Citrus Thai Curry

This is a delicious yellow thai vegetable curry I made the other night. You can prepare the sauce and chop the veggies before hand so if you’re cooking for people you can have it ready in no time.  I served it with rice.

  • Butternut, chopped into squares
  • Sweet potato, chopped into squares
  • Red pepper, chopped into large pieces
  • Baby marrows, in large slices
  • Carrots, sliced
  • Can of chickpeas

Sauce :

  • Garlic
  • ½ tin Coconut milk
  • Chilli
  • Tbsp Tamarind paste
  • Tbsp Soy sauce
  • 1/2 cup orange juice
  • Juice of half a lemon
  • Tsp Tumeric
  • Tsp Cumin
  • Fresh Coriander

Add all the ingredients for the sauce to a blender. Pour the sauce into a deep pan/wok and add the butternut, carrots and sweet potato. Cover and allow to cook until soft. Add baby marrows , peppers and chickpeas. And cook for another few minutes. Serve with rice. Garnish with roasted pumpkin seeds and fresh coriander.

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