Vegan ThaiRed Curry


Serves

10

Time

25 mins

Allergens


Ingredients

  • 800ml Coconut milk
  • 250ml Water
  • 20g Vegetable bouillon
  • 300g Sweet potatoes, peeled and cubed
  • 300g Pumpkin, peeled and cubed
  • 1 Spring onion, bunch, finely chopped
  • 175g Green beans
  • 300g Courgette, cut into chunks
  • 10 Black peppercorns
  • 2tsp. Cumin seeds
  • 2tsp. Coriander seeds
  • 4 Red chillies
  • 1kg Onions
  • 2 Garlic cloves, crushed
  • 2cm Fresh ginger, peeled
  • 4 Lemon grass, stalks
  • 1 Lime, finely grated zest only
  • ?tsp. Turmeric
  • 25ml Vegetable oil
  • Lo salt, pinch
  • 10ptns. Rice, steamed
  • Coriander, small handful, chopped

Method

  1. To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle or a bowl and rolling pin.
  2. Put them with the ginger, lemon grass, chillies, into a food processor and blend until smooth (it takes a good 5 minutes).
  3. Warm the oil in a pan and add the paste. 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.
  4. Add the sweet potatoes, pumpkin and spring onions and simmer for 5 minutes. Add the French beans and courgette and simmer for a further 5 minutes, or until the vegetables are just cooked.
  5. Garnish the curry with the chilli and chopped coriander and serve with the rice.