Thai Vegetable Curry

Ingredients

• 3 large potatoes, peeled and cut into 8ths
• 3 garlic cloves, crushed
• 1 onion, peeled and chopped
• 1/2 cup ground almonds
• 1 tablespoon fresh coriander leaves
• 3/4 teaspoon ground cumin
• 1/2 teaspoon turmeric
• salt and pepper, to taste
• 3 tablespoons peanut oil
• 1 red bell pepper, deseeded and chopped
• 1 cup cauliflower floret
• 1 cup broccoli floret
• 1 cup coconut milk
• 1/2 cup vegetable stock (I used 1 cube and hot water)
• 2 tablespoons mango chutney

To serve

• freshly cooked rice

Directions

1. 1

   Bring a saucepan of water to the boil, add the potatoes and cook for 10 minutes.

2. 2

   Meanwhile, make the spice paste: blend the garlic, onion, almonds, coriander, cumin, turmeric, salt, pepper and 2 tablespoons of the oil in a blender or food processor until a smooth paste is formed.

3. 3

   In a skillet, heat the remaining tablespoon of oil over a medium heat and add the red bell pepper. Cook for 3 minutes, until slightly softened.

4. 4

   By now the potatoes should have boiled for 10 minutes, so add the cauliflower and broccoli florets to the potatoes in the saucepan and cook for a further 5 minutes.

5. 5

   Add the spice paste to the red bell pepper in the skillet and cook for a further 4 minutes.

6. 6

   When the potatoes, broccoli and cauliflower are cooked, remove them from the heat, drain and set aside.

7. 7

   Add the coconut milk and vegetable stock to the spice paste in the skillet and cook for 3 minutes.

8. 8

   Stir in the mango chutney. Add the cooked potatoes, broccoli and cauliflower and heat through for 3-4 minutes.

9. 9

   Serve immediately with freshly cooked rice.

10. 10

    NB: This keeps well in the fridge and can be reheated in he microwave the next day.