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Root veg Thai red curry recipe
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Give your Christmas veg a spicy twist with this fragrant Thai red curry. This easy one-pot is a great vegan and gluten-free option for your Boxing Day celebrations. See method
Ingredients
- 1 tbsp vegetable oil
- 2 red onions, thinly sliced
- 2 large garlic cloves, peeled and finely crushed
- 10cm piece ginger, peeled; half finely grated and half cut into matchsticks
- 30g coriander, leaves and stalks finely chopped
- 200g Thai red curry paste
- 400g tin light coconut milk
- 3 sweet potatoes, peeled and cut into 3cm chunks
- 1 swede, peeled and cut into 3cm chunks
- 2 parsnips, peeled and cut into 2cm chunks
- 2 limes, 1 zested and juiced, 1 cut into wedges to serve
- 1 red chilli, finely sliced
- basmati rice, to serve (optional)
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
990kj
237kcal
12%
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Fat
8g
11%
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Saturates
4g
19%
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Sugars
14g
16%
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Salt
0.6g
9%
of the reference intake
Carbohydrate 34.5g
Protein 3.7g
Fibre 7.9g
Method
- Heat the oil in a large saucepan over a medium heat. Add the onions, garlic, grated ginger and coriander stalks and fry for 5 mins, stirring occasionally. Add the curry paste, cook for 1 min, then mix in the coconut milk, sweet potatoes, swede, parsnips and 300ml water. Cover, bring to the boil, then simmer for 35-40 mins, stirring occasionally, until the vegetables are tender.
- Remove from the heat and add the zest and juice of 1 lime, the coriander and chilli slices, saving a little of each to garnish.
- Spoon into bowls and serve with basmati rice topped with coriander and chilli, with lime wedges.
See more Vegan Christmas recipes