Thai yellow vegetable curry with brown basmati rice


serves 4
50 g (1 3/4 oz) deseeded yellow pepper, cut into 1 cm (1/2 inch) squares
50 g (1 3/4 oz) celery, cut into 5 mm (1/4 inch) lengths
50 g (1 3/4 oz) baby corn cobs, cut into 5 mm (1/4 inch) lengths
85 g (3 oz) leek, cut into 5 mm (1/4 inch) lengths
100 g (3 1/2 oz), peeled weight, sweet potato, cut into 1 cm (1/2 inch) cubes
300 ml (1/2 pint) pineapple juice
200 ml (7 fl oz) water
100 g (3/4 oz) pak choi, shredded
50 g (1 3/4 oz) courgette, cut into 5 mm (1/4 inch) cubes
50 g (1 3/4 oz) mangetout, thinly sliced into strips
3 tbsp lime juice
2 tbsp cornflour, blended with a little cold water
4 tbsp low-fat natural yoghurt
4 tbsp chopped fresh coriander leaves
150 g (5 1/2 oz) cooked brown basmati rice

for the spice mix

1 tsp finely chopped garlic
1/4 tsp ground turmeric
1 tsp ground coriander
1 tsp finely chopped lemon grass
3 kaffir lime leaves
1 tsp finely chopped green chilli


1. To make the spice mix, pound all the spices to a fine paste using a pestle in a mortar.

2. Put the pepper, celery, baby corn cobs, leek, sweet potato, pineapple juice, water and the spice mix into a large, lidded saucepan and bring to the boil. Reduce the heat and skim the scum from the surface with a metal spoon. Cover and simmer for 15 minutes.

3. Add the pak choi, courgette and mangetout and cook for 2 minutes.

4. Add the lime juice, then gradually add the cornflour mixture, stirring constantly, and cook until thickened to the required consistency.

5. Remove the curry from the heat and leave to cool for 2-3 minutes. Stir in the yoghurt. (Do not boil once the yoghurt has been added or the curry will separate.)

6. Stir in the fresh coriander and serve the curry with the rice, garnished with a little extra fresh coriander.

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