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!
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
Basmati rice, cooked
1 red chilli, thinly sliced
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.