Recipe

Hosted By
Sally & Steve

		Coconut Vegetable Curry
		Serving Size - 4
		Prepared By - Janine & Terry
		Recipe Rating	Printer Friendly Recipe

2 tablespoons oil

1 large red (Spanish) onion., roughly chopped

3 cloves garlic, finely chopped

4 red chillies, finely chopped

1 teaspoon shrimp paste

2 bay leaves, torn

1 cup coconut milk

1 tablespoon tamarind concentrate

2 teaspoons sugar

1/4 teaspoon salt

1 lb combined chopped pumpkin, potato and carrot

4 oz chopped green beans

4 oz chopped zucchini

2 large tomatoes, peeled and roughly chopped

5 oz baby spinach leaves

2 tablespoons desiccated coconut

2 tablespoons lemon juice

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 hay 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 1/2 cup of water.