Vegan Thai curry

Vegan Thai curry

  • Rating: 5 out of 5.15 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 3

An easy vegan version of a Thai noodle curry, packed with vegetables, coconut milk, chilli and spices to make a flavoursome, warming family meal

  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal951
fat49g
saturates35g
carbs91g
sugars21g
fibre21g
protein25g
salt3g
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Ingredients

For the curry

To serve

  • 1 lime and finely chopped red chilli

Method

  • STEP 1

    Heat oven to 200C/180C fan/ gas 6. To make the curry, toss the aubergines and red pepper in a roasting tin with 1 tbsp coconut oil, and roast for 20-25 mins until they are softened.

  • STEP 2

    Meanwhile, make the paste. Put all the ingredients in a food processor and blend until smooth.

  • STEP 3

    Heat the sesame oil and remaining coconut oil in a frying pan or wok. Add the paste and fry for 1-2 mins, then stir in the green beans and fry for another 1-2 mins.

  • STEP 4

    Add the vegetable stock, mixing well, followed by the roasted vegetables and the solid coconut cream from the top of the can of coconut milk. Give it all a good stir, bring to the boil, then allow it to simmer for 4-5 mins.

  • STEP 5

    Meanwhile, cook the buckwheat noodles following pack instructions.

  • STEP 6

    Add the cashews and desiccated coconut to the curry. Divide the drained noodles between three bowls, top with the curry, squeeze over some lime juice and garnish with red chilli.

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    Rating: 5 out of 5.15 ratings
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