Thai Vegetable Curry

Ingredients:

2 tbsp vegetable oil
1 large onion finely chopped
4 level tsp thai green curry paste
600ml vegetable stock
200g washed new potatoes cut in half
225g long grain rice
200g courgettes cut on the diagonal
200g carrots cut on the diagonal
150g broccoli divided into florets
125g tomatoes cut into quarters
150g frozen spinach thawed
300ml coconut milk
coriander sprigs to garnish (optional)

Method:
 
Heat the oil in a large frying pan.

Add the onion and green curry paste then cook for 4 to 5 minutes on the simmering plate.

Add the stock and potatoes bring to the boil then cover and transfer to the simmering oven.

Cook for 20 minutes or until the potatoes are just tender.

Meanwhile cook the rice.

Bring it to the boil in a large pan cover and cook on the floor of the simmering oven.

Add courgettes carrots and broccoli to the curry.

Cook for 3 to 4 minutes or until vegetables are tender. 

At the last minute add the tomatoes spinach and coconut milk and heat through thoroughly. 

Serve the curry on a bed of rice and garnish with coriander.

When adding curry paste cook spices thoroughly otherwise the finished curry will taste raw. Curry pastes vary in heat depending on the brand.

Serves: 4