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Screen Shot 2021-10-03 at 16.41.50

Thai vegetable red curry

A perfect winter warmer, bursting with flavour.

Screen Shot 2021-10-03 at 16.41.50

Ingredients

25g Flora 100% natural ingredients margarine

1 tbsp 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

410 g coconut milk

500 g sweet potatoes, peeled and cut into chunks

220 g green beans, trimmed and helved

400 g tinned chickpeas, drained

1 lime, juiced

1 pack basil

Thai Jasmine rice or basmati rice, to serve

Instructions

1

Heat Flora margarine and oil in a large frying pan and fry the onion for about 5 minutes until soft.

2

Add crushed garlic and half the chilli and cook for 2-3 minutes.

3

Stir in the Thai red curry paste, coconut milk and 250 ml water and bring to the boil.

4

Add sweet potatoes, reduce heat to a simmer and cook uncovered for 10 minutes.

5

Add green beans and chickpeas and cook for a further 5-10 minutes until the sweet potatoes and beans are just tender.

6

Stir through the lime juice.

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Jewish Vegetarian Society
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