Essentials South Africa – August 2019

food | everyday & easy

1 tbsp sunflower oil

1 onion, peeled and chopped

3 tbsp korma curry paste

2 large carrots, peeled and cubed

500g butternut, peeled and cubed

400g canned chopped tomatoes

500ml vegetable stock

8 small cauliflower florets

60g green beans

1

Heat the oil in a wok, add the onion and

cook for a few min. Add the curry paste

and cook for 1 min. Add the carrots, butternut,

tomatoes and stock. Bring to the boil, then

simmer for 10 min.

2

Add the cauliflower and cook for 5 min,

then add the beans and cook for 5 more

min, until all the vegetables are tender. Serve

with rice, if you like.

548kJ P er SerViNG 4g FAt 0.5g SAt FAt

vEgETABLE KORMA

SerVeS 4 reAdY iN 25 MiN

2 tsp sunflower oil

1 onion, peeled and sliced

1 clove garlic, peeled and crushed

2 tsp Thai red curry paste

2 potatoes, peeled and diced

1 red pepper, deseeded, and cut

into strips

160ml coconut cream

200g raw large prawns

125g rice noodles

1

Heat the oil in a pan and fry the

onion for a few min to soften. Add

the garlic, curry paste, potatoes,

pepper and 300ml hot water. Stir in

the coconut cream and pinch of salt;

simmer for 10 min. Add the prawns

and simmer for 5 more min

2

Meanwhile, put the noodles in a

bowl, pour in enough boiling water

to cover and leave for 10-15 min to

soften. Drain noodles and serve with

the curry.

1 464kJ Per SerViNG 12g FAt

6g SAt FAt

THAI PRAWN

CURRY AND

NOODLES

SerVeS 4 reAdY iN 20 MiN

feature

Felicity Barnum-Bobb

p hotography

Martin Poole

props styling

Sue Radcliffe

ta ke s

20 min