Student recipe of the month
This vegetarian recipe is healthy, really easy to prepare and will make use of any vegetables that you might have leftover.
1 tablespoon vegetable oil
1 onion finely chopped
1 tablespoon curry paste
500g mixed vegetables cut into bite size chunks (carrot, broccoli, peas and cauliflower are a good starting point)
400ml coconut milk
Heat the vegetable oil in a large saucepan and cook the chopped onion over a medium-high heat for 5 minutes.
Add in the curry paste and cook for 1 minute.
Add the mixed vegetables and coconut milk to your curried onions. Simmer on a medium heat for 15 minutes – or until the vegetables are soft.
Season the curry and serve with rice or naan bread.