Thai veggie curry
Enjoy a deliciously fragrant Thai curry made with cow's milk rather than coconut for a lighter and healthier dish. Serves 2. Prep time: 35 minutes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wcrf.org.
Cooking tools:
- Wok
- Stir-fry pan
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Mixing bowl
- Wooden spoon
- Stove
- Serving bowl
- Plate
Ingredients
- 2 teaspoons olive oil
- 60g potato, diced into 1cm cubes
- ½ small onion, sliced
- 3 cloves garlic, crushed
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 carrot, peeled and chopped into chunks
- 200g broccoli florets
- 130g aubergine, chopped into chunks
- 1 teaspoon curry powder
- 120ml skimmed milk
- 1 teaspoon cornflour
- 120ml water
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