Thai Vegetable Curry
Ingredients
-
-
1 tablespoons oil
-
1 onion, sliced
-
1 tablespoons Thai 7 Spice
-
350 gram (12 ounce) cauliflower florets
-
1 courgette, sliced
-
1 red pepper, sliced
-
450 millilitre (¾ pint) vegtable stock
-
75 gram (3 ounce) creamed coconut
-
2 tablespoons tomato purée
-
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.