Red Khmer Curry, Vegetables
Ingredients
-
Peeled carrots
4
-
Cauliflower
1
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Red peppers
2
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Cloves of garlic
2
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Young Ginger
1 tsp
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Red Khmer Curry
3 tbsp
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Cumin seeds
2 tbsp
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Kampot Pepper and Salt
-
Bird Chilies
1 - 2
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Halloumi
-
Coconut milk
400ml
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Canned peeled tomatoes
400g
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Tomato purée
3 tbsp
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Frozen peas:
100g
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Fresh spinach leaves
100g
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Lemon juice
1/2
-
Fresh coriander
-
Serve with white rice
Heat the oven to 210°C.
Cut the cauliflower florets and place them on a baking tray. Coat with olive oil and season with salt and pepper. Cut the peeled carrots and peppers into 2.5 cm sticks.
Place them on a second baking tray, coat with olive oil and add cumin seeds, Kampot Pepper and Salt.
Place in the oven for 35 to 40 minutes, stirring the vegetables regularly.
Heat a little olive oil in a large, deep frying pan over a medium heat. Add the young ginger and grated garlic. Leave to cook for a few minutes, taking care not to burn them. Then add and mix in the Red Khmer Curry and Bird Chilli. Add the tomato purée, peeled tomatoes and coconut milk. Bring everything to the boil and then simmer over a low heat for 40 minutes.
Once the vegetables are lightly browned and cooked, remove from the oven. Pour the lemon juice into the curry. Add the frozen peas and fresh spinach. Leave to cook for a few more minutes so that the peas thaw and the spinach melts. Add the roasted vegetables, garnish with fresh coriander and serve with white rice.
Tip: if you want a spicier curry, use two chillies. You can also cut them in half and add them directly to the pan with the seeds.
