Mae Ploy Panang Vegetarian Curry
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Since the Cock Brand curry pastes are now difficult and expensive to source, I'm trying a new brand; Mae Ploy, first tastes have been very promising.
This recipe will be a vegetarian curry using halloumi, cauliflower and broccoli.
I've slow cooked this as it's easier for me as I can fry off the onions in the VonShef Stainless Steel 8 in 1 Multi Slow Cooker (5.5L) as well as slow cook the curry. A large pot will be a perfect alternative.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 large onion, peeled and sliced
- 3 tablespoon olive oil (or any cooking oil of your choosing)
- 60 g Mae Ploy Panang Curry Paste, about 1.5 tbs
- 1 can (400ml) coconut milk (light)
- 250g Halloumi cheese, cubed
- 10 small cauliflower florets (enough for two people)
- 10 small broccoli florets (enough for two people)
- 2 small tangerines, peeled and separated into segments (optional)
Mise en place
- Par-boil the broccoli and cauliflower florets for 4 minutes
Method
- Fry the sliced onions in the olive oil for 5 minutes or until lightly browned
- Add the Mae Ploy Panang curry paste and mix into the oil
- Pour over the coconut milk, stir and mix everything together
- Add the cubed halloumi and the vegetables, mix so everything is covered wit the curry sauce
- Slow cook on low for 45 minutes - 10 minutes before the end, add the tangerine segments
Serving suggestions
Serve with rice and naan breads
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