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
- ½tsp. Turmeric
- 25ml Vegetable oil
- Lo salt, pinch
- 10ptns. Rice, steamed
- Coriander, small handful, chopped
Method
- 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.
- Put them with the ginger, lemon grass, chillies, into a food processor and blend until smooth (it takes a good 5 minutes).
- 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.
- 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.
- Garnish the curry with the chilli and chopped coriander and serve with the rice.
