Coconut Vegetable Curry

Serves 4

Ingredients:

2 tbsp oil
1 large red (Spanish) onion, roughly chopped
3 cloves garlic, finely chopped
4 red chillies, finely chopped
1 tsp shrimp paste
2 bay leaves, torn
1 cup (250ml) coconut milk
1 tbsp tamarind concentrate
2 tsp sugar
¼ tsp salt
500g combined chopped pumpkin, potato and carrot
125g chopped green beans
125g chopped zucchini (courgette)
2 large tomatoes, peeled and roughly chopped
150g baby spinach leaves
2 tbsp desiccated coconut
2 tbsp lemon juice


Method:

• Heat the oil in a large heavy-based pan; add the onion, garlic, chilli and shrimp paste, and cook over medium heat for 5 minutes, stirring regularly to mix in the shrimp paste. Add the bay leaves, coconut milk, tamarind, sugar and salt. Bring to the boil, then reduce the heat and simmer, uncovered, for 5 minutes.
• Add the pumpkin, potato and carrot. Cover and cook for 7 minutes, stirring occasionally. Add the beans and zucchini and cook for another 5 minutes, or until the vegetables are tender. Stir in the tomato and spinach and cook, uncovered, for 2 minutes.
• Just before serving, remove the bay leaves, stir in the coconut and sprinkle with lemon juice.

Note: If the curry becomes too thick, add ½ cup (125ml) of water.


Nutrition per serve:
Protein 10g
Fat 25g
Carbohydrate 20g
Dietary Fibre 10g
Cholesterol 0mg
1440 kj (345 cal)