Thai Vegetable Curry

This curry can be made with almond milk, or coconut milk (make sure it's the tinned kind) if you want a creamier texture.

You can also mix the veg up as well, adding carrot, courgette, babycorn, and taking out any veg you don't like - I'm looking at you weird mushroom haters ;)

This will serve four people, and I'd recommend using a large pot for cooking to avoid overflow.

Cooking time is 25 minutes so it's pretty quick too.

Ingredients:

1 tbsp vegetable oil

1 small onion, chopped

4 garlic cloves, diced small

1 tbsp ground ginger

3 tbsp curry powder

1 tbsp chilli or cayenne powder

1/8 tsp black pepper

1/8 tsp salt

1/2 cup courgette, diced

1/2 cup broccoli florets

1/2 cup bell pepper, any colour, diced

1/2 cup mushrooms, diced 

1/3 cup mangetout, sliced

1/4 cup fresh tomato, diced

handful of cashew halves (optional but yummy)

250ml vegetable stock

800ml almond milk or canned coconut milk

Heat oil in large pan and cook onion, garlic and ginger, mushroom, pepper and courgette until softened, about 5 minutes.

Add curry powder, chilli or cayenne powder, veg stock, milk and salt and pepper. Bring to a simmer then turn heat down slightly and cook for 10-15 minutes stirring occassionally.

Add broccoli, tomatoes and mangetout and cook for a further 5 minutes.

Taste to check flavour (don't burn your tongue!) and add more spices if needed.

Take off heat and serve over sticky rice.

Will keep in fridge for 2 days, but give it a stir before re-heating as the milk will seperate.