Thai Red Curry with Sweet Potato and Aubergine
You don’t need curry paste or a tin of coconut milk for this vegetable curry. Bay’s Kitchen Thai Red Curry Sauce already contains coconut cream, red chilli and spices, but no onion or garlic.
The sweet potato, aubergine and red pepper simmer in the sauce under a lid until tender. Roasted peanuts, Thai basil and fresh chilli go on just before serving.
Method
- Cook the rice according to the packet instructions. Brown rice takes longer, so put it on first.
- Heat the oil in a wide, lidded frying pan over a medium heat. Fry the sweet potato for a few minutes until golden at the edges.
- Add the aubergine and pepper and fry for another 2 to 3 minutes.
- Pour in the curry sauce, swill out the jar with a splash of water and add that to the pan as well. Cover and simmer for about 20 minutes until the vegetables are tender.
- Stir in the spinach for the last 2 to 3 minutes and let it wilt.
- Spoon the curry and rice into bowls and scatter over the Thai basil, chilli and peanuts.
Tips
- In larger servings, sweet potato and red pepper are high in FODMAPs. Here each portion has around 75 g sweet potato and 40 g pepper. For more veg, add carrots, green beans or extra aubergine.
- Adding 200 g firm tofu makes the curry more filling. Cut it into cubes and fry it with the sweet potato.
