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Vegan Thai red curry
Fruit and vegetables
125g/4½oz peeled and cubed
sweet potatoes
125g/4½oz peeled and cubed
pumpkin
1 bunch
spring onions
, finely chopped
125g/4½oz
French beans
125g/4½oz
courgette
, cut into chunks
4 red
bird's-eye chillies
5
shallots
2
garlic
cloves, crushed
2cm/½in piece fresh
ginger
, peeled
3 stalks
lemongrass
1 lime, finely grated
zest
only
fresh coriander
lime
wedges
1 red
chilli
, thinly sliced
Tins, packets and jars
400ml tin
coconut milk
basmati rice
, cooked
Cooking ingredients
100ml/3½fl oz
vegetable stock
10 black
peppercorns
2 tsp
cumin
seeds
2 tsp
coriander seeds
pinch ground
cinnamon
½ tsp
turmeric
splash
vegetable oil
splash
chilli oil
1 tbsp
sugar
salt
2 tbsp
vegetable oil
, for frying
Back to recipe
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