Do you remember how a few posts back, I confessed that I wasn’t really a chef? Well, this is a perfect example of that. Tonight I cooked vegan curry with a ready-made paste (gasp) AND it was delicious. Here’s how:
STEP ONE: gather your ingredients
1 preservative-free Thai curry paste
1 small can coconut milk
3-4 small potatoes or sunchokes
1 large carrot
1 small broccoli head
some snap peas
1 punnet white mushrooms
(all veggies chopped small-medium)
1/2 cup raw peanuts
small bunch of fresh parsley or coriander
STEP TWO: heat a pan, add paste, 1 cup coconut milk and 1 cup water, bring to a boil.
STEP THREE: add onion, sunchokes and carrots then cover and cook for 15-25 minutes.
STEP FOUR: add broccoli then cover and cook for 5 minutes.
Step FIVE: add snap peas and mushrooms and cook for a further 2-3 minutes.
TO FINISH: top with peanuts and herbs.
DAS IT, YO!