Thai red vegetable curry

⏱ 30 min · Serves 4

A quick, vibrant vegan curry — coconut milk, red curry paste and whatever veg you have. Naturally rich without any dairy.

Per serving: 345 kcal · 6.5g protein · 24.0g carbs · 26.0g fat

Ingredients

• 1 tablespoon oil
• 3 tablespoons Thai red curry paste (check it's vegan)
• 400ml tin coconut milk
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 sweet potato, cubed
• 1 red pepper, sliced
• 150g green beans, trimmed
• 200g spinach
• Handful of basil or coriander
• Lime wedges, to serve

Method

1. Heat the oil and fry the curry paste for a minute until fragrant.
2. Pour in the coconut milk, soy sauce and sugar and bring to a simmer.
3. Add the sweet potato and cook for 10 minutes, then add the pepper and green beans and cook for a further 8 minutes until tender.
4. Stir through the spinach until wilted.
5. Finish with herbs and serve with rice and lime.