VEGAN thai red curry

RECIPE by @bosh.tv

Delicious vegan thai red curry!
Time: 60 mins
Serves 4-6

Ingredients:

• 2 tbsp coconut oil,
• 1 white onion (finely sliced)⁣⁣,
• 4 cloves garlic (finely sliced)⁣⁣,
• 2 inches ginger (grated)⁣⁣,
• 2 red chillies (finely sliced)⁣⁣,
• 2 red peppers (finely sliced)⁣⁣,
• 1 zucchini (courgette) (finely sliced)⁣⁣,
• 2 cups coconut cream (from cans of full fat coconut milk)⁣⁣,
• 1/2 cup red thai paste (always read the label),
• 1 cup baby sweetcorn (sliced)⁣⁣,
• 1 cup tenderstem broccoli⁣⁣,
• 1 cup mangetout⁣⁣,
• 1/2 tbsp coconut sugar⁣⁣,
• 1/2 tbsp salt⁣⁣,
• 1/2 pint coconut water (left over from the coconut milk cans)⁣⁣,
• 1 cup roasted butternut squash,
• 2 limes (juice)⁣⁣,
• 1 cup cilantro (coriander) leaves,

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Instructions:

1. Cut squash into 1 inch cubes & roast for 30 minutes at 200℃ (392℉).⁣⁣

2. Put the coconut oil in the pan & melt.⁣⁣

3. Add onion & soften (slightly).⁣⁣

4. Add garlic & ginger & cook for a minute.⁣⁣

5. Add chilli & pepper & cook for 2 minutes.⁣⁣

6. Add zucchini & cook for 2 minutes.⁣⁣

7. Stir in coconut cream so all the veg is covered.⁣⁣

8. Add red thai paste & mix in.⁣⁣

9. Add the sweetcorn, broccoli & mange tout & cook for 2 minutes.⁣⁣

10. Taste the the sauce & add sugar & salt if you think it needs it.⁣⁣

11. Add coconut water & stir in.⁣⁣

12. Add the roasted squash .⁣⁣

13. Squeeze in the lime.⁣⁣

14. Add the cilantro (coriander) & stir in.⁣⁣

15. Serve immediately over fluffy rice & garnish with toasted nuts & cilantro.