A surprising Thai curry full of bold flavours and vegetables for a satisfying hearty meal.
Prep time: 30 minutes
Servings: 3
Ingredients
1 white onion (chopped)
2 garlic cloves (minced)
100 grams of frozen peas
250 grams of potatoes (cubed)
250 grams of butternut squash (cubed)
1 carrot (chopped)
2 tbsp of peanut butter
2 tbsp of Massaman curry paste
2 tbsp of soy sauce
200 ml of vegetable stock
1 can of coconut milk
juice of 1/2 lime
2 portions of cooked rice
cilantro to garnish
Instructions
Sauté the onion and garlic in some oil, on medium heat in a medium cooking pot, until translucent. Add in the Massaman curry paste and sauté for another minute.
Add in the pumpkin, potato and carrot and sauté for 3 more minutes.
Add the vegetable stock, coconut milk, peanut butter and soy sauce and bring to a soft boil. Let it simmer on low heat until the veggies are almost tender.
Add in the frozen peas and cook the whole curry until all veggies are tender and the peas are cooked through.
Finish off the curry with some lime juice and cilantro and serve with rice.
How to store? Store in a sealed container in the fridge for up to 4 days.
