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Vegan Sweet Potato Thai Curry

Main Meals | Family Food | Low Carb 

CARBSKCALSTIMESERVESVEG SERVINGS
21g41920 mins
42

MADE WITH RICED CAULIFLOWER

Rich in flavour and stacked with veggies, this vegan sweet potato curry is a tasty treat any day of the week.

Ingredients:

  • 1 pouch Fullgreen Riced Cauliflower
  • 1 pouch Fullgreen Riced Sweet Potato
  • 3 cups of coconut milk
  • 2 cloves of garlic
  • 2 heaped tsp red Thai curry paste
  • 150g broccoli florets
  • 100g cherry tomatoes
  • 100g sugar snap peas
  • Sesame seeds to garnish
  • Squeeze of fresh lemon juice
  • Heaped Tsp honey/agave syrup
  • 2 Tsp corn flour mixed with a little water
  • Coconut oil for cooking
  • 1 small red onion - diced
  • 1/2 courgette - sliced

Method:

  • Heat a little coconut oil in a frying pan over medium heat and add in the diced onion. Cook until softened and add in the crushed garlic.
  • Next, add the curry paste and a splash of milk and continue cooking. Stir in the courgette and ensure everything is coated in the paste mixture.
  • Pour in the rest of the coconut milk and add in the remaining veggies.
  • Reduce the heat to a simmer and cook until the veggies are vibrant in colour.
  • Stir through the sweetener of choice, Tamari sauce, lemon and then also the Riced Sweet Potato so that everything is well combined and smelling amazing.
  • Finally, mix in the cornflour mixture and allow the curry to thicken slightly. Serve with the original Riced Cauliflower and garnish with sesame seeds and fresh coriander to serve!

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