Thai vegetable yellow Curry
Ingredients
- 1 tbsp. coconut oil
- 2 onions chopped
- 1 garlic cloves chopped
- 3-4 tsp Thai Yellow Curry Paste
- 1 cm ginger chopped
- 1 small red Chilli
- 400 ml Coconut Milk
- 150 ml vegetable stock
- 1 tbsp. Soy Sauce
- ½ cauliflower cut into florets
- 1 green pepper chopped
- 400 g chickpeas
- 1 lime juice
- 2 tbsp fresh coriander leaves
- 300 g Basmati Rice to serve.
Instructions
- In a saucepan, melt the coconut oil with the onions, garlic. Cook for 2 minutes to soften.
- Add the yellow curry paste, ginger, chilli and pour in the coconut milk, vegetable stock. Add some soy sauce, to season.
- Bring to the boil then add the cauliflower florets, green pepper, leeks and chickpeas. Simmer for 10 minutes until the vegetables are softened.
- Remove from the heat, check the seasoning and add a squeeze of lime. Serve immediately with some rice and some fresh coriander.
