Thai Spiced Vegetables

• Jerry Sargeant
• October 1, 2020

This recipe for roasted vegetables with Thai flavours is so simple – mix, bake and enjoy.

This recipe serves 4

Equipment: Mixing bowl, ovenproof container, oven, chopping board, chefs knife

Prep Time: 35 minutes

 

INGREDIENTS:

• 1 courgette, cut into thick slices
• 2 heads pak choi, quartered through the root
• 6 spring onions, cut in half
• 150 g baby sweetcorn
• 3 mixed peppers, cut into chunks
• 2 red onions, sliced through the root
• 100 g tenderstem broccoli
• 150 g edamame beans
• 100 ml water
• 200 g Thai curry paste (red/green/yellow)
• 200 g brown basmati rice (dry weight), cooked, to serve

 

METHOD:

Mix the courgettes, pak choi, spring onions, baby sweetcorn, peppers, red onion, broccoli and edamame beans together. Mix the water with the Thai curry paste and mix into the vegetables.

Put the veg into an ovenproof container with a lid and put into a preheated oven on a medium heat.

When the veg is tender, portion up and serve with the brown basmati rice.