This Roasted Vegetable Red Curry recipe is perfectly paired with a glass of our Riverlife Wake Making Moscato. a delicious and healthy vegetarian recipe that combines the flavours of roasted pumpkin, cauliflower, and green beans with a creamy and spicy Thai red curry sauce. This dish is perfect for those looking for a filling and satisfying meal that is easy to prepare and packed with nutrients.
4 tbsp coconut oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
1 thumb sized piece of ginger, finely chopped
⅓ cup Thai red curry paste
1 cup vegetable stock
400ml coconut milk
4 large wedges kent pumpkin
½ cauliflower, cut into florets
400g green beans
sea salt & cracked black pepper
400g dried vermicelli noodles
1 cup Thai basil leaves
⅓ cup roasted peanuts, roughly chopped
Preheat oven to 190C. Place pumpkin and cauliflower onto a baking paper lined baking tray,
drizzle with 2 tbsp coconut oil and season with salt and pepper. Roast for 20 minutes, add green
beans and roast for a further 10 minutes.
Meanwhile, place a pan over medium heat, add remaining coconut oil, shallot, garlic and
ginger and sauté until fragrant. Add curry paste and cook for a further minute. Add stock and
coconut milk, bring to the boil then simmer for ten minutes. Cook vermicelli according to packet
instructions.
To serve, divide noodles and vegetables between bowls and pour over the curry sauce. Garnish
with Thai basil and roasted peanuts.
