Vegan Sweet Potato Thai Curry

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!