FRAGRANT VEGAN THAI CURRY | SA Garden and Home

Name: FRAGRANT VEGAN THAI CURRY | SA Garden and Home
Ingredients: 1–2 T oil (I use coconut oil to add more flavour, but you can use vegetable oil if you prefer.); 2 onions, peeled and finely chopped; 2 cloves garlic, minced; 2T grated fresh ginger or 1 t powdered ginger; 1T turmeric powder; 1 jar Pesto Princess Coriander & Chilli Pesto; 2 medium sweet potatoes, peeled and cubed; 1–2 fresh red chillies, chopped, to taste (optional); 440ml tin coconut cream; 400ml vegetable stock; ± 200g broccoli or sugar snap peas, washed and cut into small bite-size pieces; ½ cup chopped peanuts; large bunch fresh coriander; generous handful fresh baby spinach (±150g)

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This fragrant, spicy vegan Thai curry is one of the quickest and easiest dishes to make. It's so delicious, even meat eaters will love the vegan dish!

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Ingredients

1–2 T oil (I use coconut oil to add more flavour, but you can use vegetable oil if you prefer.)
2 onions, peeled and finely chopped
2 cloves garlic, minced
2T grated fresh ginger or 1 t powdered ginger
1T turmeric powder
1 jar Pesto Princess Coriander & Chilli Pesto
2 medium sweet potatoes, peeled and cubed
1–2 fresh red chillies, chopped, to taste (optional)
440ml tin coconut cream
400ml vegetable stock
± 200g broccoli or sugar snap peas, washed and cut into small bite-size pieces
½ cup chopped peanuts
large bunch fresh coriander
generous handful fresh baby spinach (±150g)