- 2 - 4 People
2 tbsp Rapeseed Oil
3 medium sized potatoes, peeled and in small chunks
1 bunch scallions, trimmed and chopped in lengths
3 cloves garlic, peeled and finely chopped
good piece of fresh rootginger, peeled and cut in strips
2 thin parsnips, peeled, quartered and cut into thinnish strips
2 carrots, prepared as above
1 tbsp good quality Thai red curry paste
1 can coconut milk (full fat or light)
squeeze of lemon or lime juice
handful of spinach or chard leaves, washed, destalked and torn
freshly ground black pepper
Heat the oil in a pan and gently cook the potatoes, scallions, garlic, ginger, parsnips and carrots together till they are softening but not coloured. Add the curry paste and stir for a moment to mix through. Pour over the coconut milk, then fill the can half full with water and stir into the curry. Bring to bubbling and simmer gently till all the veggies are tender. Add a squeeze of citrus juice and stir in the spinach or chard at the last minute. Cook till wilted. Season with freshly ground black pepper.
Serve with plain white rice or noodles – chopsticks optional!