Recipes
Thai Style Vegetables
From: Lynn Bornstein
2 tsp oil
1 onions, finely diced
4 garlic cloves, crushed
1 Tbsp diced chilli peppers or 2 tsp sliced dried chilli
2 1/2 Tbsp Thai Curry Paste
1 cup cooked chickpeas
1/2 cup vegetable stock
500g (1lb) sweet potatoes, peeled and sliced
435g (14oz) tomatoes, peeled and cut into wedges
125g (4oz) green beans, trimmed and sliced
1 red sweet pepper, seeded and sliced
finely grated rind of 1/2 lemon
1 cup coconut cream
1-2 Tbsp soy sauce
1/4 tsp cracked black pepper
Heat the oil in a frying pan, skillet or wok, add the onions and stirfry for 1-2 minutes.
Add the garlic, chillis and Thai curry paste.
Cook gently for 2 minutes, stirring all the time.
Add the chickpeas and vegetable stock and stir the mixture until it comes to the boil.
Add the sweet potato and tomato, cover and cook over medium heat for 10 minutes.
Add green beans, sweet pepper, lemon rind and coconut cream and stir well.
Cook over low heat for a further 10 minutes.
Season to taste with the soy sauce and the pepper.