Summer Vegetable Curry with Coconut and Fresh Herbs

• Prep15 min
• Cook25 min
• Total40 min
• Servings4 servings

Ingredients

• 2 tablespoons coconut oil
• 1 large onion, finely chopped
• 3 cloves of garlic, finely chopped
• 2 cm fresh ginger, grated
• 2 tablespoons red curry paste
• 1 can of coconut milk (400 ml)
• 200 ml vegetable stock
• 2 medium courgettes, cut into half-moons
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 150 g sugar snap peas
• 1 corn cob, kernels cut off
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• Fresh basil and coriander, to taste
• Cooked rice, to serve

Preparation

1. Heat the coconut oil over medium heat in a large pan on the bakeVIA hob. Add the onion and fry for 3 to 4 minutes until soft and translucent, stirring regularly to prevent it from sticking.
2. Add the garlic, ginger and red curry paste to the pan and fry for about 1 to 2 minutes over medium heat. Stir well to ensure the paste is evenly distributed and the spices release their full aroma.
3. Pour in the coconut milk and vegetable stock and stir everything together well. Bring the mixture to the boil over medium heat, stirring continuously, which takes about 3 minutes.
4. Add the courgette, bell peppers and corn kernels to the sauce and let the curry simmer over low heat for 10 minutes with the lid placed at an angle on the pan. This allows the vegetables to cook through while retaining a slight bite.
5. Add the sugar snap peas and let them cook for a further 3 to 4 minutes over low heat so they stay crisp. Season the curry with soy sauce, lime juice and brown sugar and stir everything well to combine.
6. Remove the pan from the bakeVIA hob and divide the curry over deep plates with cooked rice. Garnish generously with fresh basil and coriander for a fresh, summery finishing touch.

Make this in your bakeVIA

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