Vegan Sweet Potato Thai Curry
Main Meals | Family Food | Low Carb
| CARBS | KCALS | TIME | SERVES | VEG SERVINGS |
|---|---|---|---|---|
| 21g | 419 | 20 mins | 4 | 2 |
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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