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Spicy veggie Thai bake

Spicy veggie Thai bake

Spicy veggie Thai bake

Recipe by Clem Pedro

For the Thai inspired sauce:
3T canola oil

80g Thai red curry
1 onion, finely chopped
1 X 400g coconut milk
1 butternut, roughly peeled and cut into thin disks
2 sweet potatoes, cut into think disks
3 carrots, peeled and thinly cut into disks
Salt to taste
70g Woolies Radish sprouts: combine
4T turmeric and coconut dressing

Prepare the sauce by cooking the Thai curry paste in the oil over a medium heat. Add the onions and cook through the sauce until the onions soften. Pour in the cream and bring to a simmer, stirring to combine the flavours.
Begin layering the butternut, sweet potatoes and carrots, spooning some of the sauce over between the layers. Don’t forget to season lightly with salt as you continue layering the dish.
Place the dish in the oven to slowly bake for 45 minutes at 180C or until the veggies are tender and the top is slightly charred.
Serve the bake in serving plates with the radish salad sprinkled over.

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