||15 minutes, cooking time 15 minutes
A colourful veggie curry that hits the spot, and only takes about half an hour to make all told. You can also add different vegetables or drop others according to what you've got available. You just need to keep the coconut cream handy in the cupboard.
1 tablespoon sunflower oil
1 onion, finely chopped
100g celery, finely sliced
2-3 tablespoons Madras curry paste
1 tablespoon plain flour
1 large sweet potato, peeled and cut into 1cm (½ inch) slices
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
125g mushrooms, wiped and sliced
410g can baby corn cobs, drained
50g frozen whole green beans, defrosted
1/2 x 432g can pineapple pieces in natural juice, drained
1 bunch salad onions, trimmed and cut into diagonals
1/2 x 200ml carton coconut cream
salt and freshly ground black pepper
250g long grain rice
Heat the oil in a large saucepan and cook the onion and celery until softened, approximately 5 minutes.
Stir in the curry paste and flour and cook for 1 minute.
Pour in the water gradually, stirring all the time, and bring to the boil.
Add the sweet potato, peppers, mushrooms and baby corn, and cook gently for 10 minutes.
The green beans, pineapple, salad onions and coconut cream can then be added and allowed to cook for a further 5 minutes. Season to taste.
Cook the rice in boiling water for 15 minutes, then drain and serve with the curried vegetables.
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