Base: Olive Oil, Broccoli, Carrot, Celery, Capsicum, Mushroom, Potato and Cauliflower
Sauce: Lee Kum Kee Coconut Curry sauce, Lee Kum Kee Tandoori Paste, Chilli Paste and Coconut Milk
Side: Steamed Basmati Rice
-Pour a tablespoon of olive oil into a large cast iron pot, stir-frying vegetables in small amounts at a time.
-Once vegetables are half-cooked, place in 400mL of coconut milk, a heaped tablespoon of tandoori paste, a teaspoon of chilli paste and two packets of the Lee Kum Kee Coconut Curry sauce.
-Simmer until vegetables are cooked through and the sauce is heated thoroughly.
-Optional: Cook long-grained rice to serve.
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