Full of delicious nutrients, veggies and fresh herbs, I adore curries. They are my go-to weeknight dinner.
I rarely use curry pastes, opting to create my own, but in Thai curries they nearly always start with a paste. Here I used a really good quality shop-bought paste and added a few extras.
Feel free to add in any veggies you fancy and serve it with a big bowl of wholegrain rice or quinoa.
200g Massaman paste, I used Barts
750g baby potatoes halved
400g green beans halved
1 tbs ground nut oil
1 onion diced
Large thumb sized piece of ginger
3 garlic cloves
Finely chopped coriander stalks from a small bunch reserving leaves
3 kaffir lime leaves
1 star anise
2 tbs tamarind paste
1 mild red chilli finely diced
2 tins coconut milk
1 tin filled with water
1 tbs tamari sauce
Juice of 1 lime
1 tbs sweet chilli sauce or sugar
Lots freshly ground black pepper
1 cup roasted peanuts reserving half to serve
1 jalapeno chilli (optional)
1 mild red chilli
2 cups bean sprouts
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