25g Flora Freedom (or similar)
1 tablespoon 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
410g coconut milk
500g sweet potatoes, peeled and cut into chunks
220g green beans, trimmed and halved
400g tinned chickpeas, drained
1 lime, juiced
1 pack basil
Thai Jasmine rice or Basmati rice, to serve
This vegan Thai vegetable red curry recipe is minimal effort for maximum flavour.
Who doesn’t love a fragrant Thai curry? This plant-based version is one of those extremely flexible dishes. You can either stick to the recipe or make it go a bit further by using any vegetables you have.
Servings: Makes 4
Prep time: 5 minutes
Cooking time: 30 minutes
If you enjoyed this dish, explore our other vegan curry recipes.
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