Thai Green Curry with Coconut Yoghurt

Ingredients

1 tbs green curry paste (store brought or make your own)
1 tbs coconut oil
1 red onion (diced)
1 thumb-sized piece of ginger (finely chopped)
1 clove of garlic (crushed) 
2 medium sweet potatoes 
1 capsicum 
1 zucchini 
1/2 a large eggplant 
400 ml coconut cream
200 ml vegetable stock or water
1/4 cup of finely chopped coriander

To serve

Our Natural Coconut Yoghurt 
Extra coriander
Cooked rice 
Fresh chilli (optional)

Instructions

Prepare the vegetables by chopping them into evenly sized pieces (around 1cm x 1cm). Heat the coconut oil in a large saucepan or pot over medium/high heat. Add the onion, ginger and garlic and sautée until the onions begin to soften. Add the curry paste and continue to cook for a few minutes.

Add the sweet potatoes and fry off for a few minutes before adding the coconut cream and water. Pop the lid on and turn down to low heat so the curry can simmer. Cook for 10 minutes before adding the rest of the veggies. Then cook for a further 20 minutes or so until all the vegetables have cooked through.

Remove the lid, add the coriander and turn up the heat for 5 minutes or so to allow the sauce to reduce slightly. 

Serve with cooked rice or cauliflower rice, a big dollop of our natural coconut yoghurt, some fresh chilli and some fresh coriander. 

Serves 4.