Recipe created by Almond Breeze Australia
DIRECTIONS
INGREDIENTS
3 tablespoons coconut oil
1 red onion, chopped
2 cloves garlic, finely chopped
1 zucchini, chopped
1/4 cup Thai red curry paste
1 sweet potato, peeled and cut into cubes
1 eggplant, peeled and cut into cubes
400g tinned tomatoes
100g mushrooms, chopped
400ml Unsweetened Almond Breeze
Pinch of salt and pepper
1/2 cup basil leaves
METHOD
- Heat the coconut oil in a large saucepan and add onion, garlic and zucchini until softened
- Add curry paste and stir for 1 minute. Add in the sweet potato, eggplant, basil leaves, tomatoes, Unsweetened Almond Breeze and a pinch of salt and pepper
- Bring to the boil then reduce heat
- Simmer for 30 minutes, stirring occasionally
- Remove heat and ladle in to bowls. Decorate with remaining basil leaves
Serves 2
Prep Time 40 minutes