Thai Vegetable Red Curry | Vegan Thai Curry | Veganuary

Ingredients

• 25g Flora Freedom (or similar)
• 1 tablespoon vegetable oil
• 1 red onion, peeled and cut into thin wedges
• 2 garlic cloves, crushed
• 1 red chilli, deseeded and thinly sliced
• 3 tablespoons Thai red curry paste
• 410g coconut milk
• 500g sweet potatoes, peeled and cut into chunks
• 220g green beans, trimmed and helved
• 400g tinned chickpeas, drained
• 1 lime, juiced
• 1 pack basil
• Thai Jasmine rice or Basmati rice, to serve