Meal Type: Dinner, Lunch
Diet Type: Dairy free, Gluten free, Grain free, Low FODMAP, Vegan, Vegetarian
Cooking Time: Under 1 hour
Diet Type: Dairy free, Gluten free, Grain free, Low FODMAP, Vegan, Vegetarian
Cooking Time: Under 1 hour
Prep:Â 20 mins
Cook:Â 30 mins
Yields:Â 2 servings
This easy vegan curry by Charlotte Miller from Food & Joy will transport you back to Thailand in a heartbeat.
Imperial
Metric
Ingredients
Red curry paste
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25g ginger, peeled
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1 whole long red chilli
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1/2 lemongrass stalk
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10g galangal, peeled
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1/2 bunch coriander root
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2 tbs cumin powder
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2 tbs coriander powder
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3 kaffir lime leaves
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1/4 cup peanut or vegetable oil
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500g pumpkin (kent), peeled and chopped
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1 large eggplant, chopped into 3cm dice
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1/4 bunch kale
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200ml coconut milk
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1/2 lime or lemon
