Spicy Thai Red Veggie curry

A great recipe that can be prepared and put in the slow cooker so you’ve got a tasty and healthy dinner for when you get home!

Serves 4

Ingredients

• 3 large sweet potatoes, cut into chunks

• 400ml tin reduce fat coconut milk

• 400ml passata

• 2 carrots, cut into chunks

• 1 onion, chopped

• 2 tbsp light or dark soy sauce

• 2 tbsp honey

• 1 tbsp siracha

• 1 tsp chilli flakes (plus more if you like spicy)

• 4 tbsp Thai red curry past or 4 paste pots

• 1 tbsp tomato puree

• 3 garlic cloves

• Thumb sized piece of fresh ginger grated

• Juice of 1 lime

• Salt and pepper (to taste)

• Fresh coriander and lime zest, to garnish (optional)

• Handful of sugar snap peas (optional - or green beans would work well)

Method

1. Place all ingredients (except sugar snap peas, lime zest and fresh coriander) in slow cooker and cook on high for 2 to 3 hours, or low for 5 hours.

2. For the last hour (or less if cooking on high), add the sugar snap peas so they retain their crunch.

3. Top with fresh coriander and lime zest.

4. Serve with rice and flat breads.

5. Suitable for home freezing.

Recipe courtesy of Caroline Mackinson

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