4 heaped tablespoons Vegan Thai Red Curry Paste
Splash vegetable oil
400ml tin coconut milk
100ml vegetable stock
125g peeled and cubed sweet potatoes
125g peeled and cubed pumpkin
1 bunch spring onions, finely chopped
125g French beans
125g courgette, cut into chunks
Fresh coriander leaves
Spring onion greens, thinly sliced
1 red chilli, thinly sliced
RAW Flax Pumpkin Crackers
1. Warm the vegetable oil in a pan and add in the curry paste . Cook on a low heat until it becomes fragrant. Turn up the heat to high, add the coconut milk and stock and bring to the boil. Simmer for 3 minutes.
2. Add the sweet potatoes, pumpkin and spring onions and simmer for 5 minutes. Add the French beans and courgette and simmer for a further 20 minutes, or until the vegetables are just tender.
3. Garnish the curry with the chilli, spring onions and coriander leaves and serve it with the rice and Flax Pumpkin Crackers. Enjoy!