Ingredients
The following ingredients have 4 Servings
- 1 teaspoon peanut oil
- 1 (200g) brown onion, sliced
- 4 clove garlic, crushed
- 2 teaspoon curry powder
- 1/2 cup (130g) crunchy peanut butter
- 2 tablespoon brown sugar
- 1/4 cup (60ml) sweet chilli sauce
- 2 tablespoon lemon juice
- 3 1/4 cup (810ml) coconut milk
- 1/2 cup (125ml) vegetable stock
- 8 (100g) yellow squash, quartered
- 1 (350g) red capsicum, chopped
- 1 (350g) yellow capsicum, chopped
- 4 (480g) zucchini, chopped
- 400 gram broccoli, chopped
- 1/2 (500g) cauliflower, chopped
- 1/4 cup chopped freshcoriander leaves
Instruction
- Heat oil in large saucepan; cook onion, garlic and curry powder, stirring, until onion is soft. Add peanut butter, sugar, sauce, juice, coconut milk and stock; bring to a boil.
- Add vegetables to pan; simmer, uncovered, about 10 minutes or until vegetables are just tender. Stir in fresh coriander.
