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http://www.lifestylefood.com.au/recipes/3775/red-vegetable-curry

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Red Vegetable Curry

This dish has its roots in Thailand where red curry is a national favourite, but the vegetables come from any British garden or greengrocer. It's very easy to make - just bung the lot in and leave it to bubble for less than half an hour. It's cheap to make and very filling, not to mention nutritious.

Ingredients

  • For the curry paste

  • To serve

Method

  • 1.

    To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle.

  • 2.

    Put them with all the other paste ingredients, except the oil, into a food processor and blend until smooth (it takes a good 5-10 minutes).

  • 3.

    Warm the oil in a pan and add four good spoonfuls of paste (one per person).

  • 4.

    Cook on a low heat until it becomes fragrant.

  • 5.

    Turn up the heat to high, add the coconut milk and stock and bring to the boil.

  • 6.

    Boil for three minutes.

  • 7.

    Add the French beans, marrow, sweet potatoes, pumpkin, courgettes and spring onions and simmer for about four minutes.

  • 8.

    While the curry is simmering, drain the rice. Chop some coriander and stir through the rice, then pack into a small dome-shaped bowl. Turn the bowl upside down and remove to reveal a dome-shaped mound of rice. Garnish with finely sliced chilli and a sprig of coriander.

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» Top Wine Matches For This Recipe

Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Red Vegetable Curry.

 
 

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