Vegan Thai Curry

This are the ingredients I used (ingredients vary depending on what I have in the fridge)

Ingredients

2 cloves garlic

Tablespoon of ginger

1 onion

Thai red curry paste

Half a chilli red pepper

Asparagus

Sweet potato

1 carrot

Broccoli

1 can of coconut milk

Half a bell pepper each (red/green/ OR yellow) – use all if needed

Method

1. Heat a tablespoon of olive oil in a pan and add onions, ginger, chilli and garlic to saute for about 7 min
2. Add Bell peppers onto pan to cook for 7 min
3. Add a tablespoon of curry paste to the pan until fragrant (about 2-3min)
4. Fry ‘hard’ vegetables first as they take longer to cook. In my case I fried carrots and asparagus first
5. Stir in coconut milk and the rest of the vegetables and allow sauce to simmer for 15 min on a low heat
6. Add a pinch of sugar if needed to sauce after tasting (I find that adding sweet potato and or Butternut makes this dish sweet enough).