
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:
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Preheat oven to 200°C. Roast pumpkin, carrot, and sweet potato with sunflower oil and sea salt for 20–25 minutes.
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In a pot, sauté onion and garlic until soft. Add curry paste and fry briefly.
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Pour in coconut milk and bring to a simmer. Add roasted vegetables and morning glory.
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Simmer gently for 5–7 minutes until greens are soft.
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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.