Thai vegetable curry

This meal is on the weekly rotation in our household. It is simple, full of flavour and a whole load of goodness!

INGREDIENTS

1 tsp Cumin Seeds

2 tsp coriander seeds

1/2 teaspoon black peppercorns

1/2 teaspoon salt

1 knob grated ginger

1 stalk lemongrass, white part only

Rind of 1/4 kaffir lime

Small bunch coriander leaves, washed

2 shallots

4 cloves garlic

2 teaspoons Red Bost Fish Sauce (or alternative)

2 birdseye chillies, seeded

500ml Coconut milk

4 Kaffir Lime Leaves

1 Onion, chopped finely

500g Sweet Potato, chopped

200g Pumpkin, chopped

1 Red Capsicum, Chopped

3 Zucchinis, chopped

200g Green Beans, Chopped

1 Lime, juiced

1 Lemon, Juiced

Coriander

1 tbsp Coconut Sugar

 METHOD

1. To make curry paste, place cumin seeds, coriander seeds, peppercorns, salt, ginger, lemongrass, rind, shallots, garlic, fish sauce and chillies into a small blender and combine to make a paste.
2. Combine curry paste, coconut milk and ½ cup water in a heavy based saucepan. Bring it to the boil and stir occasionally.
3. Add the lime leaves and onion, boil for 3 minutes.
4. Add the sweet potato and pumpkin and cook for 10 min or until tender.
5. Add the remaining vegetables and cook for a further 10 min.
6. Add the lime and lemon juice as well as coriander and coconut sugar, stir until sugar is dissolved.

Serve with cauliflower rice or steamed rice and Enjoy! (serves 4)