Coconut Curry Vegetables Recipe

Coconut curry vegetables
This is a delicious recipe I always enjoy, it happens to be vegetarian and could be easily be made vegan with using non-dairy margarine.

Ingredients
Lee Kum Kee’s Coconut curry vegetable recipe base x2 (total 440g)
One small tin of coconut milk (95mL)
12 button Mushrooms or equivalent other type of mushroom in weight (approx 150g)
2 Medium carrots, peeled and cut into strips
One tin of lentils, drained (400g)
1 large green capsicum, diced (approx 200g)
1 large red capsicum, diced (approx 200g)
1 medium or large broccoli, cut into florets (approx 200g)
2 Tbsp Olive oil

Optional but recommended
Soy sauce (2 tsp)
Cous Cous (Half cup)

Extra possible spices I add
Cumin (1 tsp)
Coriander (2 tsp)
Turmeric (1 tsp)
Chives (2 tsp)
Ginger (1 tsp)
Paprika (smoked or otherwise) (1 tsp)

Method

Coconut curry (serves 4)
1. Dice the mushrooms peel and cut the carrots into strips
2. Put oil in a wok or large saucepan, heat to medium high for one minute
3. Add chopped vegetables. Stir Fry for 5 mins
4. Add lentils and soy sauce, stir for another 5 mins
5. Add Lee Kum Kee’s coconut curry vegetable sauce and stir well for another 5 mins
6. Add any combination of other spices - above are the selection that I choose from, I enjoy throwing different ones in, and it does add extra flavour and depth
7. Add coconut milk, stir well
8. Leave to simmer, make cous cous and serve on cous cous when ready\

Cous cous (serves one - scale up proportionally if there are more people, but if cooking for one its better to make a small amount each night than one large batch as it doesn’t reheat well)
1. boil half cup of water in small saucepan with 1 tsp olive oil
2. Add half cup of cous cous and turn off the heat and cover
3. Leave for 3 mins
4. Stir some margarine or butter (or equivalent) through the cous cous with a fork.
Serve!