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Root veg Thai red curry recipe

Root veg Thai red curry recipe

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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
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

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)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    990kj
    237kcal     12%

  • Fat

    8g 11%

  • Saturates

    4g 19%

  • Sugars

    14g 16%

  • Salt

    0.6g 9%

of the reference intake
Carbohydrate 34.5g Protein 3.7g Fibre 7.9g

Method

  1. 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.
  2. 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.
  3. Spoon into bowls and serve with basmati rice topped with coriander and chilli, with lime wedges.

See more Vegan Christmas recipes

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