Food by Barbara Northwood

Vegetable Curry

Jun 24 03:12pm

Prep Time	Cook Time	Serves
10 mins	15 mins	6

Ingredients

2 tsps peanut oil
1 red onion, cut into thin wedges
2 cloves garlic, crushed
1/4 cup panang curry paste
300g cauliflower, cut into florets
1/3 cup light crunchy peanut butter
2 x 375ml cans Carnation Light & Creamy Coconut Flavoured Evaporated Milk
300g broccoli, cut into florets
1 carrot, halved, sliced
150g green beans, halved
1 red capsicum, thinly sliced
1 tblsp fish sauce
1 and a half tblsps brown sugar
1 tblsp lime juice
Steamed rice, to serve
Thinly sliced green spring onions, to garnish

1. Heat oil in a wok or large frying pan. Add onion and garlic. Stir-fry until onion is soft. Add curry paste and cauliflower. Stir-fry for 1 minute. Add peanut butter and evaporated milk. Bring to boil.
2. Add remaining vegetables. Simmer, for about 5 minutes, or until tender. Stir in fish sauce, brown sugar and lime juice.
3. Serve on steamed rice. Garnish with thinly sliced spring onions.

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