Ingredients:
3 Tbsp. oil
1 large onion, chopped
2 lg. or 3 med. cloves garlic, chopped
2-3 Tbsp. yellow Thai curry paste (use more if liked)
1-1/2 lb (500g.) small new potatoes, skin on, cut into quarters
¾ lb (340g,) cauliflower florets, quartered
3 large carrots, peeled, sliced in quarters longways, then cut into ¾” (2 cm) pieces.
2- 15 oz. (400g.) cans chopped tomatoes in juice
1-15 oz. (400g.) can chick peas, drained
1-15 oz. (400g.) can coconut milk
2 Tbsp. palm sugar or dark brown sugar
Small bunch fresh coriander leaves, chopped
Serve with steamed rice and condiments such as:
lime pickle, mango chutney, fried onions, sliced cucumbers and sliced red onions, chapattis or nan bread to mop up the juices.
Note: The flavors if this dish deepen considerably if cooked one day and served the next.
Enjoy.
1. Gently fry the onion and garlic in the oil, when onion has softened, stir in the curry paste. Let curry paste cook, stirring constantly, until fragrant. Add 1 cup of water and bring to a rapid boil until the onions begin to fry again. Reduce heat.
2. Add the potatoes carrots and the canned tomatoes, stir to combine.
3. Add the chick peas and the coconut milk, stir. The mixture should be covered with the liquid, if not, add just enough water to cover.
4. Simmer uncovered, until the vegetables are cooked but not broken up.
5. When the vegetables are cooked, add the palm sugar (or brown sugar), taste and adjust the seasoning.
6. Just before serving, sprinkle the coriander on top and serve with steamed rice and condiments.
Vegetable Curry with Rice and Condiments