Creamy Thai Red Curry with Roasted Vegetables & Coconut Rice

A warming dish full of flavor, fiber, and fat-soluble vitamins. Coconut milk helps your body absorb Vitamin A from pumpkin and carrots, and Vitamin K from leafy greens.

Ingredients (Serves 2–3):
– 200 ml coconut milk
– 1–2 tbsp red curry paste (no additives)
– 200 g pumpkin, diced
– 1 carrot, sliced
– 1 small sweet potato, peeled and cubed
– 1 handful morning glory or kale
– 1 red onion, chopped
– 1 clove garlic, minced
– 1 tbsp cold-pressed sunflower oil
– Sea salt, black pepper, fresh lime
– Steamed jasmine or brown rice (with 2 tbsp shredded coconut mixed in)

Instructions:

1. Preheat oven to 200°C. Roast pumpkin, carrot, and sweet potato with sunflower oil and sea salt for 20–25 minutes.

2. In a pot, sauté onion and garlic until soft. Add curry paste and fry briefly.

3. Pour in coconut milk and bring to a simmer. Add roasted vegetables and morning glory.

4. Simmer gently for 5–7 minutes until greens are soft.

5. Serve hot over coconut rice, topped with lime juice and fresh coriander.

Rich in vitamins A, E, and K — great for skin, immunity, and liver support.