Vegan Thai red curry
This easy vegan Thai curry is hot and spicy, but fragrant and soothing. Feel free to customise with seasonal vegetables.
Each serving provides 280 kcal, 4.5g protein, 18g carbohydrate (of which 12g sugars), 20g fat (of which 15g saturates), 5.5g fibre and 0.2g salt.
- 400ml tin coconut milk
- 100ml/3½fl oz vegetable stock
- 125g/4½oz peeled and cubed sweet potatoes
- 125g/4½oz peeled and cubed pumpkin
- 1 bunch spring onions, finely chopped
- 125g/4½oz French beans
- 125g/4½oz courgette, cut into chunks
For the vegan Thai red curry paste
- 10 black peppercorns
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 4 red bird's-eye chillies
- 5 shallots
- 2 garlic cloves, crushed
- 2cm/½in piece fresh ginger, peeled
- 6 stalks lemon grass
- 1 lime, finely grated zest only
- pinch ground cinnamon
- ½ tsp turmeric
- splash vegetable oil
- splash chilli oil
- 1 tbsp sugar
- 2 tbsp vegetable oil, for frying
To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle.
Put them with all the other paste ingredients, except the oil, into a food processor and blend until smooth (it takes a good 5 minutes).
Warm the oil in a pan and add 4 good spoonfuls of paste (1 per person). 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 tender.
Meanwhile, chop some coriander and stir it through the rice. Garnish the curry with the chilli and a sprig of coriander and serve it with the rice.