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Pink Vegan Curry

Thai curries are quicker to make and sweeter than there Indian cousins.

This recipes cheats by using a jar but if you enjoy making your own Curry Paste make it in bulk then freeze portions in ice cube trays to use in the future.

Pink Vegan CurryTotal time: 25 mins
    Ingredients
  • 1 small sweet potato
  • 1 small red beet
  • 1 spring onion
  • 1 tbsp. Thai red Curry paste
  • ½ cup vegetable stock
  • 1 cup coconut cream
  • ½ tbsp. cooking oil
    Directions
  1. Slice the spring onion finely, and separate the green from the white.
  2. Cut the beet and sweet potato into bite size pieces.
  3. Heat the oil in a pan until it starts to ripple then fry the white pieces of spring onion with the curry paste for twenty seconds.
  4. Add the chopped vegetables to the pan and pour the stock in.
  5. Bring the stock to the boil then turn the heat down to a simmer.
  6. Cover the pan and simmer for fifteen to twenty minute or until the vegetables are tender.
  7. Stir the coconut cream into the curry and heat it until it is steaming.
  8. Serve with rice or flat bread (see last weeks recipe) topped with a sprinkle of the green onion slices. For more recipes like this download my Single Serve book.


This post first appeared on Single Serve-Cooking For One, please read the originial post: here

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Pink Vegan Curry

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