Special Diet

Malaysian Coconut and Vegetable Stew

cook 30 mins
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Ingredients
  • 2 tablespoons vegetable oil
  • 1 medium onion, thinly sliced
  • 6 tablespoons laksa curry paste
  • 2 x 400 ml (14 fl oz) cans
  • coconut milk
  • 300 ml (1/2 pint) water
  • 1 teaspoon salt
  • 200 g (7 oz) peeled potatoes, cut into 1.5 cm (3/4 in) pieces
  • 250 g (8 oz) peeled carrots, cut into 1.5 cm (3/4 in) pieces
  • 100 g (3 1/2 oz) fine green beans, topped, tailed and halved
  • 150 g (5 oz) cauliflower florets
  • 300 g (10 oz) peeled and deseeded butternut squash, cut into 1.5 cm (3/4 in) pieces
  • 50 g (2 oz) cashew nuts
  • 50 g (2 oz) beansprouts
  • 4 spring onions, trimmed and sliced on the diagonal
  • handful of Thai sweet basil leaves or fresh coriander
Directions
  • Heat the oil in a large pan over a medium heat. Add the onion and the curry paste and fry gently for 2–3 minutes until it begins to smell fragrant.
  • Add the coconut milk, measured water and salt and bring to the boil.
  • Add the potatoes and carrots and cook for 10 minutes, then add the green beans, cauliflower and squash and cook for a further 7 minutes.
  • Add the cashew nuts and simmer for 3 minutes until the vegetables are just tender.
  • Stir in the beansprouts, spring onions and basil or coriander. Simmer for 1 minute and serve immediately.
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