Thai curry is a great vegan dish to make that’s filling, delicious, and super healthy!
Ingredients:
- 1 medium-sized sweet potato
- 1/2 medium bell pepper
- 1 medium carrot
- 1/2 cup of frozen peas, thawed
- 1-2 tablespoons of olive oil
- Salt to taste
- 2-3 tablespoons of curry paste
- 1 can of coconut
- 1/2 cup of vegetable broth
Instructions:
- First, cut the sweet potato into small dice.
- Heat up a pot over medium to medium-high heat and add in 1 tablespoon of olive oil.
- Put the sweet potatoes in there, season them with a bit of salt, and start to cook them while you prepare the other vegetables.
- Peel and chop the carrots into rounds or half-moons, whatever you prefer, and add them into the pot with the sweet potatoes and a little more oil if necessary. Season them with salt as well.
- Chop up the bell pepper into long strips and then cut them in half. Leave them to the side for later.
- Once the sweet potatoes and carrot have softened a bit, about 10-15 minutes, add in the red peppers and the curry paste. If you don’t want spice, add less.
- Cook the curry paste for 1-2 minutes, then pour in the coconut milk and broth.
- Simmer on low until all the veggies are soft, and then add in the peas and cook for 5 minutes more.
- Serve with rice and enjoy!
