Vegetable jumble

Recipe from: 8/16/2000 12:00:00 AM
Ingredients 9
Servings 4


  • 30
  • 30
    red curry paste
  • 45
    vegetable stock or water
  • 1
    medium sweet potato, peeled, cut into small chunks and roasted
  • 1
    small butternut, cubed and roasted
  • 1
    red onion, cut into wedges and roasted
  • 1
    red pepper, roughly chopped and roasted
  • 1
    green pepper, roughly chopped and roasted
  • sour cream and chopped spring onions to serve


Heat oil in a frying pan, add curry paste and stir-fry for 1 minute. Add stock or water and vegetables. Warm through. Spoon on to warm serving plate and top with sour cream and spring onions. Serves 4.


You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.