Wednesday, July 16, 2014

Green Veggie Curry

Green veggie curry



I don’t have the exact measurements for the vegetables for this warming curry but depending on how many people you’re serving just chuck in what ever your heart desires. This is a super simplistic curry recipe so just estimate and experiment with it. An amazing dish for a cold winters night!

-broccoli
-sweet potato
-pumpkin
-fresh lemon grass
-ginger
-chilli
-green beans
-kale
-onion
-fresh bay leaf
- 1-2 tbsp of green curry paste (home made or organic versions are best)

-1 ½ cans of coconut cream
-1/2- 1 cup of water

Boil sweet potato, pumpkin and broccoli in a pot of water until they are slightly soft but still firm in the center

Fry onion in a splash of olive oil in a large wok. Add chilli and finely chopped lemon grass.

Once onion is slightly browned… Add in all other ingredients. If there doesn’t seem to be enough liquid, add in extra water or coconut cream. Cook for around 20 minutes, let it sit with a lid on for about 10 minutes before serving. Serve on its own or over some quinoa.

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