Quick Thai Yellow Curry with Carrot

Name: Quick Thai Yellow Curry with Carrot
Ingredients: 2 tbsp vegetable or sunflower oil; 2 large shallots, finely chopped; 4 cloves garlic, crushed; 600g/1lb 5oz carrots, thinly sliced; 400g/14oz mushrooms, sliced; 1 red pepper, chopped into small medium-sized pieces; 150ml/5fl oz vegetable stock; 1 tbsp peanut butter; 4 tbsp shop-bought vegan yellow curry paste (some brands contain fish sauce but Thai Taste and some supermarket ranges are vegan); 8 kaffir lime leaves; ½ tin coconut milk; Lime to finish

www.veganrecipeclub.org.uk

A creamy and flavoursome curry. Not all Thai curry pastes are vegan - some contain fish sauce or shrimp paste - so read the labels. The pictured brands

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Ingredients

2 tbsp vegetable or sunflower oil
2 large shallots, finely chopped
4 cloves garlic, crushed
600g/1lb 5oz carrots, thinly sliced
400g/14oz mushrooms, sliced
1 red pepper, chopped into small medium-sized pieces
150ml/5fl oz vegetable stock
1 tbsp peanut butter
4 tbsp shop-bought vegan yellow curry paste (some brands contain fish sauce but Thai Taste and some supermarket ranges are vegan)
8 kaffir lime leaves
½ tin coconut milk
Lime to finish