Spring vegetable curry
Photo by Tam West
|2 small||Fennel bulbs, outer leaves removed|
|500 g||Potatoes, peeled and cut into 2.5cm cubes|
|1 Tbsp||Thai green curry paste|
|1 can||Tomato, 400g, whole, roma style, drained|
|250 g||Spring carrots, trimmed, scrubbed and halved lengthwise|
|2 cups||Vegetable stock|
|300 g||Beans, trimmed and cut into 2.5cm lengths|
|300 g||Spinach leaves, stems removed|
|½ cup||Coconut milk|
|2 Tbsp||Coriander leaves, finely chopped|
- Thinly slice fennel bulbs (a mandolin is good here). Heat a heavy-based saucepan over a medium heat, add the oil and when hot add the fennel and potatoes. Stir well, add the curry paste and cook for 1 minute to release flavour.
- Core and roughly chop tomatoes and add with the carrots and vegetable stock. Bring to a simmer, stirring well, cover with a lid and continue simmering until the potatoes are tender, about 15 minutes.
- Add the beans, spinach and coconut milk and simmer for a further 5 minutes. Season with salt and freshly ground black pepper. Stir through the chopped coriander.
- Serve this curry with rice or quinoa, mango chutney and roti.