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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is a spicy combination of vegetables with a coconut flavour! It makes for a hearty lunch/dinner and is one of those dishes that imparts its own elegance to the table. Ingredients:
3/4 cup broccoli floret |
3/4 cup baby corn, diced |
3/4 cup cauliflower floret |
1/2 medium red pepper, diced |
1/2 medium green pepper, diced |
1/2 medium yellow pepper, diced |
1/2 cup tofu, cheese cubes |
1/4 cup mushroom, sliced |
1/2 cup spinach, shredded |
1/2 cup coconut cream |
2 spring onions, chopped |
1/2 teaspoon soy sauce |
1/2 teaspoon sugar |
2 tablespoons oil |
1 tablespoon cornflour |
salt |
4 red chilies |
1 inch ginger |
1 garlic clove |
1/4 onion, chopped |
2 lemongrass, stalks |
2 tablespoons cilantro, chopped |
1/4 teaspoon white pepper powder |
1/4 teaspoon salt |
1/4 teaspoon cumin seed |
1 tablespoon spring onion, roundels |
1 tablespoon spring onion leaves |
Directions:
1. Soak red chillies in water for 15 minutes.
2. Coarse grind with other ingredients.
3. In a glass dish, microwave oil on HIGH for 2 minutes uncovered.
4. Add spring onion, bell peppers and curry paste.
5. Mix and microwave on HIGH for 2 minutes uncovered.
6. Add Broccoli, babycorn, cauliflower and 2 tbsp water.
7. Mix and microwave on HIGH for 4 minutes uncovered.
8. Allow standing time of 2 minutes.
9. Add spinach, mushrooms and tofu.
10. Mix and microwave on HIGH for 3 minutes covered.
11. Allow standing time of 2 minutes.
12. Add coconut cream, cornflour mixed with 1 cup water, salt, sugar and soya sauce.
13. Mix and microwave on MEDIUM 50% for 4 minutes uncovered or until curry thickens to the required consistency.
14. Serve garnished with spring onion and spring onion leaves.
15. Serve hot with Thai green rice or steamed rice.
16. Guideline- For best thickening results, always microwave gravy dishes on MEDIUM power.
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