutes. Add the Thai 7 Spice and fry for a further minute.
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