Serves 4
70 min
Root Vegetable Thai Curry
Recipe GLPRfd0b493b6288fc
A vibrant and aromatic Thai curry featuring tender root vegetables simmered in a rich coconut broth. This plant-based main course combines the warm spices of Thai curry paste with carrots, swede, and turnips, served over fluffy rice for a satisfying, wholesome meal.
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Ingredients
1 tablespoon olive oil
50g Thai curry paste (green or red)
750g mixed root vegetables (carrot, swede, turnip), peeled and chopped
160ml coconut cream
750ml vegetable stock
200g rice
Salt and black pepper to taste
Directions
Heat a large covered saucepan over medium heat. Add the olive oil and curry paste, stirring constantly for 2 minutes until the spices become fragrant and release their aromas.
Add the prepared root vegetables and stir well to coat them evenly with the curry paste. Pour in a splash of water to help soften the vegetables and prevent sticking. Cover the pan and cook for 10 minutes, stirring every couple of minutes to ensure even cooking. Add more water as needed to prevent the vegetables from sticking to the bottom.
In a separate bowl or jug, combine the coconut cream and vegetable stock, stirring until the coconut is fully dissolved and well combined.
After the vegetables have cooked for 10 minutes, pour the coconut and stock mixture over them. Bring to a simmer without a lid and cook for 30 minutes until the vegetables are very soft and beginning to break apart, and the sauce has thickened. If you prefer a thicker sauce, increase the heat and allow it to bubble gently for an additional 10 minutes. Season with salt and black pepper to taste.
While the curry simmers, cook the rice in a separate saucepan according to package directions. Spoon the finished curry over the warm rice and serve immediately.
