Steph's Autumn Thai Curry

Not for the faint hearted, I'm currently sat here eating a scrummy big bowl of it and my nose is running haha though as spicy as it is, it's bloody lovely, flavoursome and perfect for heating you up on these cooler evenings.

One of my favourite aspects of this dish, is that it is vegan. However you can easily chuck some chicken in it too for a non vegan version or instead add some Quorn pieces for your protein fix. This recipe serves 4 and they're good sized portions, with each portion containing 2 of your recommended 5 a day fruit and vegetable intake, I  suggest serving it with a thai style rice and broccoli or green beans.

INGREDIENTS 
3 Fist sized sweet potatoes
1 Butternut squash
1 Sweet red pepper
1 Sweet green pepper
1 Red onion
1 Red chilli deseeded and diced
1 Can reduced fat coconut milk
2 Tablespoons of coconut oil
1 Heaped table spoon of red Thai curry paste
1 Tsp ground garlic
1 Tsp sea salt


METHOD
1) cube your sweet potatoes (peel them if you prefer) and cube your butternut squash, place in a large 30 x 25 glass Pyrex roasting dish with 1 tablespoon of coconut oil and sprinkle of the garlic and sea salt. Roast for 20 minutes at 180 degree Celsius making sure you give it all a good stir halfway through to distribute the oil and seasoning thoroughly, It will smell divine at this point.

TIP: I do not skin my butternut squash before putting it in the oven as its quite rubbery and hard to do, so instead do it once it's been par roasted and softer therefor muuuuuuch easier to skin.

2) Whilst they are in the oven roasting, chop your peppers, onion, and chilli and place in a large stock pan with 1 tablespoon of coconut oil and cook on medium heat until softened slightly then turn off the heat.

3) Remove Tray from oven and de skin the butternut squash, once done add the squash and potatoes to the stock pan also. Add the coconut milk and red Thai curry paste. Bring to the boil and cook for roughly 10 minutes, constantly stir the mixture until it thickens and some of the coconut milk is boiled out. Voila. Steph's Autumn Thai Curry. 


I buy Aldi microwavable rice and the lemongrass and chilli rice goes perfectly with this meal and literally only takes 2 minutes to cook and a bag serves two, so I highly recommend you buy some to have with this dish. As always nutritional info is listed below and is just for the curry not the rice.

Recipe serves 4
Nutritional info per serving

Calories  237
Carbs 36.7g
Fat  8g
Protein  3.2g