Root Vegetable Thai Curry

Root Vegetable Thai Curry is a 50-minute gut friendly dinner. Pick estimates $5.30 a serving, above the catalog average of $5.05, with 11g of protein and 520 kcal. You need stove and 8 ingredients.

• 50 minCook time
• $5.30Est. cost
• 520Calories
• 11gProtein
• 62gCarbs
• 26gFat

Estimated cost per serving at a mid-range supermarket. Real prices vary by store and week.

Ingredients

• 🍠Sweet PotatoProduce1 piece
• 🥕CarrotProduce1 piece
• 🥥Coconut MilkPantry¾ cup
• 🍛Thai Red Curry PastePantry1½ tbsp
• 🧅Yellow OnionProduce½ piece
• 🫚GingerProduce1 tsp
• 🍚Basmati RicePantry2½ oz
• 🌿CilantroProduce2 tbsp

Method

1. Cook the basmati rice in boiling water for 12 minutes, then drain.
2. Peel and cube the sweet potato and slice the carrot.
3. Dice the onion and cook in a pot with a splash of oil over medium heat for 4 minutes.
4. Stir in the grated ginger and curry paste and cook for 1 minute until fragrant.
5. Add the sweet potato, carrot, and coconut milk, cover, and simmer for 25 minutes until the vegetables are tender.
6. Serve the curry over the rice, scattered with chopped cilantro.

You'll need

Allergen tags come from the recipe, not from the products you buy — always check the label.

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