Butterbean and Sweet Potato Thai Green Curry
A plant based twist on the authentic Thai Curry, with a creamy coconut & lime sauce, courgette, sweet potato, green vegetables and fresh coriander; best served with a sticky white rice
A plant based twist on the authentic Thai Curry, with a creamy coconut & lime sauce, courgette, sweet potato, green vegetables and fresh coriander; best served with a sticky white rice
Try cooking in the slow cooker, add all ingredients on high and cook for 2 hours then add the green vegetables for the a further 30-60 minutes, garnish with the coriander before serving (add an extra 100ml of water for this method)
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