Title: Thai Vegetable Curry
Categories: Sainsbury's, Sainsbury15
Yield: 6 servings

375 g Broccoli florets; halved
-(12oz)
375 g Parsnips; cut into 5cm (2
; inch lengths)
; (12oz)
1 tb Olive oil
Salt and freshly ground
-black pepper
150 ml Water; (1/4 pint)
2 Sticks lemon grass; very
-finely sliced
2 Cloves garlic; chopped
2 tb Freshly grated ginger
1 Birds eye chillies; chopped
-(1 to 2)
1 bn Fresh coriander; chopped
1 Red onion; chopped
1 ts Cumin seeds; lightly toasted
1 ts Coriander seeds; lightly
-toasted
1 tb Sesame oil
1 400 millilit coconut milk
1 sm Pineapple; peeled and
-chopped
; (or 432g can
; pineapple in
; natural juice,
; drained)

Preheat the oven to 180_C, 350_F, Gas Mark 4.

Place the broccoli and parsnips in a large baking tray or dish. Drizzle
over the oil and add the water and add seasoning to taste. Bake in the
preheated oven for 25 minutes until the vegetables are just tender.

Place the lemon grasss in a blender with the garlic, ginger, chillies, most
of the coriander, the onion, cumin and coriander seeds. Blend for 30
seconds until fairly smooth.

Heat the sesame oil in a saucepan and fry the puree mixture for 1-2 minutes
over a medium heat.

Add the coconut milk, bring to the boil and simmer for 1-2 minutes.

Place the pineapple in the blender and blend until smooth. Add to the
coconut mixture with plenty of seasoning to taste. Heat through and serve
spooned over the cooked, drained vegetables.

Converted by MC_Buster.

NOTES : A deliciously creamy aromatic curry.

Converted by MM_Buster v2.0l.