Thai inspired kumara and coconut curry
Photo by Nick Tresidder
Adding the rice to this fragrant curry transforms this dish into a one-pot wonder. Make it as hot and spicy as you like by adjusting the curry paste.
|2 Tbsp||Olive oil|
|1 Tbsp||Fresh ginger, sliced|
|1 clove||Crushed garlic|
|1 Tbsp||Thai green curry paste|
|1||Orange kumara, or gold kumara, peeled and diced|
|1 can||Coconut cream|
|2 cups||Vegetable stock|
|125 g||Green beans, cut into 3-4cm lengths|
|60 g||Baby spinach, leaves|
|½ cup||Toasted cashew nuts, chopped|
|1 bunch||Coriander, chopped|
- Heat the oil in a saucepan and saute the onion, garlic, ginger and curry paste for 3-4 minutes over a medium heat until soft and fragrant.
- Add the kumara, rice and stock and simmer for 8-10 minutes.
- Add the coconut cream, green beans and spinach, and cook for at least 3 minutes until the veges are tender and rice is al dente.
- Serve and top with cashews and fresh coriander.