My work has been published in The Age, The Herald-Sun, The Australian, The Big Issue, Australian Birdlife, The Bark (USA), Eureka Street, Overland and The Australian Jewish News.
Published July 19th 2012
If you're stuck with cooking for a vegetarian, or even worse, a vegan, take heart. Here's a recipe that takes about as long as opening a couple of packets. And let's face it, we're all dummies at whipping up something nutritious now and then.
The secret is in the shopping. For four, buy a 400-gram packet of pre-cut vegetables. These can be found in the supermarket fresh produce department.
They come in a couple of varieties including Asian, Stir-Fry or chopped for soup. My favourite has batons of carrots, small florets of broccoli, Chinese cabbage and so on.
Next, you'll need a jar of curry paste. This can be any type. We're not after authenticity, so try Thai red curry paste or a laksa paste. I've had good results with Tandoori paste but don't tell that to a real chef.
Lastly, you'll need coconut milk. This is essential.