Thai Roasted Vegetable Curry

  Roasted Vegetables: 1 Zuchini 1 Green Capsicum 1 Red Capsicum 6-8 Yellow Squash 1 TB Olive Oil 1 tsp Fennel Seeds 1 tsp Cumin Seeds 1 tsp Turmeric 1 tsp Salt 1 tsp Black Pepper Dice all of the vegetables above, grind the seeds and toss all ingredients in a bowl. Roast at 190 for 10-12 minutes or until almost cooked. Set aside to cool. Curry Sauce: 1TB Olive Oil 4 Large Field Mushrooms Diced 12 Button Mushrooms Halved 1 Large Brown Onion Diced 3 Garlic Cloves 2 Inches Ginger 2TB Red Curry Paste 1 Bunch Coriander Stalks 1/2 Cup Water 2 Tins Coconut Milk 2 Kaffir Lime Leaves In a large pot cook the mushrooms over a high heat for 4-5 minutes to achieve plenty of colour. Add the onions, Garlic and ginger and cook for another 2-3 minutes until fragrant. Add the coriander stalks and curry paste and stir for 1 minute being careful not to burn. Immediately deglaze with 1/2 cup of water. Add the coconut milk and lime leaves and bring to a gentle simmer for 10 minutes. Reintroduce the roasted vegetables and stir for 2-3 minutes. Doing this will break up the zucchini a little and thicken the sauce. Add salt and pepper to taste. Add the following ingredients: 2 Carrots Shredded 1 Punnet Baby Corn Halved 1 Cup Green Beans Halved 1 Bunch Coriander Leaves Stir the curry well, cover and set aside for three minutes to allow the carrots to cook through slightly and then serve with steamed Jasmine rice. Enjoy!

 

Roasted Vegetables:

1 Zuchini
1 Green Capsicum
1 Red Capsicum
6-8 Yellow Squash
1 TB Olive Oil
1 tsp Fennel Seeds
1 tsp Cumin Seeds
1 tsp Turmeric
1 tsp Salt
1 tsp Black Pepper

Dice all of the vegetables above, grind the seeds and toss all ingredients in a bowl. Roast at 190 for 10-12 minutes or until almost cooked. Set aside to cool.

Curry Sauce:

1TB Olive Oil
4 Large Field Mushrooms Diced
12 Button Mushrooms Halved
1 Large Brown Onion Diced
3 Garlic Cloves
2 Inches Ginger
2TB Red Curry Paste
1 Bunch Coriander Stalks
1/2 Cup Water
2 Tins Coconut Milk
2 Kaffir Lime Leaves

In a large pot cook the mushrooms over a high heat for 4-5 minutes to achieve plenty of colour.

Add the onions, Garlic and ginger and cook for another 2-3 minutes until fragrant.

Add the coriander stalks and curry paste and stir for 1 minute being careful not to burn. Immediately deglaze with 1/2 cup of water.

Add the coconut milk and lime leaves and bring to a gentle simmer for 10 minutes.

Reintroduce the roasted vegetables and stir for 2-3 minutes. Doing this will break up the zucchini a little and thicken the sauce. Add salt and pepper to taste.

Add the following ingredients:

2 Carrots Shredded
1 Punnet Baby Corn Halved
1 Cup Green Beans Halved
1 Bunch Coriander Leaves

Stir the curry well, cover and set aside for three minutes to allow the carrots to cook through slightly and then serve with steamed Jasmine rice.

Enjoy!