Thai Veggie Curry

Makes 6 portions, Total prep and cooking time 45 minutes

This is the perfect dish to whip up for a group. You don’t even need to strictly stick to this recipe - chuck in any veg you have. This is seriously easy and a really good option for batch-cooking, as it’s super easy to reheat the next day.

Image Source: https://myheartbeets.com/thai-red-vegetable-curry/
(The image is an example of how the final product could look, the linked recipe is different)

Ingredients:
Large brown onion
8 chestnut mushrooms
2 peppers (mixed colours)
2 large carrots/3 small carrots
Packet of green beans
Packet of tenderstem broccoli
2 cloves of garlic
2 tbsp thai red curry paste
Can of coconut milk
Can of coconut cream
Mild curry powder
One lime
Salt & pepper to taste

Method:
1. In a frying pan, sauté the onion and carrots for 5 minutes until soft. Add a small amount of water to quicken this process.
2. Once soft/once the water has evaporated off, add the mushrooms and garlic. Fry for another 5 minutes before adding sliced peppers. Fry for a further 10 minutes.
3. Steam the beans and broccoli separately then add to the pan. Add 2 tbsp of curry paste, the can of coconut milk, 1 tbsp curry powder, the juice of the lime and a big pinch of salt and pepper. Simmer for a further 5-10 minutes.
4. Add the can of coconut cream to thicken the curry. Serve with rice, naan bread or quinoa.