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Categories:
vegetable oil Red Curry spring onions coconut milk vegetable stock cornstarch green beans cauliflower broccoli button mushrooms Winter fresh cilantro pastry
Viewed: 13 - Published at: 4 years agoIngredients
- 1 tbsp vegetable oil
- 4 tbsp red curry paste
- 4 None spring onions, chopped
- 1 (13.5 oz) can coconut milk, 2 tsp reserved for brushing
- 2 cups vegetable stock
- 2 tbsp cornstarch
- 7 oz green beans, trimmed, halved
- 7 oz cauliflower, cut into bite-sized florets
- 7 oz broccoli, cut into bite-sized florets
- 7 oz button mushrooms, quartered
- 10.5 oz winter squash, peeled, cut into bite-sized pieces
- 1 small bunch fresh cilantro, leaves chopped roughly
- 1 sheet frozen puff pastry, thawed
Method
- Preheat oven to 425°F.
- To make the filling, heat oil in a saucepan over medium-high heat. Cook curry paste and spring onions, stirring, for 3 mins. Add coconut milk. Bring to boil and cook for 5 mins, until reduced and thickened slightly.
- Combine stock and cornstarch. Add to pan and stir until thickened. Add vegetables and cilantro. Return to a boil then remove from heat.
- Transfer filling to a pie dish and top with puff pastry. Brush with reserved coconut milk and bake for 25-30 mins, until golden brown. Serve.
