Seriously Easy Vegan Thai Red Curry
Seriously Easy Vegan Thai Red Curry

Ingredients

Method

  • 4 tbsp red curry paste
  • 400ml coconut milk
  • 100ml veg stock
  • 125g sweet potatoes, peeled and cubed
  • 125g cubed pumpkin or squash
  • 1 bunch of spring onion, chopped
  • 125g green beans, chopped
  • 125g zucchini, cut into chunks
  • Cooked basmati rice to serve
  • Fresh coriander leaves, to serve
  • Warm up some oil in a large pan, and add the curry paste, cooking on a low heat for a couple of minutes. Tip in the coconut milk, and allow to simmer for about 3 minutes.
  • Add the veggies, cook for 10 minutes until nice and tender, then serve with basmati rice and a sprinkling of coriander leaves.
30 mins
2 serving
This recipe pairs perfectly with the Vinden Headcase 'Pokolbin Blanc' Aromatic White Blend 2019 from Hunter Valley, Australia.

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