Red Vegetable Curry
Serves: 6
Prep time: 15 minutes
Cook time: 30 minutes
2 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1 tablespoon olive oil
- 1 brown onion, finely diced
- 2 garlic cloves, minced
- 3 cm piece fresh ginger, grated
- 3 tablespoons red curry paste
- 1 potato, peeled and diced
- ½ butternut pumpkin, peeled and diced
- 500g chicken thighs, trimmed, cut into 2cm cubes OR 400g can chickpeas, drained
- 400g can diced tomatoes
- 400mL can light coconut milk
- 1 cup mixed frozen vegetables
- Brown rice, to serve
Method:
- HEAT a large saucepan over medium heat. Add oil and onion once hot. Cook onion, stirring, for about 5 minutes or until softened.
- ADD garlic, ginger and curry paste and fry until fragrant, about 2 minutes.
- Optional: If making with chicken, add to pan now and sear on all sides.
- ADD potato, pumpkin, chickpeas (optional), canned tomato and coconut milk and stir well. Reduce heat and simmer for 20 minutes.
- ADD frozen vegetables and bring back to a simmer. Cook for a further 5-10 minutes until vegetables have warmed through.
- SERVE with brown rice.
What's Great About It:
This fragrant red curry contains delicious Thai flavours. It can be made with either chicken or chickpeas, or both if you really want to bulk out your meal! Try substituting or adding any of your favourite vegetables, such as eggplant or green beans.
