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Photo of Vegetables in saffron and coconut broth by WW

Vegetables in saffron and coconut broth

6
Points®
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Easy
This flavoursome vegetarian curry is filled with pumpkin, fresh ginger, chilli and a pinch of dried saffron threads to make it extra special.

Ingredients

Sunflower oil

1 tbs

Brown onion

1 medium, finely chopped

Garlic

1 clove(s), crushed

Fresh ginger

1 tsp, finely grated

Fresh red chilli

1 whole, thinly sliced

Ground coriander

½ tsp

Dried saffron

⅛ tsp

Light canned coconut milk

1 cup(s), (250ml)

Fish sauce

2 tsp

Butternut pumpkin

500 g, cut into 2cm pieces

Potato(es)

400 g, cut into 2cm pieces

Red capsicum

1 medium, cut into 2cm pieces

Green string beans

200 g, baby, cut into thirds

Fresh coriander

½ cup(s), chopped

Lemon(s)

1 medium, cut into wedges

Instructions

  1. Heat oil in a large saucepan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger, chilli, ground coriander and saffron and cook, stirring, for 1 minute or until fragrant.
  2. Add coconut milk, fish sauce and 1 cup (250ml) water and bring to the boil. Add pumpkin and potato. Reduce heat and simmer, covered, for 8–10 minutes or until potato is just tender.
  3. Add capsicum and beans and cook, covered, for 5 minutes or until beans are tender. Stir in half the fresh coriander. Sprinkle with remaining coriander and serve with lemon wedges.

Notes

TIP: You can add 200g firm tofu (cut into 2cm pieces) when adding the beans.

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