This vegan Thai red curry is warming, sweet, spicy and creamy. Perfect for quick and easy mid-week meals that are packed with nutrition and flavour.Serve with your choice of rice, flatbreads or even a few home-made chips/fries or wedges.
Course Dinner, Lunch, Main Course
Prep Time 15mins
Cook Time 40mins
Total Time 55mins
Skillet pan/ deep fry pan/Dutch oven
To Sauté veggies:
250mlvegetable stock(1 cup)
150gramscarrot2 small-medium, diced
330gramssweet potatoes2-3 medium, chopped into bitesize chunks.
170gramsonion1 medium, diced
320gramsbroccoliChopped into florets and maybe half each floret through the stalk as well if large.