Name: Vegetable yellow curry
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 2 tablespoon yellow curry paste; 1 2/3 cup (400ml) light coconut milk; 1 cup (250ml) vegetable stock; 1 kumara (500g), chopped coarsely; 200 gram green beans, trimmed; 150 gram firm tofu, diced into 2cm cubes; 2 tablespoon lime juice; 1/4 cup coarsely chopped fresh coriander

Ingredients

1 tablespoon vegetable oil

2 tablespoon yellow curry paste

1 2/3 cup (400ml) light coconut milk

1 cup (250ml) vegetable stock

1 kumara (500g), chopped coarsely

200 gram green beans, trimmed

150 gram firm tofu, diced into 2cm cubes

2 tablespoon lime juice

1/4 cup coarsely chopped fresh coriander

Method

1.Heat oil in large saucepan; cook curry paste, stirring, until fragrant. Add coconut milk and stock; bring to a boil. Reduce heat, simmer, stirring, 5 minutes. Add kumara; simmer, covered, about 10 minutes or until kumara is tender.

2.Add beans, tofu and juice; cook, stirring, until beans are tender. Stir in coriander.

3.Serve curry with steamed rice and topped with fresh coriander, if desired.

Women's Weekly Food