Thai inspired kumara and coconut curry
( SERVES 4 )
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.
- 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.