Root vegetable Thai curry

Fruit and vegetables

750g/1lb 10oz mixed root vegetables (such as carrot, swede, turnip), peeled and chopped

Tins, packets and jars

50g/1¾oz Thai curry paste (green or red)
200g/7oz rice

Cooking ingredients

1 tbsp olive oil
160ml/5½fl oz coconut cream (or 75g/2½oz creamed coconut, broken into pieces)
750ml/1¼ pint vegetable stock, made from stock cube
salt and black pepper

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