Root Vegetable Thai Curry

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

Vegetarian Healthy Root Vegetables Curry Budget-Friendly

Estimated Nutrition

Calories

422.6

kcal / serving

1690.4 kcal total

Carbs

58.7g

per serving

234.6 g total

Fat

18.2g

per serving

72.8 g total

Protein

6.1g

per serving

24.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Thai Curry Paste

Green or red

Dairy

160

Coconut Cream

Or 75g creamed coconut broken into pieces

GrainsCereals

200

Rice

Liquids

750

Vegetable Stock

Made from stock cube

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

To taste

OilsFats

tbsp

Olive Oil

Vegetables

750

Mixed Root Vegetables

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

Method

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.