This fragrant vegan Thai vegetable red curry is easy to make but really delivers on flavour. It is a versatile recipe that can be adapted if required, allowing you to use up any veggies from the fridge along with chickpeas, tofu or vegan Quorn pieces to suit your taste. It uses Flora Freedom, the new dairy free spread from Flora that is 'powered by plants' making it better for you and for the environment.
25 g Flora Freedom
1 tablespoon vegetable oil
1 red onion, peeled and cut into thin wedges
2 garlic cloves, crushed
1 red chilli, deseeded and thinly sliced
3 tablespoons Thai red curry paste (be sure to use a vegan one)
410 g coconut milk
500 g sweet potatoes, peeled and cut into chunks
220 g green beans, trimmed and halved
400 g tinned chickpeas, drained
1 lime, juiced
1 pack basil (for garnish)
Heat Flora and oil in a large frying pan and fry the onion for about 5 minutes until soft.
Add crushed garlic and half the chilli and cook for 2-3 minutes.
Stir in the Thai red curry paste, coconut milk and 250ml water and bring to the boil.
Add sweet potatoes, reduce heat to a simmer and cook uncovered for 10 minutes.
Add green beans and chickpeas and cook for a further 5-10 minutes until the sweet potatoes and beans are just tender.
Stir through the lime juice and garnish the curry with remaining sliced chilli and basil leaves.
Serve with rice.
Find more recipes for vegan, vegetarian and dairy-free dishes at flora.com