Green Veg­etable Curry with Cu­cum­ber Salad

SERVES 4 PREP 15 min­utes COOK 25 min­utes NU­TRI­TION 2271kJ; 39g fat (14g sat); 41g car­bo­hy­drate; 17g pro­tein; 9g fi­bre a serve COST $3.45 a serve

Recipes+ - - Index -

3 tea­spoons veg­etable or peanut oil

1 red onion, thinly sliced

1/3 cup green curry paste

1 fresh long green chilli, sliced

2 kaf­fir lime leaves, torn

1 cin­na­mon stick

1 cup boil­ing wa­ter

2 large salt-re­duced veg­etable stock cubes 600g or­ange sweet potato,

coarsely chopped

400g cau­li­flower, cut into small flo­rets 1 choko, sliced

2 x 270ml cans light co­conut milk 1 ta­ble­spoon brown su­gar

1/3 cup roasted peanuts

¼ cup co­rian­der leaves

3 cups cooked long-grain white rice, to serve 1 quan­tity Cu­cum­ber Salad (recipe, right),

to serve


Heat oil in a large saucepan over mod­er­ately high heat. Add onion; cook and stir for 2 min­utes or un­til soft. Add the curry paste; cook and stir for 30 sec­onds or un­til fra­grant.


Add chilli, lime leaves and cin­na­mon stick. Stir in the wa­ter and crum­bled stock cubes. Bring to the boil. Add or­ange sweet potato. Re­duce heat; sim­mer, cov­ered, for 10 min­utes or un­til or­ange sweet potato is ten­der.


Add the cau­li­flower, choko, co­conut milk and su­gar. Sim­mer for 12 min­utes or un­til veg­eta­bles are ten­der. Top with peanuts and co­rian­der. Serve curry with rice and Cu­cum­ber Salad.

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