Thai Vegetable Curry

• 200g kumara- peeled, cut into 3-4cm pieces

• 120g potato- cut into large chunks

• 1 carrot- peeled and thickly sliced

• 100g spinach leaves- picked, washed and drained

• 400ml coconut milk

• 2fresh green chilli -thinly sliced with seeds (optional if you like a medium-hot curry)

• 1 head broccoli- cut into thick pieces with little stalk left on the stem

• 1/2 bunch fresh coriander- picked, washed and drained

• 3 cloves garlic- thinly sliced

• 3 sticks spring onion

• 2 tsp Thai green curry paste that includes lemongrass, chilli, garlic, galangal, shallots, soybean, coriander, nutmeg. 

• 1/2 tsp fish sauce (optional if not vegetarian)

• 1tsp mirin

• 1tsp veg stock powder

• 1/2 tsp fresh ginger-finely grated

• 20ml veg oil

• 1 lemon- juice only

• 3tsp reduced soy sauce

• 1/2 tsp dried chilli

• salt and pepper

Step 1

Blanch the kumara, potatoes and carrots in boiling salted water for 5mins, drain in a colander to cool.

Step 2

Slice the spring onions into large pieces and add them to a large bowl along with the blanched vegetables and garlic.

Step 3

Add fresh chilli (if using), ginger, veg stock powder, curry paste, fish sauce (if using)and broccoli to the vegetables. Season and stir through.

Step 4

Heat veg oil in a large pot or pan, once hot add all the vegetables. Fry for about 4mins. Season.

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Step 5

Add coconut milk to the pan,  bring to a simmer, season and then gently cook for 10-15mins over medium heat with a lid.

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