Mixed Vegetables in Mild Curry Sauce

Serves 4 


Ingredients:

250g peeled pumpkin
2 medium orange sweet potatoes
125g yellow squash
125g green beans
125g cabbage
6 tsp oil
1 large onion, finely sliced
1 clove garlic, crushed
½ cup (100g) peeled and chopped tomato
1 red chilli, chopped
3 strips lemon rind
4 kaffir lime leaves, dried or fresh
2 tsp grated palm sugar or soft brown sugar
1 tsp salt
1 tbsp fish sauce
1⅔ cup (410ml) coconut milk
1 cup (250ml) chicken stock
2 tsp lemon juice


Method:

• Cut the pumpkin into small wedges and the sweet potato into 2cm pieces. Quarter the squash; top and tail the beans, halving them if long; and cut the cabbage into 1cm wide shreds. 
• Heat the oil in a medium pan; add the onion and garlic and cook over medium heat until soft and slightly golden. 
• Add the tomato, chilli, lemon rind, lime leaves, sugar, salt, fish sauce, coconut milk, stock and lemon juice; cook for 5 minutes until the flavour has intensified. 
• Add the sweet potato and pumpkin to the sauce and cook for 8 minutes. Add the beans, cabbage and squash and cook for 6 minutes. Serve with steamed rice. 

Note: The sauce can be prepared a few hours ahead and reheated. Cook the vegetables just before serving.


Nutrition per serve:
Protein 10g
Fat 30g
Carbohydrate 45g
Dietary Fibre 10g
Cholesterol 0mg
1925 kj (460 cal)