Red Thai Curry Recipe – By Anthony Mullally

Anthony is a professional rugby league player, a powerhouse and a Veganuary Ambassador. To keep up with his training programme, his meals need to pack a punch, too. This is his simple-to-make, great-tasting, nutrient-rich Thai curry. And we love it!

Serves

Ingredients

1 large onion, peeled and sliced
2 tbsp coconut oil
200g mushrooms, sliced
2 red chillis, de-seeded and finely chopped
2 cloves of garlic, peeled and minced
150g black beans
100g frozen peas
150g asparagus, cut into pieces
200g firm tofu (pre-flavoured or plain), chopped into pieces
Dash of soy sauce
2 tbsp red curry paste
400g coconut milk
100g spinach

Method

1. Fry the onion in the coconut oil for 8-10 minutes until translucent.

2. Add the mushrooms, garlic and chilli. Cook, stirring, for another five minutes.

3. Add the beans, peas, asparagus, tofu, soy sauce, curry paste and coconut milk. Bring to the boil, and let simmer for 5 minutes or until asparagus is soft. Stir in the spinach until it wilts.

4. Serve with brown rice.

Veganuary is a charity inspiring people to try vegan for January and throughout the rest of the year. To take part in the 31-day challenge and receive daily updates, recipes, advice, support as well as offers and competitions, sign up at Veganuary.com

Read the Your Food articles archive here...