Friday, 27 April 2012

Dinner Last Night

I tried another recipe from my Donna Hay cookbook.


Red Curry Roasted Vegetables
2 small sweet potatoes (kumara) halved
4 larges pieces pumpkin
2 zucchinis (courgettes) halved
2 TBSP Thai red curry paste
1/3 cup of coconut cream
vegetable oil for drizzling
basil and coriander leaves, thick natural yoghurt and steamed jasmine rice, to serve.

Preheat oven to 200°C (400°F).
Using a small sharp knife score the flesh of the sweet potato, pumpkin and zuchinnis and place on a baking tray lined with non stick baking paper.
Combine the curry paste and coconut cream and spread generously over the vegetables.
Drizzle with a little oil and roast for 30-40 minutes or until vegetables are soft.
Top with basil and coriander and  serve with steamed rice and yoghurt.

We didn't have it with the rice and I had a mishap with the yoghurt so didn't have that either! But absolutely delicious and again very cost effective, under $10 and easily feeds 4!

Rachael xo

2 comments:

Marie said...

when do I get to come to dinner!!! It looks so Yummy:0) Maybe lunch would be better as I wouldn't have 3 chn and a husband in tow.

Melissa Thorburn Photography said...

Oh that looks and sounds good.