Red Thai Curry

I’m slightly obsessed with spicey Asian flavours at the moment! This curry is a perfect dinner with lots of hearty veg!

Ingredients (serves 2):

  • 1 tbsp coconut oil
  • 1 small white onion, finely chopped
  • 2 celery sticks, cut into chunks
  • 1 medium carrot, cut into small chunks
  • 1 red pepper, cut into strips
  • 1 large sweet potato, cut into chunks and boiled for 10 minutes
  • 1 tbsp vegan red Thai curry paste
  • 500ml coconut milk (I use Alpro)
  • 2 handfuls of Kale

To Serve:

  • Brown Rice

Method:

  1. In a large saucepan on a medium heat, sauté the onion, carrot and celery in the coconut oil until softened
  2. Add the pepper and sauté for a further few minutes
  3. Add the curry paste and mix thoroughly into the veg
  4. Add the coconut milk and combine
  5. Add the cooked (and drained) sweet potato to the pan and leave on a medium heat for 10-15 minutes, stirring every 5 minutes
  6. In the last few minutes, add the kale
  7. Serve in a large dish with some brown rice. Enjoy!

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