Vegan Thai Red Curry

To make:

In a large fry pan saute until onion translucent

2 chopped onions

lots of garlic, diced

Olive oil

grated ginger (fresh)

1 packet of Thai red curry (of your choice)

Add:

1 large tin of coconut cream

3 carrots grated

3 courgettes grated

4 cups of precooked or tinned haricot beans (or similar)

Simmer for ten minutes

Add:

6 (ish) spinach/silverbeet/kale leaves finely chopped

two handfuls of cherry tomatoes

lots of fresh coriander chopped

2 red capsicums, diced

Serve in bowls, on its own or with your perfered starchy carb eg rice or rice noodles

Garnish with diced spring oinions

Serves 4 to 5

Time in the kitchen: 20 minutes