Thai Red Potato Curry

Filling

1.8kg McCain Our Chef Solutions Simply Roasts – frozen

100ml Vegetable Oil

1kg Cauliflower Florets

1.5kg Canned Chickpeas (drained)

1 litre Vegetable Stock

250g Thai Red Curry Paste

3 x 400ml Cans Low Fat Coconut Milk

200g Spring Onions

300g Red Peppers

900g Edamame Beans (frozen)

60g Garlic Paste

60g Ginger Paste

To serve

4 Limes

Bunch of fresh coriander

1. Heat oil in a large pan on a medium heat.
2. Add McCain Simply Roasts, onions, peppers and cauliflower florets and fry for 2 minutes.
3. Add garlic and ginger and stir in for 1 minute.
4. Add Thai paste, vegetable stock and coconut milk.
5. Simmer until potatoes and cauliflower are almost cooked, then add edamame beans and chickpeas.
6. Cook until tender and sauce has thickened.
7. Finish with chopped fresh coriander.

Top Tip

Serve with boiled rice and a wedge of fresh lime