Root Vegetable Thai Curry

A cheap, economical Thai curry featuring sweet root vegetables simmered in a spiced coconut sauce served over fluffy rice.

Cook Time

42 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

50
g

Thai Curry Paste

Green or red

Dairy

160
ml

Coconut Cream

Or 75g creamed coconut broken into pieces

GrainsCereals

200
g

Rice

Liquids

750
ml

Vegetable Stock

Made from stock cube

NutsSeeds

1
pinch

Salt

To taste

1
pinch

Black Pepper

To taste

OilsFats

1
tbsp

Olive Oil

Vegetables

750
g

Mixed Root Vegetables

Such as carrot, swede, and turnip; peeled and chopped

Steps

Heat oil and curry paste in a large non-stick saucepan over medium heat for two minutes.
Add vegetables and a splash of water, then cover and steam for 10 minutes while stirring.
Mix the coconut and stock in a jug until dissolved.
Pour the liquid over the vegetables and simmer uncovered for 30 minutes until thickened.
Cook the rice in a separate saucepan according to package instructions.
Season with salt and pepper and serve the curry over the rice.