Name: Thai red curry with quick pickled cucumber
Prep time: 25 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Thai
Ingredients: 2 tsp vegetable oil; 1 shallot finely chopped; 4 tbsp vegan Thai red curry paste; 400ml Alpro coconut drink unsweetened; 400ml vegan vegetable stock; 300g butternut squash cut into 2cm cubes; 150g baby potatoes halved; 150g green beans trimmed; 60g baby spinach leaves; 100g shelled edamame beans; 1 tbsp low sodium soy sauce or tamari; 2 limes juiced; coriander or Thai basil leaves, to serve (optional); cooked brown rice to serve; 1 large cucumber; 4 tbsp rice vinegar; pinch of chilli flakes

2 tsp vegetable oil
1 shallot
finely chopped
4 tbsp vegan Thai red curry paste
400ml Alpro coconut drink
unsweetened
400ml vegan vegetable stock
300g butternut squash
cut into 2cm cubes
150g baby potatoes
halved
150g green beans
trimmed
60g baby spinach leaves
100g shelled edamame beans
1 tbsp low sodium soy sauce
or tamari
2 limes
juiced
coriander
or Thai basil leaves, to serve (optional)
cooked brown rice
to serve

For the pickled cucumber

1 large cucumber
4 tbsp rice vinegar
pinch of chilli flakes

Method

step 1
To make the pickled cucumber, split the cucumber in half, remove the core with a teaspoon and discard. Cut the cucumber halves into thin semi-circles, then toss in a bowl with the vinegar, chilli and a pinch of salt. Leave to pickle while you make the curry.
step 2
Heat the oil in a deep frying pan over a medium heat. Add the shallot and fry for 5 mins until soft, then stir in the curry paste and cook for 2-3 mins until fragrant. Tip in the coconut milk and stock and bring to a simmer.
step 3
Add the squash and potatoes and cook uncovered for 20 mins until the potatoes are tender and the sauce has reduced and thickened slightly.
step 4
Stir in the green beans, spinach and edamame and cook for 4 mins more until tender. Season with the soy and lime juice and sprinkle over the coriander or Thai basil, if using. Serve in bowls over the rice with the pickled cucumber alongside.