Vegetable Curry Bowl
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps Avocado oil
- 2 Tbsps yellow Curry paste
- 3 cups floury potatoes (peeled and diced)
- 2 ½ cups light Coconut milk
- 2 ½ cups green Asparagus (trimmed and chopped)
- ¾ cup unsalted Peanuts
- 1 Tbsp Fish sauce
- 1 Tbsp Rice wine vinegar
- cilantro (roughly torn)
- Thai basil (leaves picked)
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat the oil in a saucepan set over a moderate heat until hot. Add the curry paste and fry for 1 minute.
2.
Add the potato, stir well, and fry for a further minute. Cover with the coconut milk and 250 ml of water, and cook until simmering.
3.
Simmer for 10 minutes until the potato is tender. Add the asparagus, peanuts, fish sauce, and vinegar, and cook for a further 3 minutes.
4.
Season to taste with salt and pepper. Ladle into bowls and serve with a garnish of herbs on the side.
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