1 Onion
650g Mixed Vegetables (get these from the freezer section in your local shop or make your own, carrot, green beans, celery, broccoli that sort of thing, Cut to bite size strips)
2-3 Teaspoons of Thai Red Curry Paste.
300 ml Vegetable Stock
250g Couscous
350ml Water or Vegetable Stock (boiling)
1/2 400g Can Coconut Milk
50g Chopped Peanuts
A Splash Of Oil
Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Mixing Bowl
1 Spoon
The Good Bit
- Heat the oil in the frying pan and cook the onion until soft, 3-4 minutes, if you are using carrots fry them for 2 minutes before adding any other vegetables, add the rest of the vegetables and cook for 3 minutes.
- Pour in the the first lot of vegetable stock and mix in the curry paste, cover and simmer for 10 minutes until all the vegetables are soft and tender.
- Meanwhile in the bowl, place the couscous and add the second lot of stock or boiling water, allow this to stand for 5 minutes, fluffing it up 2-3 times with a fork.
- When the vegetables are ready, pour in the coconut milk, heat through, serve on a bed of the couscous and sprinkle over the nuts.
