Total time 1 hour | Serves 4 | Medium
Coconut Vegetable Curry
Equipment
Measuring spoons, jug and scales
Vegetable dicer (preferable)
Knives, Small receptacles for prep
Cutting board
Largish, deep pot
Ingredients
1 Cinnamon Road Slow Cooked Coconut Beef Curry spice mix (Uses half)
2 tbsp canola oil
1 medium onion diced
2 tbsp garlic minced
1 tbsp ginger minced
1 cup vegetable stock (240ml)
1 cup coconut milk (240ml)
250g new potatoes small, uncut, unpeeled
2 medium carrots thickly sliced (200g)
15 green beans halved (100g)
1 cup frozen peas (140g)
OR use plant-based substitutes of your choice
Instructions
SEAR: Heat the oil in a largish, deep pot on a medium/high heat. Fry contents of bay leaves Pack 2 for 30secs. Add the onion and stir for 3-4mins. Now on a medium heat, add garlic and ginger stirring for 1min. Empty in only half (3 tbsp) of spice Pack 1 and stir for another minute.
SAUCE: Remove the pot from the heat. Stir in the stock followed by the coconut milk. Return to a medium/high heat and bring to a gentle boil, stirring occasionally. Turn heat to medium and continue to gently boil for 10mins to start reducing the sauce down with the lid off throughout the cook. Taste and add ¼ tsp salt or as suits.
VEGETABLES: Add new potatoes, continuing a gentle boil for 30mins. After 10mins of this time, add in the carrots. After another 12mins add the green beans. After another 3mins, add the peas and cook for the remaining 5mins.
MEAT SUBSTITUTE: While vegetables are cooking, follow the cooking instructions for your chosen plant-based meat substitute. Stir into the vegetable curry, leaving to stand for 2mins then serve with rice or naan bread.
Notes
The above instructions are for a Mild curry. If you wish to have a Medium/Hot curry then follow the same instructions but use the full spice pack and complete the whole cook with the lid on.
Do not heat oil for too long before you add any ingredients (eg spices). Oil needs to be hot but not too hot or even burnt.