Red vegetable curry - new image

Red vegetable curry

A non-meat version of the classic Thai curry. Try serving with noodles instead of rice. Works well with the green curry paste too.

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Gluten free
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Ingredients

  • 1 tbsp oil
  • 1 essential Waitrose Aubergine, diced
  • 1 onion, chopped
  • 1 350g pack Waitrose Diced Butternut & Sweet Potato
  • 2 tbsp Red Thai Curry Paste
  • 1 x 400ml can coconut milk
  • 1 x 200g pack Waitrose Trimmed Mange Tout Peas, roughly sliced at an angle
  • 1 tbsp Thai Taste Fish Sauce
  • 50g cashew nuts, roughly chopped
  • ½ x 28g pack Cooks' Ingredients Coriander, roughly chopped

To serve

  • 2 x 350g tubs Waitrose Asian Thai Sticky Rice
  • 1 x 60g pack Sharwood's Thai Crackers

Method

  1. Heat the oil in a large deep-sided frying pan and fry the aubergine, onion and butternut & sweet potato for 5 minutes. Add the curry paste and cook for 1 minute. Stir in the coconut milk, cover and simmer for 10 minutes.

  2. Stir in the mange tout, fish sauce and cashews, cover and cook for 5 minutes more or until the vegetables are tender. Stir in the coriander.

  3. Heat the rice according to the pack instructions. Serve the curry with the rice and Thai crackers on the side.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,897kJ/ 692kcals

Fat

30g

Saturated Fat

18g

Carbohydrates

86g

Sugars

15g

Fibre

1g

Protein

14g

Salt

1.9g

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