Vegetables in saffron and coconut broth
4
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.