Winter warming Thai Vegetable Curry

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.

Ingredients

20g fresh ginger, chopped
2 red chillies, chopped
2 sticks lemongrass, finely chopped
2 garlic cloves
2 shallots
Coconut oil
250g diced vegetables (a mixture of carrot, pumpkin/seasonal squashes, sweet potato)
400g can coconut milk
1 tsp. turmeric
Juice of 1 lime
Fresh coriander

A deliciously warming and healthy curry using seasonal veg.

Instructions

Sauté the ginger, chilli, lemongrass, garlic, turmeric and shallots in a little coconut oil. Add the vegetables and then slowly add the coconut milk and simmer for approximately 5 minutes. Season with rock salt, lime juice and coriander.

Serve on brown or wild rice with steamed seasonal greens, such as kale or cavolo nero.

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