Vegan Thai Sweet Potato, Cauliflower and Wild Garlic Curry
vegan thai sweet potato, cauliflower and wild garlic curry
Servings: 4 people
Ingredients
- 1 medium sweet potato peeled and cubed
- 1 small cauliflower broken into florets
- small bunch fresh wild garlic about 20-25 leaves
- 1 small red pepper chopped
- 10-12 medium kale leaves chopped into smaller pieces
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 thumb sized fresh ginger pealed and minced
- 2 tbsp Thai red curry paste
- 1/3 tsp chilli flakes
- 1 handful fresh Thai basil chopped
- 1 400ml can coconut milk
- 1 400ml can chopped tomatoes
- 2 tbsp olive oil
Instructions
- Heat the olive oil in a large wok pan or a casserole pan. Add the onions and the ginger and simmer for 5 minutes. Add the Thai red curry past and mix it in. Add the Sweet potato, the cauliflower, the peppers and the kale stalks.Fry for 3-4 minutes before adding the chopped tomato, the chilli and the Thai basil. (This can also be dried, use about a teaspoon and a half in that case.) Cook for 5 minutes and add the coconut milk and the kale leaf pieces.
- Just when the vegetables are cooked add the wild garlic leaves, mix them in and turn off the heat.
- Serve immediately with wholegrain rice.
