Thai Red Curry with Vegetables

I'm obsessed with Thai food. This recipe is perfect for winter nights and those who like their food flavoursome and healthy. It is spicy, fragrant, delicious and vegan! (Obviously)

(Serves 4)

Ingredients 

• 700ml of coconut milk
• 3 tbsp of red curry paste*
• 2 small cauliflower bunches, chopped
• 1 broccoli bunch, chopped
• 2 medium sweet potatoes, peeled and diced
• 8-10 baby sweet corn
• 3 - 4 medium sized carrots, skins removed and chopped
• 2 - 3 sprigs of thyme
• Himalayan salt to season. (Sea salt will work fine as well)

*Make sure to check that the brand you are using is vegan as they can often contain fish.

1. In a pan, boil the sweet potatoes for about 20 minutes or until soft.
2. Meanwhile, boil the broccoli and cauliflower florets, carrots and baby sweetcorn for roughly 5 minutes or until soft.
3. Drain the water from the sweet potatoes and the other vegetables and set aside.
4. In a large pan, add in the red curry paste and cook on a medium heat. Add all of the vegetables and sweat for 2 minutes.
5. Pour in the coconut milk and stir.
6. Add in the sprigs of thyme and season with Himalayan salt.
7. Leave for 5 minutes or until the curry starts to boil.
8. Serve with Thai Jasmine Rice. Enjoy!