750g/1lb 10oz mixed root vegetables (such as carrot
swede
turnip)
peeled and chopped
160ml/5½fl oz coconut cream (or 75g/2½oz creamed coconut
broken into pieces)
750ml/1¼ pint vegetable stock
made from stock cube
200g/7oz rice
salt and black pepper
Directions
Heat a large non-stick saucepan with a lid over a medium heat. Add the oil and curry paste and stir over the heat for two minutes until you can smell the flavours.
Mix in the chopped root vegetables and stir
coating the vegetables in the paste. Add a splash of water to help steam the vegetables and stop them from sticking. Place the lid on the saucepan and cook for 10 minutes
stirring every couple of minutes. Add a splash more water if needed to stop them sticking to the bottom of the pan.
Meanwhile
in a jug
mix the coconut and stock
stirring until dissolved.
Once the vegetables have cooked for 10 minutes
pour the stock and coconut mixture over the top and leave to simmer uncovered for 30 minutes
or until all the vegetables are soft and breaking up slightly and the sauce has thickened. If the sauce hasn’t thickened enough to your liking
then turn up the heat and allow it to bubble away for a further 10 minutes
or until thickened. Add salt and pepper to taste.
Meanwhile
cook the rice in a separate saucepan according to the packet instructions. Serve the curry on top of the rice.
