Ingredients

• Ingredients 25g Flora Freedom (or similar) 1 tablespoon vegetable oil 1 red onion, peeled and cut into thin wedges 2 garlic cloves, crushed 1 red chilli, deseeded and thinly sliced 3 tablespoons Thai red curry paste 410g coconut milk 500g sweet potatoes, peeled and cut into chunks 220g green beans, trimmed and halved 400g tinned chickpeas, drained 1 lime, juiced 1 pack basil Thai Jasmine rice or Basmati rice, to serve

Preparation

• Method Heat Flora and oil in a large frying pan and fry the onion for about 5 minutes until soft. Add crushed garlic and half the chilli and cook for 2-3 minutes. Stir in the Thai red curry paste, coconut milk and 250ml water and bring to the boil. Add sweet potatoes, reduce heat to a simmer and cook uncovered for 10 minutes. Add green beans and chickpeas and cook for a further 5-10 minutes until the sweet potatoes and beans are just tender. Stir through the lime juice and garnish the curry with remaining sliced chilli and basil leaves. Serve with rice. Like this recipe? Sign up to Veganuary today to get recipes like this delivered directly to your inbox.