Vegetable Thai Curry
Thai seven spice and creamy coconut milk paired with nutritious vegetables for the ultimate Vegan Thai curry that's also super tasty!
SERVES
4
PREP TIME
15 mins
COOKING TIME
20-25 mins
Ingredients
Half packet of Carla’s Thai Seven Spice Mix
20 ml vegetable oil
400ml tin coconut milk
100ml/3½fl oz vegetable stock
2 tbsp (approx. 66g) tomato puree
125g/4½oz peeled and cubed sweet potatoes
125g/4½oz peeled and cubed butternut squash
1 bunch spring onions, finely chopped
125g/4½oz French beans
125g/4½oz courgette, cut into chunks
To serve:
Basmati rice, cooked
Fresh coriander
1 red chilli, thinly sliced
Instructions
Mix the Carla’s Thai Seven Spice with the vegetable oil to make a paste.
Add 4 generous spoonfuls of paste to a pan (one per person) and cook on a low heat until it becomes fragrant. Turn up the heat to high, add the coconut milk and stock and bring to the boil. Simmer for 3 minutes.
Add the sweet potatoes, butternut squash and spring onions and simmer for 5 to 10 minutes. Add the French beans and courgette and simmer for a further 5 minutes, or until the vegetables are just tender.
Meanwhile, chop some coriander and stir it through the rice. Garnish the curry with the chilli and a sprig of coriander and serve it with rice.