This is my own take on coconut vegetable curry. Originally I found this recipe for coconut vegetable curry on taste.com.au and it was such a great success I decided to give it a twist and make it my own. This curry has a kick but still maintains a great flavour. Try it yourself tonight.
This is the perfect recipe to use up the leftover vegetables in the fridge! Feel free to substitute or add in the vegetables you have on hand.
Serve 8
Ingredients:
- 2 tsp olive oil
- ½ onion, finely sliced
- ½ tsp garlic, crushed
- 2 tsp curry powder – see separate recipe
- ¼ tsp chilli flakes
- 1 Tbsp sour cream
- 1 cup low fat coconut milk
- 1 cup vegetable stock
- 1 cup chopped carrots
- 1 cup chopped baby marrows
- 1 cup broccoli florets
- 400g tinned lentils, rinsed & drained
- Salt and pepper
- Parsley or fennel fronds as garnish
- 2 cups brown rice
Instructions:
- In a pan, gentle sauté the chopped onions in olive oil until softened.
- Add the garlic and curry powder and stir through.
- Pour in the coconut milk and vegetable stock and add the carrots. Cook for approximately 5 minutes.
- Add the baby marrow , broccoli and lentils and simmer, covered until the vegetables are just softened.
- Scatter over the chilli flakes and stir in the sour cream.
- Season with salt and pepper.
- Spoon over brown rice and garnish with parsley or fennel fronds.
