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Yellow Vegetable Curry
Introduction from Mandy Yin
This is a lovely, mild, comforting curry. It eats better once cooled and reheated, so I like to cook this curry earlier on in the day to be reheated for dinner, or at the weekend to be eaten during the week.
Ingredients
Method
Using a handheld stick blender, or a high-speed blender like a Nutribullet, blitz the spice paste ingredients to a fine purée.
Heat the oil in a medium non-stick saucepan over a medium heat. Stir-fry the spice paste along with the salt for 5 minutes.
Add the coconut milk, water and sugar, and bring to the boil, then add the cabbage, carrot and green beans. Bring back to the boil, then simmer over a medium-low heat for 10 minutes, stirring every few minutes.
Garnish with coriander (if using) just before serving.
Reviews
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