Name: Simple Thai curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: serving
Cuisine: Boil
Ingredients: 2 tbsp olive oil; 1 onion thinly sliced; 4 garlic cloves, minced; 1 fresh ginger grated; 1 curry paste Thai; 2 flour; 500 g sweet potatoes cubed; 250 g baby corn; 250 g broccoli tender stem; 180 g cauliflower cut into florets; 1 coconut milk tinned; 250 ml stock vegetable; salt and freshly ground black pepper to taste; 1 fresh coriander; 1/4 cup coconut flakes, toasted, to garnish

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Ingredients (15)

2 tbsp	olive oil
1	onion — thinly sliced
4	garlic — cloves, minced
1	fresh ginger — grated
1	curry paste — Thai
2	flour
500 g	sweet potatoes — cubed
250 g	baby corn
250 g	broccoli — tender stem
180 g	cauliflower — cut into florets
1	coconut milk — tinned
250 ml	stock — vegetable
	salt and freshly ground black pepper — to taste
1	fresh coriander
1/4 cup	coconut — flakes, toasted, to garnish

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Method:

Heat a large pot or saucepan with a glug of olive oil to medium heat and sauté the onion until translucent and soft.

Add the garlic and stir for 1 minute. Add the ginger and the curry paste and stir for 3 – 5 minutes.

Turn down the heat if it looks like it’s catching on the bottom or burning. Next, add the sweet potato and the flour and stir to coat.

Season with salt and pepper to your taste. Next, add the coconut milk and half of the stock and allow to simmer for 20 minutes.

Add the broccoli and cauliflower and leave to simmer for a further 10 minutes. Pour in the rest of the stock if it looks too ‘dry’.

Serve with cooked Basmati or Jasmine rice and top with a handful of coriander leaves and coconut flakes. Enjoy while still warm.

Recipe by Tessa Purdon.

WATCH how to make it below:

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