Seriously Easy Vegan Thai Red Curry
- 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