Ingredients
- Choose a bunch of veggies and chop them up
- 6 T oil
- 2 garlic cloves crushed
- 2 inch piece of chopped ginger root
- 1-2 fresh green chillies
- 1 T paprika
- 2 tsp ground coriander
- 1 TB mild curry powder or paste
- 1 3/4 c veggie stock
- 14 oz canned chopped tomatoes
- 1 green pepper
- 1 T cornflour
- 2/3 cup coconut milk
- 1-3 TB almonds
Details
servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Heat the ghee and add the harder veggies first. Cook gently for 3 min while stirring. Add the spices and continue for 1 min. Add the stock, tomatoes, and salt. Cover and simmer for about 30 min or until tender, add the green pepper, cover and cook another 5 min.
Step 2
Blend the cornflour (cornstarch) with the coconut milk and stir into the mixture. Add the ground almonds and simmer for 2 min, stirring. Adjust the seasoning if necessary. Serve hot and garnish with coriander.
The ground almonds help to thicken the sauce and also add richness of flavor.
Like these recipes? Then you'll love
-
Thai green curry paste 5/5 (3 Votes)
-
One-pot rice supper 2.8/5 (4 Votes)
-
Salmon in foil with black olive... 3.3/5 (76 Votes)
-
Pan fried vegetables 3/5 (140 Votes)
-
Slow Cooker Beans 3/5 (122 Votes)
-
Nutty Turkey Curry 2.6/5 (71 Votes)
-
Mild leftover meat curry 3/5 (119 Votes)
-
Brown lentil Soup 3/5 (121 Votes)
Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
Leave a comment about this recipe