Updated: Jul 22, 2018
1 Tbsp of Coconut oil/olive oil
1 red onion, finely sliced
2 cloves garlic, pressed or minced
1 Tbsp of finely grated ginger (about a 1-inch nub of ginger)
2 Tbsp red curry paste
Pinch of salt, more to taste
1Tbsp finely grated fresh ginger (about a 1-inch nub of ginger)
1 red bell pepper, sliced into thin 2-inch long strips
1 yellow, orange or green bell pepper, sliced into thin 2-inch long
3 small carrots, peeled and sliced on a diagonal
400 ml tin of coconut milk
1/2 cup of water
1/2tsp of coconut sugar or soft brown sugar
1 kaffir lime leaf
½ tsp light soy sauce
60g baby corn cobs, halved length ways
125g broccoli florets
125g French green beans, cut into 5 cm lengths
25g cashews nuts
15 fresh basil leaves
1 tbsp coriander, chopped
1 tbsp roasted peanuts, to garnish (optional)
METHOD (Because this recipe is a vegetarian meal it needs very little simmering time).
To make the curry, place the large inner pan on a medium heat and once its hot add the oil. Add the onion and salt and cook, stirring often for about 2 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
Add the bell peppers and carrots. Cook for a further 1 minute stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
Add the coconut milk, water and sugar, and stir to combine. Bring the mixture to a boil. Add the kaffir lime leaf, soy sauce, corn cobs, broccoli florets, green beans and cashew nuts, put the lid on the pot and simmer for 2 minutes.
Turn off the heat and place the inner pan into the outer insulated pot and leave to cook without power for a minimum of 2 hours.
Before serving remove the kaffir lime leaf, stir in the the coriander and basil and serve with rice. Add the peanuts as an optional extra
If cooking rice in a top pot – put 1 cup of washed basmati/jasmine rice and 1½ cups of water in the top pot. Bring to the boil, stir, put on the lid and turn off the heat. At stage 3 above, instead of putting on the lid, use the top pot as the lid and then continue to stage 4.