Red Thai Curry

40 minutes

8

Introduction

Red Thai Curry

Steps

1. Heat oil over medium- high heat. Add onion and cook until translucent

2. And red pepper and potatoes. Cook for 2-3 minutes

3. Add veggie stock, coconut milk, tomatoes, curry paste, garlic and ginger and bring to a boil

4. Add in the cauliflower florets, reduce to medium-low and simmer so 10 minutes

5. Add in the carrots and cook another 5 minutes

6. Remove from heat and stir in the spinach until wilted

7. Add in the lime juice. Serve warm with basil leaves

How to make

Ingredients

- 3 tbsp oil

- 1 medium onion, sliced

- 1 medium red bell pepper, sliced

- 8 baby potatoes, sliced

- 1 cup veggie stock

- 1 can coconut milk

- 1 can diced tomatoes or 2-3 diced tomatoes

- 4 ounces red curry paste

- 4 cloves of garlic

- 2 tbsp ginger

- 1 small head of cauliflower, cut into florets

- 1 cup thinly sliced carrots

- Handful of spinach

- Juice of 1 lime