Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Thai vegetable curry with coconut and quinoa
We love this gluten-free Thai vegetable curry recipe made with a homemade yellow curry paste. Packed with delicious baby aubergines, sugar snap peas and courgettes, this turmeric coconut curry takes just 35 minutes to prepare. Serve on a bed of protein-rich quinoa, with a sprinkle of crunchy toasted coconut flakes
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Ready in 35 minutes
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Cooking time 20 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 1 tbsp vegetable oil
- 1 lemongrass stalk, bottom third and outer layer discarded
- 2 banana shallots, roughly chopped
- 3 cloves garlic, roughly chopped
- 2 tbsp coriander stalks, plus leaves chopped for garnish
- 1 tbsp ginger, roughly chopped
- 2 bird's eye chillies
- 1 lime, zested
- ½ tsp ground cumin
- ½ tsp ground coriander
- 400ml coconut milk
- 1½ tsp ground turmeric
- 200ml vegetable stock, made with ½ stock cube
- 200g baby aubergines, quartered lengthways
- 1 large courgette, halved lengthways and cut into 1cm pieces
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 200g sugar snap peas
- 1 red pepper, finely sliced
- 200g quinoa, rinsed
- 1 lime, ½ juiced, ½ cut into wedges
- 20g coconut flakes, toasted
Method
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1
Place the vegetable oil, lemongrass, shallots, garlic, coriander stalks, ginger, chillies, lime, cumin and ground coriander in a mini food processor and bllitz until fairly smooth.
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2
Place a large pan over a medium heat and scoop out 2 tbsp solid coconut milk. Add this to the pan and stir until melted, then add the curry paste and turmeric and cook for 3 minutes until fragrant. Add the remaining coconut milk with the vegetable stock, aubergine, courgette, fish sauce and palm sugar. Bring to a simmer and cook for 5 minutes, then add the sugar snap peas and red pepper and cook for a further 10 minutes.
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3
Meanwhile, bring a medium pan of water to the boil. Add the quinoa and cook for 15-18 minutes, until just cooked but still retaining a bit of bite.
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4
Stir the lime juice through the curry, adding more if needed, and garnish with the chopped coriander. Divide the quinoa between 4 bowls and top with the curry, garnishing with the coriander, coconut flakes and lime wedges.
