Vegan Thai red curry recipe
 This easy vegan Thai curry is hot and spicy, but fragrant and soothing. Feel free to customise with seasonal vegetables. Each serving provides 280 kcal, 4.5g protein, 18g carbohydrate (of which 12g sugars), 20g fat (of which 15g saturates), 5.5g fibre and 0.2g salt. 400ml tin coconut milk100ml/3½fl oz vegetable stock125g/4½oz peeled and cubed sweet potatoes125g/4½oz peeled and cubed pumpkin1 bunch spring onions, finely chopped125g/4½oz French beans125g/4½oz courgette, cut into chunks 400ml tin coconut milk 100ml/3½fl oz vegetable stock 125g/4½oz peeled and cubed sweet potatoes 125g/4½oz peeled and cubed pumpkin 1 bunch spring onions, finely chopped 125g/4½oz French beans 125g/4½oz courgette, cut into chunks 10 black peppercorns2 tsp cumin seeds2 tsp coriander seeds4 red bird's-eye chillies5 shallots2 garlic cloves, crushed2cm/½in piece fresh ginger, peeled 3 stalks lemongrass1 lime, finely grated zest onlypinch ground cinnamon½ tsp turmericsplash vegetable oilsplash chilli oil1 tbsp sugarsalt2 tbsp vegetable oil, for frying 10 black peppercorns 2 tsp cumin seeds 2 tsp coriander seeds 4 red bird's-eye chillies 5 shallots 2 garlic cloves, crushed 2cm/½in piece fresh ginger, peeled 3 stalks lemongrass 1 lime, finely grated zest only pinch ground cinnamon ½ tsp turmeric splash vegetable oil splash chilli oil 1 tbsp sugar salt 2 tbsp vegetable oil, for frying basmati rice, cookedfresh corianderlime wedges1 red chilli, thinly sliced basmati rice, cooked fresh coriander lime wedges 1 red chilli, thinly sliced Method To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle. Put them with all the other paste ingredients, except the oil, into a food processor and blend until smooth (it takes a good 5 minutes).Warm the oil in a pan and add 4 good spoonfuls of paste (1 per person). Cook on a low heat until it becomes fragrant. Turn up the heat to high, add the coconut milk and stock and bring to the boil. Simmer for 3 minutes.Add the sweet potatoes, pumpkin and spring onions and simmer for 5 minutes. Add the French beans and courgette and simmer for a further 5 minutes, or until the vegetables are just tender.Meanwhile, chop some coriander and stir it through the rice. Garnish the curry with the chilli and a sprig of coriander and serve it with the rice. To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle. To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle. Put them with all the other paste ingredients, except the oil, into a food processor and blend until smooth (it takes a good 5 minutes). Put them with all the other paste ingredients, except the oil, into a food processor and blend until smooth (it takes a good 5 minutes). Warm the oil in a pan and add 4 good spoonfuls of paste (1 per person). Cook on a low heat until it becomes fragrant. Turn up the heat to high, add the coconut milk and stock and bring to the boil. Simmer for 3 minutes. Warm the oil in a pan and add 4 good spoonfuls of paste (1 per person). Cook on a low heat until it becomes fragrant. Turn up the heat to high, add the coconut milk and stock and bring to the boil. Simmer for 3 minutes. Add the sweet potatoes, pumpkin and spring onions and simmer for 5 minutes. Add the French beans and courgette and simmer for a further 5 minutes, or until the vegetables are just tender. Add the sweet potatoes, pumpkin and spring onions and simmer for 5 minutes. Add the French beans and courgette and simmer for a further 5 minutes, or until the vegetables are just tender. Meanwhile, chop some coriander and stir it through the rice. Garnish the curry with the chilli and a sprig of coriander and serve it with the rice. Meanwhile, chop some coriander and stir it through the rice. Garnish the curry with the chilli and a sprig of coriander and serve it with the rice.