Thai Vegetable Curry

Recipe by Shuzbud
READY IN: 35mins




  • Bring a saucepan of water to the boil, add the potatoes and cook for 10 minutes.
  • 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.
  • 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.
  • 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.
  • Add the spice paste to the red bell pepper in the skillet and cook for a further 4 minutes.
  • When the potatoes, broccoli and cauliflower are cooked, remove them from the heat, drain and set aside.
  • Add the coconut milk and vegetable stock to the spice paste in the skillet and cook for 3 minutes.
  • Stir in the mango chutney. Add the cooked potatoes, broccoli and cauliflower and heat through for 3-4 minutes.
  • Serve immediately with freshly cooked rice.
  • NB: This keeps well in the fridge and can be reheated in he microwave the next day.