Sweet potato & cherry tomato curry image

Sweet potato & cherry tomato curry

Roast sweet potato, cherry tomato and haricot vert red Thai curry with brown rice

Microwave

9 minutes

5 days life on delivery

700 calories per person

Serves 2

Vegan, Vegetarian, Mediterranean, dairy free, gluten free, High in Fibre

 

Suitable for home freezing

How to Cook Print
  1. Remove film from tray of curry, reserve cilantro & microwave on full power for 7 minutes or until piping hot
  2. Remove film from rice and microwave on full power for 4 minutes or until piping hot
  3. Serve curry with the rice garnished with cilantro
Ingredients

Sweet potato, Coconut milk, Brown rice, Tomato, Haricot vert, Bok choy, Red Thai curry paste, Bamboo shoots, Olive oil, Lemongrass, Shallot, Ginger, Sunflower oil, Garlic, Sugar, Cilantro, Lime zest, Cornflour, Red Chili, Tamari, Salt, Ground coriander, Thai basil, Lime leaf, Black pepper

Allergens: Soy

Nutrition Facts

Calories 700 Fat 37g, Saturated fat 20g, Carbohydrates 82g, Protein 10g, Fibre 7g, Sodium 630mg

Customer Reviews

Based on 3 reviews
67%
(2)
33%
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P
P.
Yummy

The combination of sweet potatoes and cherry tomatoes in the red curry sauce is wonderful.

K
K.L.
Yum

My husband and I enjoyed this vegetarian dish. Would definitely order again.

D
D.M.
Delicious

The cherry tomatoes really put this dish over the top. Their tang and acidity balance the richness of curry and mild sweetness of potatoes. Better than chicken red curry imho