Quick and Easy

This week is particularly hectic with work, so there's very little time for the ordinary day-to-day things, let alone blogging, baking, or quilting. Nevertheless, I thought I'd take a minute to share a super easy, incredibly tasty recipe for Thai Green Curry - one I whipped up in a flash last night to feed myself after a long day at work. In my rush to eat as quickly as possible, I neglected to take any photos, but, I promise, it looked and tasted delicious!


Vegetarian Thai Green Curry
Olive oil
1 onion, finely chopped
1 heaped tsp of Thai green curry paste
1 tin of chickpeas, drained
3-4 cups of vegetables, chopped into bite-sized chunks (I used broccoli, yellow pepper, baby corn, and courgette)
1 tin of coconut milk


Heat a splash or two of olive oil in a large saucepan over medium heat. When hot, add the chopped onion along with a bit of freshly grated salt and gently stir-fry for 2-3 minutes. Lower the heat slightly and cover with a lid. Continue to cook for another 5-6 minutes, or until the onion is nice and soft, stirring occasionally and adding more olive oil or water if the onion begins to brown or stick. Add the curry paste and cook for another minute before adding the chickpeas, chopped veg, and coconut milk. Return the heat to medium and gently bring the curry to a simmer. Reduce heat to low, cover and cook for 10 minutes or until the vegetables are soft but still retain a bite. Season with additional salt and pepper if necessary and serve with basmati rice.


x Tina