We’re delighted to introduce Mandy Applegate, our new recipe writer. Today she wants our readers to make a delicious vegan soup.
Transport yourself to Thailand with this amazingly authentic coconut curry. It’s very easy to make and so delicious. This can be eaten as a soup or by adding rice, you’ve got a full hearty meal.
Firstly, prepare your vegetables, you’ll need to peel and dice your sweet potato and carrots.
Then finely dice the onion and remove the stalk and seeds from the red pepper and then cut into fine strips.
Get your stock dissolved in water and on standby for when you need it.
Now heat the coconut oil over medium heat in a large pan (we used a wok)
Put in the carrot and sweet potato chunks and let them cook for approximately 8 -9 minutes making sure you give them an occasional stir
Now it’s time to put in the onion, red pepper, and mince in the garlic, cook this for 3 minutes.
Next, you’ll need to put in the remainder of your ingredients but not the frozen peas, give it a good stir, and bring to the boil. Reduce the heat, so it’s on a low simmer, and now is the time to add the peas and cook for around 12 minutes.
Serve in bowls, with or without rice, and get ready to enjoy this wonderful curry soup.
1 large sweet potato, 5 large carrots, 1 large red pepper, 230 g frozen peas, 4 cloves of garlic, 1 onion, 1 tablespoon sriracha 1½ tbsp coconut oil, 5 tbsp curry paste salt to taste, 400 mls, coconut milk, 1 ltr vegetable stock.
Prep time – 15 minutes, cooking time – 20 minutes, servings- 6, calories per serving – 266.
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