Vegan Thai Red Curry
210 per serving (4 servings)
- 460g (drained weight) black beans
- 200g tenderstem broccoli
- 100g sugar snaps
- 1 onion, diced
- 1 red pepper
- 1 tsp coconut oil
- 1 jar Thai red curry paste (vegan)
- 1 Chocolate Trinidad Scorpion Chili (use gloves to chop)
- 400ml (1 can) coconut milk
1 Heat the coconut oil in a wok. Add the diced onions along with the finely diced chili and fry for approx. 5 minutes until golden brown.
2 Chop the broccoli up into small bits and add to pan along with the sugar snaps. Fry for a approx. 5 minutes
3 Drain the beans and add to the pan and fry for 5 minutes. If the beans start sticking, add a tiny bit of water and scrape the burnt bits off with a wooden spatula. It all adds to the overall flavour.
4 Now mix in the paste, the coconut milk and the diced pepper. Once mixed in every, cover and leave to simmer on a low / medium heat for 5 minutes. Season to taste.