Rocket & Roses Thai Scented Veggies (vegan & gluten-free)
Rocket and Roses Vegan Kitchen
Rocket and Roses Vegan Kitchen
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Ingredients

  • 1 tbsp coconut oil
  • 1 large onion, sliced
  • 4 tbsp Waitrose Thai Mix
  • 2 cups baby potatoes, left whole
  • 3 long thin orange carrots, trimmed and sliced
  • 1 long thin yellow carrot, trimmed and sliced
  • 1 long thin red carrot, trimmed and sliced
  • OR 5 long orange carrots
  • 1 cup fine green beans, cut into 1" pieces
  • 6 thick asparagus stalks, tips removed & set aside, stalks cut into 1.5" pieces
  • 1 heaped cup of frozen edamame beans
  • 1 cup hot veggie stock
  • 2 cups Brussels sprout tops, finely sliced or other dark green
  • 1 14 oz tin of coconut milk
  • 1 1/2 tbsp hot chilli paste
  • large handful chopped fresh coriander
  • 8 fresh Thai basil leaves, finely sliced
  • freshly ground black pepper - to season

Instructions

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