Plant-Based Thai Red Curry

Ingredients:

• 3 sweet potatoes
• 1 aubergine
• 1 courgette
• Rice to serve
• 1/2 of a 400ml tin of coconut milk
• 1 tin of chickpeas
• Thai red curry paste*
• 100ml boiling water
• Handful of spinach
• Olive oil for cooking
• Pinch of salt & pepper for seasoning

*I used the 50g Red Dragon red curry paste pot

Method:

1. Preheat the oven to 180 degrees
2. Peel & chop the sweet potato into cubes
3. Rinse & chop the aubergine into chunks
4. Place both the sweet potato & aubergine into a roasting tray, drizzle with olive oil and season with salt & pepper
5. Allow to roast for around 40 minutes
6. After 20 minutes, chop the courgette and add to the roasting tray
7. Place rice in a large saucepan, cover with water and bring to the boil
8. Allow to simmer for 15-20 minutes, stirring often
9. When the roasted veg are done, add a little olive oil to a pan on a medium heat
10. Add the vegetables and cook for 2-3 minutes before adding the curry paste & boiling water. Mix well with a wooden spoon
11. Stir in the coconut milk and drained chickpeas
12. Toss in the spinach and cook for 5 minutes
13. Drain the rice, plate up and top with the curry!