Coming back from the garden with all this lovely organic produce I needed to think what to do with it. I also had a can of coconut milk and some yellow curry paste so decided to combine a few recipes I had used before. The result was lovely.
We cut up a medium sized butternut squash into small cubes, some green beans, carrots, red peppers and broccoli florets into similar sizes.
This post was first published on 15/10/2018
In a non stick pan we heated oil and added a chopped onion and a clove of garlic once translucent we added a good table spoon of yellow curry paste and cooked for a minute to develop the flavour.
When fragrant we added a quarter of a tin of coconut milk and mixed it all through.
Once done, we added the rest of the coconut milk, rinsed out the tin with 2 tbsp of water and added to the pan.
Then we added the butternut squash chunks, the rest of the vegetables and a little salt to taste.
We simmered it for another 15 or so minutes.
Meanwhile we dry roasted a handful of peanuts nuts. When toasted, we put most into the coconut mixture, keeping behind a little as topping when we dish up.
We served the curry with noodles and topped with cashew nuts and coriander leaves. MMM!
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