Vegan Thai red curry

Name: Vegan Thai red curry
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Asian, Thai
Ingredients: 400ml tin coconut milk; 100ml/3½fl oz vegetable stock; 125g/4½oz peeled and cubed sweet potatoes; 125g/4½oz peeled and cubed pumpkin; 1 bunch spring onions, finely chopped; 125g/4½oz French beans; 125g/4½oz courgette, cut into chunks; 10 black peppercorns; 2 tsp cumin seeds; 2 tsp coriander seeds; 4 red bird's-eye chillies; 5 shallots; 2 garlic cloves, crushed; 2cm/½in piece fresh ginger, peeled; 3 stalks lemongrass; 1 lime, finely grated zest only; pinch ground cinnamon; ½ tsp turmeric; splash vegetable oil; splash chilli oil; 1 tbsp sugar; salt; 2 tbsp vegetable oil, for frying; basmati rice, cooked; fresh coriander; lime wedges; 1 red chilli, thinly sliced

Instructions

Prep:30minCook:30min

This easy vegan Thai curry is hot and spicy, but fragrant and soothing. Feel free to customise with seasonal vegetables. Each serving provides 280 kcal, 4.5g protein, 18g carbohydrate (of which 12g sugars), 20g fat (of which 15g saturates), 5.5g fibre and 0.2g salt.

Updated at: Fri, 22 Nov 2024 02:30:39 GMT