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    Yellow Thai Vegetable Curry

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    Yellow Thai Vegetable Curry

    Vary the vegetables as you wish for this curry, but make sure you vary the textures, too. Try using sweet potato, baby corn or French beans. Served with boiled rice, this makes a hearty meal.

    • Preparation time: 5 minutes
    • Cooking time: 25 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    • 2 tbsp groundnut oil
    • 125g potatoes, scrubbed and cut into small cubes
    • 1 medium aubergine, cut into 2cm cubes
    • 150g frozen broad beans or peas
    • 300g pack Bart Spices Thai Yellow Curry Sauce
    • 2 tbsp water
    • 75g salted, roasted cashew nuts


    1. Heat the oil in a frying pan or wok. Add the potato and aubergine cubes and stir-fry for 8-10 minutes or until they begin to brown and soften.
    2. Toss in the beans or peas, add the curry sauce and stir well. Add the water for a slightly thinner sauce, cover and simmer gently for 10-15 minutes or until the potato and aubergine cubes are tender.
    3. Sprinkle the curry with the cashew nuts and serve with boiled rice accompanied by a salad of shredded salad onions, tomatoes and green chilli.

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