The surprisingly wet summer weather we’ve been having lately inspired me to cook up a bright, warming curry using lovely summer produce.
1 red capsicum, core removed and sliced
1 yellow capsicum, core removed and sliced
3 medium zucchini, sliced thickly
1 large eggplant, cut into 3cm cubes
1 large onion, peeled and sliced
3 large large garlic cloves, finely diced
1 tablespoon finely grated ginger root
1 large red chilli, deseeded and finely diced
3 tablespoons Thai spice paste (I used Exotic Foods yellow curry paste)
1 can of full-fat coconut cream
2 cups vegetable stock
1 medium to large orange kumara, peeled and cut into 2.5cm cubes
1 large carrot, peeled and sliced
¾ cup cashew nuts
1 cup frozen peas
150 grams of cherry tomatoes, halved
coconut oil for sautéing
The vegetables still have a crisp bite and the addition of sweet cherry tomatoes is a delicious. Try using a good quality spice paste to create a wholesome midweek meal. If you're vegetarian, ensure the paste you are using does not contain shrimp paste.
Heat a generous dollop of coconut oil in a large sauté pan. Add the capsicum and eggplant.
Cook over a medium to high heat for 4 minutes, moving frequently. Add the zucchini and cook for a further 3 minutes. Move vegetables to a large plate and set aside until ready to use.
Add another dollop of coconut oil to the pan and reduce heat to medium to low. Add the onion, garlic, ginger and chilli. Cook gently for 5 minutes until the onion is translucent.
Add the spice paste and cook for a minute, moving constantly. Add the coconut cream, stock, kumara and carrot. Bring to a boil, before reducing to a simmer. Cook for 15 minutes until the kumara is tender.
Return the capsicum, eggplant and zucchini to the pan, along with the cashew nuts. Simmer for 2 minutes. Add the peas and cherry tomatoes and cook for a final 2 minutes.
Serve with steamed quinoa or brown rice. Leftovers will last up to 4 days in an airtight container in the fridge.