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
25g ginger, peeled
1 whole long red chilli
1/2 lemongrass stalk
10g galangal, peeled
1/2 bunch coriander root
2 tbs cumin powder
2 tbs coriander powder
3 kaffir lime leaves
1/4 cup peanut or vegetable oil
500g pumpkin (kent), peeled and chopped
1 large eggplant, chopped into 3cm dice
1/4 bunch kale
200ml coconut milk
1/2 lime or lemon