COOKS IN: 53 MINUTES
DIFFICULTY: NOT TOO TRICKY
1 sweet potato , (300g)
1 aubergine , (250g)
2 mixed-colour peppers
½ a bunch of fresh coriander , (15g)
30 g sun-dried tomatoes
2 tablespoons Thai curry paste , (choose your favourite)
½ x 400 g tin of light coconut milk
160 g mangetout
2 teaspoons soy or fish sauce
2 flatbreads , optional
1. Scrub 1 sweet potato (300g) and slice into rounds, about ½cm thick. Trim 1 aubergine (250g) and 2 mixed-colour peppers, then chop into 3cm chunks.
2. Char the vegetables in a large dry casserole pan over a high heat for 5 minutes – work in batches, removing to a plate as you go.
3. Peel and finely slice 2 onions, then place in the large casserole pan on a medium heat with a splash of olive oil and cook for 10 minutes, stirring regularly.
4. Finely chop the stalks from ½ a bunch of fresh coriander (15g), reserving the leaves for later, along with 30g of sun-dried tomatoes, then add to the pan.
5. Stir in 2 tablespoons of Thai curry paste (choose your favourite) and cook for a further 3 minutes, then pour in ½ x 400g tin of light coconut milk and 400ml of boiling kettle water, and mix well.
6. Add the charred veg back into the pan, pop the lid on, reduce the heat to low and cook gently for 10 minutes, throwing the mangetout in for the final 2 minutes.
7. Season with 2 teaspoons of soy or fish sauce, then finely chop and scatter over the coriander leaves.
8. Cut 1 lime into wedges for squeezing over, then serve up, with flatbreads on the side, if you like.
LOVE YOUR LEFTOVERS
Pour any leftover coconut milk into ice cube trays and freeze, then simply click into stews, soups and
sauces as and when needed. Genius!
If you want to keep this dish veggie, choose soy sauce instead of fish sauce.