This fragrant vegan Thai vegetable red curry recipe is minimal effort for maximum flavour. Everyone can grab a bowl and tuck in!
25 g Flora 100% Natural
1 tablespoon vegetable oil
1 red onion, peeled and cut into thin wedges
2 garlic cloves, crushed
1 red chilli, deseeded and thinly sliced
3 tablespoons Thai red curry paste
410g coconut milk
500g sweet potatoes, peeled and cut into chunks
220g green beans, trimmed and helved
400 g tinned chickpeas, drained
1 lime, juiced1 pack basil
Thai Jasmine rice or Basmati rice, to serve
Heat Flora and oil in a large frying pan and fry the onion for about 5 minutes until soft.
Add crushed garlic and half the chilli and cook for 2-3 minutes.
Stir in the Thai red curry paste, coconut milk and 250ml water and bring to the boil.
Add sweet potatoes, reduce heat to a simmer and cook uncovered for 10 minutes.
Add green beans and chickpeas and cook for a further 5-10 minutes until the sweet potatoes and beans are just tender.
Stir through the lime juice and garnish the curry with remaining sliced chilli and basil leaves.
Serve with rice.