Thai Vegetable Curry

Ingredients

Original recipe makes 6 servings

	; inch lengths)
	2 Garlic; chopped
	2 tbFreshly grated ginger
	150 mlWater; (1/4 pint)
	1 Birds eye chillies; chopped
	; (12oz)
	1 tsCumin seeds; lightly toasted
	375 gParsnips; cut into 5cm (2
	Salt
	1 tsCoriander seeds; lightly
	1 tbolive oil
	; drained)
	; pineapple in
	; natural juice,
	1 tbSesame oil
	1 bnFresh coriander; chopped
	375 gBroccoli florets; halved
	2 Sticks lemon grass; very
	1 Red onion; chopped
	1 400 millilit coconut milk
	1 smPineapple; peeled and
	; (or 432g can

Calories Per Serving: 29
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Thai Vegetable Curry Preparation

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. NOTES : A deliciously creamy aromatic curry.