Vegetarian Recipes - Yellow Vegetable Curry Recipe

Ingredients

• 30ml/2 tbsp sunflower oil

• 30-45ml/2-3 tbsp yellow curry paste (see Cook's Tip)

• 200ml/7fl ozl/scant 1 cup coconut cream

• 300ml/1 1/4 cups coconut milk

• 150ml/2/3 cup vegetable stock

• 200g/7oz snake beans, cut into 2cm/3/4in lengths

• 200g/7oz baby corn

• 4 baby courgettes (zucchini), sliced

• 1 small aubergine (eggplant), cubed or sliced

• 10ml/2 tsp palm sugar (jaggery)

• fresh coriander (cilantro) leaves, to garnish

• noodles or rice, to serve

Serves 4

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Method:

1. Heat a large wok over a medium heat and add the oil. When hot add the curry paste and stir-fry for 1-2 minutes.

2. Add the coconut cream and cook gently for 8-10 minutes, or until the mixture starts to separate.

3. Add the coconut milk, stock and vegetables and cook gently for 8-10 minutes, until the vegetables are just tender.

4. Stir in the palm sugar; garnish with coriander leaves and serve with noodles or rice.

Note: This hot and spicy curry made with coconut milk has a creamy richness that contrasts wonderfully with the heat of chili and the bite of lightly cooked vegetables.

Cook's Tip: To make the curry paste, mix 10ml/2 tsp each hot chili powder; ground coriander and ground cumin in a sturdy food processor; preferably one with an attachment for processing smaller quantities. Add 5ml/1 tsp ground turmeric, 15ml/1 tbsp chopped fresh galangal, 10ml/2 tsp crushed garlic, 30ml/2 tbsp finely chopped lemon grass. 4 finely chopped red shallots and 5ml/1 tsp chopped lime rind. Add 30ml/2 tbsp cold water and blend to a smooth paste. Add a little more water is necessary.