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5-a-day spiced veg stew
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Total Time:
53 minutes
Ingredients:
  • 1 sweet potato (300g)
  • 1 aubergine (250g)
  • 2 mixed-colour peppers
  • 2 onions
  • olive oil
  • ½ a bunch of fresh coriander (15g)
  • 30 g sun-dried tomatoes
  • 2 tablespoons Thai curry paste (choose your favourite)
  • ½ x 400 g tin of light coconut milk
  • 160 g mangetout
  • 2 teaspoons soy or fish sauce
  • 1 lime
  • 2 flatbreads optional
Instructions:
  • 1. Prep your veggies: Scrub 1 sweet potato (300g) and slice into ½cm rounds. Trim 1 aubergine (250g) and 2 mixed-color peppers, then chop into 3cm chunks. 2. Char the vegetables: In a large casserole pan over high heat, char the vegetables in batches for 5 minutes. Remove to a plate as they char. 3. Flavor development: Peel and finely slice 2 onions. In the same pan, cook the onions with a splash of olive oil on medium heat for 10 minutes. Stir regularly. 4. Add aromatics and paste: Finely chop the coriander stalks (15g) and sun-dried tomatoes (30g). Add them to the pan. Stir in 2 tablespoons of Thai curry paste and cook for another 3 minutes. 5. Create the curry base: Pour in ½ x 400g tin of light coconut milk and 400ml boiling water. Mix well. 6. Finish the curry: Return the charred vegetables to the pan. Cover and simmer over low heat for 10 minutes. Toss in the mangetout for the final 2 minutes. 7. Season and garnish: Season with 2 teaspoons of soy or fish sauce. Finish by scattering chopped coriander leaves. Serve with lime wedges for squeezing. Enjoy with flatbreads on the side, if desired.

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