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
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,
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),
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.