Thai Vegetable Red Curry

makes 4 servings

25 g coconut oil

1 tablespoon vegetable oil 1 red onion, peeled and cut into thin wedges

2 garlic cloves, crushed

1 red chilli, deseeded and thinly sliced

3 tablespoons Thai red curry paste

410 g coconut milk

500 g sweet potatoes, peeled and cut into chunks

220 g green beans, trimmed and halved

400 g tinned chickpeas, drained

1 lime, juiced

1 pack basil

Thai Jasmine rice or Basmati rice, to serve

Method

• Heat coconut oil and oil in a large frying pan and fry the onion for about 5 minutes until soft.

• Add crushed garlic and half the chilli and cook for 2-3 minutes.

• Stir in the Thai red curry paste, coconut milk and 250ml water and bring to the boil.

• Add sweet potatoes, reduce heat to a simmer and cook uncovered for 10 minutes.

• Add green beans and chickpeas and cook for a further 5-10 minutes until the sweet potatoes and beans are just tender.

• Stir through the lime juice and garnish the curry with remaining sliced chilli and basil leaves.

• Serve with rice.