Thai Green Vegetable Curry
Using the Knorr Blue Dragon Green Thai Curry Ready To Use sauce to create a simple vegan dish.
Ingredients
Advance Preparation:
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Butternut Squash 300 g
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Red peppers 200 g
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New potatoes 200 g
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Baby Aubergine 200 g
For the Thai curry:
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Basil - Thai 15 g
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Vegetable oil 40 ml
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Seasoning (salt+pepper) 4 g
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Mange tout 200 g
Preparation
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Advance Preparation:
- Cut butternut squash, red peppers into medium dice.
- Cut baby aubergine in half.
- Cut new potatoes into quarters.
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For the Thai curry:
- Rub butternut squash & baby aubergine in vegetable oil and seasoning.
- Roast butternut squash in Oven at 170c for 15 minutes then add aubergine and cook for a further 15 minutes.
- Meanwhile cook New Potatoes in boiling water for 20 minutes. For the last minute add the red peppers andmange tout.
- Bring KNORR Blue Dragon Thai Green Curry Sauce to simmer in pan for 2 minutes then add the vegetables andsimmerfor 5 minutes on a low heat.
- Before serving add in the Thai basil.
- Serve with Jasmine Rice.
