Thai red curry with quick pickled cucumber

• vegetable oil↗2 tsp tsp
• shallot↗1

  finely chopped

• vegan Thai red curry paste↗4 tbsp tbsp
• Alpro coconut drink↗400ml ml

  unsweetened

• vegan vegetable stock↗400ml ml
• butternut squash↗300g g

  cut into 2cm cubes

• baby potatoes↗150g g

  halved

• green beans↗150g g

  trimmed

• baby spinach leaves↗60g g
• shelled edamame beans↗100g g
• low sodium soy sauce↗1 tbsp tbsp

  or tamari

• limes↗2

  juiced

• coriander

  or Thai basil leaves, to serve (optional)

• cooked brown rice↗

  to serve

• large cucumber↗1
• rice vinegar↗4 tbsp
• chilli flakes↗pinch of

Step-by-step instructions

1. 1

   To make the pickled cucumber, split the cucumber in half, remove the core with a teaspoon and discard. Cut the cucumber halves into thin semi-circles, then toss in a bowl with the vinegar, chilli and a pinch of salt. Leave to pickle while you make the curry.

2. 2

   Heat the oil in a deep frying pan over a medium heat. Add the shallot and fry for 5 mins until soft, then stir in the curry paste and cook for 2-3 mins until fragrant. Tip in the coconut milk and stock and bring to a simmer.

3. 3

   Add the squash and potatoes and cook uncovered for 20 mins until the potatoes are tender and the sauce has reduced and thickened slightly.

4. 4

   Stir in the green beans, spinach and edamame and cook for 4 mins more until tender. Season with the soy and lime juice and sprinkle over the coriander or Thai basil, if using. Serve in bowls over the rice with the pickled cucumber alongside.