Quick & Easy Vegan Red Thai Curry

Packed with colourful veggies and super easy to whip together, this is the perfect recipe for a meat free meal.

Serves: 4-6

Prep & cook time: 40 mins

Ingredients 1 tbsp olive oil

2 garlic cloves, chopped 1 large brown onion, diced

1/2 cup red thai curry paste (I use Five Tastes Thai Red Curry Paste) 1 red capsicum, sliced

1 green capsicum, sliced

1 yellow capsicum, sliced

1 medium sweet potato, peeled and cut into cubes

4 carrots, sliced

400mL coconut milk

250g fresh kale, chopped 1-2 cups rice fresh coriander to serve

Directions 1. Steam the sweet potato and carrot for 20 mins in a steam pan or microwave

2. When the potatoes and carrot have 10 mins to go add the capsicum into the steamer or microwavable bowl and steam for the remaining 10 mins, heat olive oil in a large pan or wok, add the garlic and onion. Saute until translucent.

3. Add the curry paste and stir to combine the sauce.

4. Add steamed vegetables then coconut milk, stir to combine and allow to simmer on a low heat for 15 minutes

5. Meanwhile cook the rice according to instructions.

6. Add fresh kale to the curry and stir to combine.

7. Serve with rice and fresh coriander.