WATCH: Simple vegan Thai curry
- 2 Tbs olive oil
- 1 onion – thinly sliced
- 4 cloves garlic – minced
- 1 Tbs fresh grated ginger
- 1 sachet Thai curry paste
- 2 Tbs flour
- 500 g sweet potato – cut into small chunks
- 250 g baby corn
- 250 g thin-stemmed broccoli
- 180 g cauliflower florets
- 1 can coconut milk
- 250 ml vegetable stock
- salt and pepper to taste
- 1 pack fresh coriander
- 1/4 cup toasted coconut flakes for garnish
Heat a large pot or saucepan with a glug of olive oil to medium heat and sauté the onion until translucent and soft.
Add the garlic and stir for 1 minute. Add the ginger and the curry paste and stir for 3 – 5 minutes.
Turn down the heat if it looks like it’s catching on the bottom or burning. Next, add the sweet potato and the flour and stir to coat.
Season with salt and pepper to your taste. Next, add the coconut milk and half of the stock and allow to simmer for 20 minutes.
Add the broccoli and cauliflower and leave to simmer for a further 10 minutes. Pour in the rest of the stock if it looks too ‘dry’.
Serve with cooked Basmati or Jasmine rice and top with a handful of coriander leaves and coconut flakes. Enjoy while still warm.
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