Yellow Vegetable Curry

This was thrown together the other night in a hurry. I had not planned dinner so had a look in the fridge and pantry and came up with this nice surprise. It's tasty but not too spicy and packed full of vegetables. This serves 4.

Ingredients:

• 2 tablespoons yellow curry paste
• 2 tins (800ml) coconut milk
• 1 tablespoon coconut oil
• 1 teaspoon fish sauce
• 1 teaspoon brown sugar
• 1 carrot, peeled and sliced
• ½ red capsicum, roughly chopped
• ½ green capsicum, roughly chopped
• ¼ eggplant, peeled and roughly chopped
• ½ zucchini, roughly chopped
• 1 squash, roughly chopped
• Handful of broccoli florets
• Handful of green beans, ends removed and cut into 2cm pieces
• 4 mushrooms, stalks removed and roughly chopped
• Coriander for garnishing
• Dried shallots for garnishing
• Noodles of your choice - I used 2 squares of vermicelli

Method:

1. Heat oil in a wok and add the curry paste. Stir and heat for about 2mins
2. Add the coconut milk, stir well and simmer for 2mins
3. Add the hard vegetables, i.e. carrots, broccoli and green beans, simmer for 2mins
4. Add the remaining vegetables except the mushrooms, and simmer for 5mins
5. Add the mushrooms, fish sauce and brown sugar and simmer until the noodles are ready
6. Feel free to add water if there isn't enough sauce for you. If it's too spicy, add more coconut milk, but if the spice is just right, only add water to extend the liquid
7. Cook the vermicelli noodles (or noodles of your choice) as per packet instructions
8. Drain the noodles, place in a bowl and pour the curried vegetables over the noodles
9. Garnish with chopped coriander and dried shallots.  D-E-L-icious  XD