Choose seasonal vegetables to ensure this family meal is extra affordable. This is a superb vegetarian twist on the good ol' green curry.
Ingredients
- 1 tsp rice bran oil
- 2 tbsp Thai green curry paste add to taste
- 4 cups chopped vegetables pumpkin, courgette, broccoli & green beans
- ½ cup water
- 375 ml Light & Creamy Coconut Flavoured Evaporated Milk or coconut milk
- 1 tbsp Onion Stock Powder
- 1 tsp brown sugar
- ¼ cup coriander leaves
Instructions
- Heat oil in a large pan, add Thai green curry paste and stir-fry over a low heat until fragrant.
- Add pumpkin to the pan with water and steam for 2-3 minutes with lid on.
- Remove lid and add remaining vegetables. Stir-fry for 2 minutes.
- Combine the evaporated milk, onion stock powder and brown sugar. Add to the pan and heat through stirring constantly.
- Serve on rice or noodles, scattered with fresh coriander leaves and cashew nuts.