Thai yellow vegetable curry
10
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Red, orange, yellow and green: the colours of the rainbow in your veg calls for a nutrient packed dish!
Ingredients
Peanut oil
1½ tsp
Cherry tomatoes
500 g, halved
Yellow curry paste
2 tbs
Light canned coconut milk
1 400ml can, (buy 1 x 400ml can)
Fresh lemongrass
1 piece(s), bruised, halved
Pumpkin
500 g, peeled, cut into 3cm pieces
Baby carrot
6 individual, (1 bunch), sliced
Red capsicum
1 medium, thickly sliced
Button squash
4 individual, quartered
Brussels sprouts
300 g, halved
Cooked basmati rice
2 cup(s), (340g)
Fresh coriander
⅓ cup(s), roughly chopped
Fresh basil
⅓ cup(s), torn
Instructions
1
Heat the oil in a large saucepan over medium heat. Cook the tomato, stirring, for 5 minutes or until soft. Add the curry paste and cook, stirring, for 1 minute. Add the coconut milk and lemongrass. Bring to a gentle simmer.
2
Add the pumpkin and carrot. Simmer, covered, for 20 minutes.
3
Add the capsicum, squash and Brussels sprouts. Simmer, covered, for 10 minutes or until vegetables are tender. Discard the lemongrass. Divide the rice and curry among serving dishes. Top with the coriander and basil to serve.
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