VEGETABLE RED THAI CURRY - VEGAN

Preparation time 15 minutes, cooking time 20 minutes - SERVES 4 PEOPLE

 

1 pouch of Curry Love Red Thai Curry Sauce
1 Tbsp coconut oil
1/3 cup of water
1 cup of pumpkin cubes
1 cup of Zucchini cubes
1 cup of oyster mushrooms, separated
1 cup of baby corncobs or, alternatively 1 cup of corn kernels
1 cup of tomatoes, quartered
 

Optional: 1 tsp Fish sauce OR 1 tsp light soy sauce, fresh spicy chili sliced

Garnish: basil leaves

  1. Heat the oil in a skillet or pot. Add the pumpkin and sauté for a few minutes until the pumpkin starts to brown a little. 
  2. Add 1/3 cup of water and cook the pumpkin as the water evaporates.
  3. Once the water is nearly evaporated and the pumpkin starts to sear again, add all other ingredients, except for the tomatoes.
  4. Simmer the vegetables for about 10 minutes, and then add the tomatoes.
  5. Simmer for 2 more minutes until the tomatoes are heated through.
  6. Garnish with basil and serve with rice noodles.