|2 Tbs||fresh chillies — 573|
|1||onion — thinly sliced|
|4||garlic — cloves, minced|
|1 Tbs||fresh ginger — grated|
|1||curry paste — Thai|
|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|
|1/4 cup||coconut — flakes, toasted, to garnish|
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.