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Thai yellow vegetable curry

Thai yellow vegetable curry

10
Points®
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
Red, orange, yellow and green: the colours of the rainbow in your veg calls for a nutrient packed dish!

Ingredients

Peanut oil

1½ tsp

Cherry tomatoes

500 g, halved

Yellow curry paste

2 tbs

Light canned coconut milk

1 400ml can, (buy 1 x 400ml can)

Fresh lemongrass

1 piece(s), bruised, halved

Pumpkin

500 g, peeled, cut into 3cm pieces

Baby carrot

6 individual, (1 bunch), sliced

Red capsicum

1 medium, thickly sliced

Button squash

4 individual, quartered

Brussels sprouts

300 g, halved

Cooked basmati rice

2 cup(s), (340g)

Fresh coriander

⅓ cup(s), roughly chopped

Fresh basil

⅓ cup(s), torn

Instructions

  1. Heat the oil in a large saucepan over medium heat. Cook the tomato, stirring, for 5 minutes or until soft. Add the curry paste and cook, stirring, for 1 minute. Add the coconut milk and lemongrass. Bring to a gentle simmer.
  2. Add the pumpkin and carrot. Simmer, covered, for 20 minutes.
  3. Add the capsicum, squash and Brussels sprouts. Simmer, covered, for 10 minutes or until vegetables are tender. Discard the lemongrass. Divide the rice and curry among serving dishes. Top with the coriander and basil to serve.

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