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)

www.gardenandhome.co.za

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!

View full recipe on www.gardenandhome.co.za

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gardenandhome.co.za.

Share this recipe:

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)