Thai Vegetable Curry

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Thai Vegetable Curry Ingredients

375 g Broccoli florets; halved	1 bn Fresh coriander; chopped
375 g Parsnips; cut into 5cm (2	1 Red onion; chopped
; inch lengths)	1 ts Cumin seeds; lightly toasted
; (12oz)	1 ts Coriander seeds; lightly
1 tb Olive oil	1 tb Sesame oil
Salt and freshly ground	1 400 millilit coconut milk
150 ml Water; (1/4 pint)	1 sm Pineapple; peeled and
2 Sticks lemon grass; very	; (or 432g can
2 Cloves garlic; chopped	; pineapple in
2 tb Freshly grated ginger	; natural juice,
1 Birds eye chillies; chopped	; drained)

Instructions for Thai Vegetable Curry

Preheat the oven to 180_C, 350_F, Gas Mark 4. Place the broccoli and parsnips in a large baking tray or dish. Drizzle over the oil and add the water and add seasoning to taste. Bake in the preheated oven for 25 minutes until the vegetables are just tender. Place the lemon grasss in a blender with the garlic, ginger, chillies, most of the coriander, the onion, cumin and coriander seeds. Blend for 30 seconds until fairly smooth. Heat the sesame oil in a saucepan and fry the puree mixture for 1-2 minutes over a medium heat. Add the coconut milk, bring to the boil and simmer for 1-2 minutes. Place the pineapple in the blender and blend until smooth. Add to the coconut mixture with plenty of seasoning to taste. Heat through and serve spooned over the cooked, drained vegetables. Converted by MC_Buster. NOTES : A deliciously creamy aromatic curry. Converted by MM_Buster v2.0l.

Main Ingredient: VegetablesCuisine: Uncategorized

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