Here’s a non-meat, gluten-free version of the classic Thai curry, courtesy of Waitrose. Try serving with noodles instead of rice. It works well with the green curry paste too.
Preparation time: 10min
Cooking time: 20min
- Heat the oil in a large deep-sided frying pan and fry the aubergine, onion, butternut and sweet potato for 5min. Add the curry paste and cook for 1min. Stir in the coconut milk, cover and simmer for 10min.
- Stir in the mangetout, fish sauce and cashews, cover and cook for 5min more or until the vegetables are tender. Stir in the coriander.
- Heat the rice according to pack instructions. Serve the curry with the rice and Thai crackers on the side.