Root veg Thai red curry recipe
Give your Christmas veg a spicy twist with this fragrant Thai red curry. This easy one-pot is a great vegan and gluten-free option for your Boxing Day celebrations.
See method- Serves 6
- 25 mins to prepare and 35 mins to cook
- 237 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 tbsp vegetable oil
- 2 red onions, thinly sliced
- 2 large garlic cloves, peeled and finely crushed
- 10cm piece ginger, peeled; half finely grated and half cut into matchsticks
- 30g coriander, leaves and stalks finely chopped
- 200g Thai red curry paste
- 400g tin light coconut milk
- 3 sweet potatoes, peeled and cut into 3cm chunks
- 1 swede, peeled and cut into 3cm chunks
- 2 parsnips, peeled and cut into 2cm chunks
- 2 limes, 1 zested and juiced, 1 cut into wedges to serve
- 1 red chilli, finely sliced
- basmati rice, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 990kJ 237.0kcal
- Fat
- 8g
- Saturates
- 4g
- Sugars
- 14g
- Salt
- 0.6g
of the Reference intake
Carbohydrate 34.5gProtein 3.7gFibre 7.9g
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- Heat the oil in a large saucepan over a medium heat. Add the onions, garlic, grated ginger and coriander stalks and fry for 5 mins, stirring occasionally. Add the curry paste, cook for 1 min, then mix in the coconut milk, sweet potatoes, swede, parsnips and 300ml water. Cover, bring to the boil, then simmer for 35-40 mins, stirring occasionally, until the vegetables are tender.
- Remove from the heat and add the zest and juice of 1 lime, the coriander and chilli slices, saving a little of each to garnish.
- Spoon into bowls and serve with basmati rice topped with coriander and chilli, with lime wedges.
- See more Vegan Christmas recipes
