Packed with vegetables and served with a light spicy broth, add whatever is fresh and best on the day – green beans, fennel, spinach, leeks and snow peas all work well.
Serves: 4
INGREDIENTS
1 tablespoon olive oil
1 red onion, thinly sliced
300 grams waxy potatoes, diced 1cm pieces
1 tablespoon Thai green curry paste
3½ cups water
½ cup coconut cream plus extra for serving
¾ cup peas, frozen or fresh
2 medium zucchini, sliced 1cm
½ cup edamame beans
2 large leaves silverbeet, stems removed, leaves shredded
1 bunch slim asparagus, cut 3cm lengths
2 cups broad beans, blanched and peeled
small handful watercress or coriander, chopped
sea salt and ground pepper
METHOD
Heat the oil in a large saucepan and add the onion and potatoes with a good pinch of salt. Cover and cook for 5 minutes, stirring frequently.
Add the curry paste and cook for 1 minute then add the water and coconut cream. Season and bring to the boil then simmer until the potatoes are tender.
Add the peas, zucchini, edamame beans, and silverbeet and cook for 5 minutes. Add the asparagus and broad beans and heat through.
To serve: Ladle into bowls and top with a drizzle of coconut cream and the watercress or coriander.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!