Fabulously flavourful this vegan curry is a budget-friendly meal that is super-quick and easy to make. Perfect now that the nights are cooler, it’s a great option for a mid-week meal.
How long will it take?
What’s the serving size?
What do I need?
4-centimetre piece of fresh ginger, finely sliced
550 g sweet potato, peeled and chopped into 2 centimetre pieces
400 mL coconut milk
4 tbsp Thai Green Curry Paste
½ tbsp coconut sugar
¼ tsp chilli flakes
Pinch of salt
150 g broccoli florets
1 tbsp lime juice
How do I make it?
Add 1 cup of water to a saucepan over medium heat. Bring to a simmer and add ginger and sweet potato. Cover with a lid and continue simmering for 10 minutes.
Meanwhile, add coconut milk, curry paste, coconut sugar, chilli flakes and salt to a bowl and whisk until smooth.
After simmering sweet potatoes for 10 minutes, add coconut milk mixture to the pan. Stir and bring back to a simmer. Add broccoli and cook, covered, for a further 5 – 7 minutes, or until the sweet potato is tender and the sauce has thickened slightly. Stir in lime juice and serve immediately.