Chunky green vegetable currry (3 ways)

with rice, rice noodles and in a pie!

(recipe is enough to serve 8)

So what does one do with a whole pot of curry when you're living by yourself? Rather than freeze it or gobble it all up in one go, i thought i'd see how many different 'new' meals i could get out of one batch-cook! Turns out there are a few ways to eat wholesome vegie curry, give it a go! :)

Prep time: 15 min

Cooking time: 40 min

Ingredients:
1 sweet potato
2 large desiree potatoes
1 medium eggplant
2 carrots
2 small onions
10 mushrooms
3 T green curry paste
600mL coconut cream
400mL coconut milk
400mL water/stock
2 T fish sauce
3 T sugar or palm sugar
300g chicken thigh fillet, cut into bite-size pieces (optional)

Method:
1. Peel the carrots and the sweet potato and chop into chunky pieces 3-5cm long.
2. Chop the remaining vegetables into chunky bite-size pieces.

3. Heat a large pot with 2 T oil, then add the curry paste and cook for 30sec until the aroma is released. 
4. Add in half the coconut cream and cook until the cream becomes a bit shiny. Add in the chicken now if you are using chicken and cook for 3-4 minutes.

5. Add in the remaining coconut cream and milk and bring to the boil. Add in the sweet potato, potatoes, carrots, onions and eggplants and cook for 20min. Add in water/stock if there is not enough liquid to cover the vegetables.
6. Season with fish sauce and palm sugar, add in the mushrooms and continue to cook for another 10 minutes.

7. Options for how to serve;

with rice

with rice noodles (laksa style)

or in a pie! (because apparently everything tastes better in pie)