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 (like basmati but if you prefer something else, that’s your call!)
Garnish
- toasted nuts
- cilantro (coriander) leaves
Preparation
Cut squash into 1 inch cubes and roast for 30 minutes at 200℃ (392℉)
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
