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Thai-inspired vegetable curry
Ingredients
- 2 tablespoons (25 ml) olive oil or vegetable oil
- 1 large onion, chopped
- 2 teaspoons (10 ml) Thai curry paste
- 2 cups Caribbean pumpkin, cut into 2” cubes
- 2 purple sweet potatoes, cut into 2” cubes
- Salt, to taste
- Pepper, to taste
- 3/4 cup (175 ml) coconut milk
- 1 cup (250 ml) vegetable stock
- 3 bunches sliced baby bok choy or baby spinach or kale
- Fresh Thai basil and coriander
Directions
- Heat a large pot on a medium-high setting.
- Sauté the onion and curry paste for several minutes then cook until the onion is soft.
- Add the rest of the ingredients, except the bok choy and fresh herbs. Bring to a boil and reduce heat to low.
- Cover and simmer for 20 minutes, just until vegetables are tender.
- Add the bok choy and simmer uncovered for two minutes, just until wilted.
- Sprinkle with freshly chopped herbs and serve with jasmine rice.
