Description
Delicious Vegan Thai Red Curry
Ingredients
Scale
2 tsp vegetable oil
1 shallot, finely chopped
4 tbsp vegan Thai red curry paste
400ml Alpro coconut drink, unsweetened
400ml vegan vegetable stock
300g butternut squash, cut into 2cm cubes
150g baby potatoes, halved
150g green beans, trimmed
60g baby spinach leaves
100g shelled edamame beans
1 tbsp low sodium soy sauce or tamari
2 limes, juiced
Coriander or Thai basil leaves, to serve (optional)
Cooked brown rice, to serve (but add the calories)
For the pickled cucumber
1 large cucumber
4 tbsp rice vinegar
Pinch of chilli flakes
Instructions
Pickled Cucumber
- To make the pickled cucumber, split the cucumber in half, remove the core with a teaspoon and discard.
- Cut the cucumber halves into thin semi-circles, then toss in a bowl with the vinegar, chilli and a pinch of salt.
- Leave to pickle while you make the curry.
Thai Curry
- Heat the oil in a deep frying pan over a medium heat.
- Add the shallot and fry for 5 mins until soft, then stir in the curry paste and cook for 2-3 mins until the fragrance is released.
- Add the coconut milk and stock and bring to a simmer.
- Add the squash and potatoes and cook uncovered for 20 mins until the potatoes are tender and the sauce has reduced and thickened slightly.
- Stir in the green beans, spinach and edamame and cook for 4 mins more until tender.
- Season with the soy and lime juice and sprinkle over the coriander or Thai basil, if using.
- Serve in bowls over rice if you wish, with the pickled cucumber alongside.
Notes
Don’t forget to add your calories if you decide to serve with rice.