Basic Red Curry

Ingredients

• 2 Tablespoons red curry paste

• 1 tin of coconut milk or cream

• 1 onion - diced

• ¼ cup extra virgin olive oil

• 2 carrots

• 1 broccoli head

• 2 potatoes

• ½-1 cup chick peas (canned or you can use dried chick peas and soak/cook prior)

• Handful of green beans (ends removed and cut into half)

• 1 red capsicum - cut into small pieces (1cm cubes)-2 cm length/width)

• Basmati rice

Method

1. Chop the vegetables into cubes and the broccoli into small florets

2. Sautee the onions in the olive oil over medium heat for 2-3 mins until soft, then stir in curry paste.

3. Once mixed through turn heat to high and add the diced veggies and chick peas. Stir through the curry paste for 1 minute to coat the veggies with the curry paste.

4. Then added ½ cup water and keep stirring veggies.

5. Add coconut milk/cream and then cover pan with lid.

6. Simmer on low-medium heat for 20 mins stirring every few minutes. Add extra water if needed.

7. Cook basmati rice (or brown rice) to serve with it

Note

1. If curry is too spicy, add extra coconut milk/cream to the dish to dilute

2. Serve with cucumber to help manage the spice

3. Can also serve with toasted pita - toast some wholemeal wraps in the oven and serve on the side