- 1 tbsp Olive Oil
- 1 Red Onion (Chopped into wedges)
- 1 tbsp Peeled and finely chopped ginger
- 2 Cloves Garlic (Finely Chopped)
- 2 tbsp Curry Powder
- 120 ml Vegetable Stock
- 1 tbsp Corn-Starch
- 350 ml Canned Coconut Milk (Full-Fat)
- 1 Aubergine (Chopped)
- 1 Courgette (Chopped)
- 115 grams Mushrooms (Quartered)
- 1 Red Bell Pepper (Chopped)
- 1/2 tsp Lime Zest
- 1 tbsp Lime Juice
- 5 grams Fresh Basil (Chopped)
- 480 grams Cooked White Rice
Instructions
- Heat the oil in a large pan over medium-high heat. Add the onion, ginger, and garlic and cook, for 4 minutes or until soft. Stir in the curry powder and cook for another minute.
- Prepare the vegetable stock and mix it well with the corn-starch. Add the vegetable stock mixture to the pan along with the coconut milk and chopped vegetables. Season with salt & pepper and mix well.
- Simmer for 10-15 minutes or until vegetables are tender. Stir in the lime zest and lime juice just before serving.
- Spoon rice onto plates and top with vegetable curry, garnish with fresh basil to serve.