Vegan Thai Red Curry
Ingredients
- 2 tbsp coconut oil
- 1 white onion (finely sliced)
- 4 cloves garlic (finely sliced)
- 2 inches ginger (grated)
- 2 red chillies (finely sliced)
- 2 red peppers (finely sliced)
- 1 zucchini (courgette) (finely sliced)
- 2 cups coconut cream (from cans of full fat coconut milk)
- 1/2 cup red thai paste (always read the label)
- 1 cup baby sweetcorn (sliced)
- 1 cup tenderstem broccoli
- 1 cup mangetout
- 1/2 tbsp coconut sugar
- 1/2 tbsp salt
- 1/2 pint coconut water (left over from the coconut milk cans)
- 1 cup roasted butternut squash
- 2 limes (juice)
- 1 cup cilantro (coriander) leaves
Serve with
- Fluffy rice
Garnish
- toasted nuts
- cilantro (coriander) leaves
Preparation
Cut squash into 1 inch cubes and roast for 30 minutes at 200℃.
Put the coconut oil in the pan and melt.
Add onion and soften slightly.
Add garlic and ginger and cook for a minute.
Add chilli and pepper and cook for 2 minutes.
Add zucchini and cook for 2 minutes.
Stir in coconut cream so all the veg is covered.
Add red thai paste and mix in.
Add the sweetcorn, broccoli and mange tout and cook for 2 minutes.
Taste the sauce and add sugar and salt if you think it needs it.
Add coconut water and stir in.
Add the roasted squash.
Squeeze in the lime.
Add the cilantro and stir in.
Serve immediately over fluffy rice and garnish with toasted nuts and cilantro.
