Vegan / Serves 2-4
• 150g carrots chopped
• 300g chestnut mushrooms sliced
• 100g runner beans chopped
• 100g asparagus chopped
• 1/2 a red onion chopped
• 1 red pepper quartered
• 2 cloves of garlic chopped
• 90g thai curry paste
• 200ml coconut milk
• 1 cup of basmati and wild rice
1 Drizzle some oil in a pan, add the onions and garlic and sauté until golden, next add all the vegetables and mix until coated.
2 Add the curry paste, along with the coconut milk and combine the vegetables, add a splash of water and cook on a low heat until vegetables are tender and curry base is slightly thick. If you prefer a thinner consistency curry add more water.
3 To cook the rice wash and drain, add the rice to a pan along with one and a half cups of water and boil and simmer for about 20 minutes until cooked/tender.
4 Serve Thai curry with rice and garnish with some nuts. This curry keeps well and can even be stored in the freezer for later use.