London Vegan Bird Food: Thai Satay Vegetable Curry

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This is my favourite type of recipe – all in one pot. It’s super easy and tasty.  I always make enough for leftovers the next day.  Feel free to add in any more spices or added curry paste for a spicier curry.
Ingredients : Serves 2-3

1 Cup Broccoli

1/2 Red Onion, chopped

1/2 Cup Mange Tout

1/2 cup Beansprouts

Baby Sweetcorn

1 Red Pepper, diced

1/2 Cup Mushrooms, sliced

1 Tbs Cornflour

1 Cup Vegetable Stock – I used Bouillon Powder

1/4 Cup natural Peanut butter

1-2 Tsp Red Curry Paste (or you can use Green – just check it is vegan)

2 Tsp Coconut Sugar

1 Tbs Soy Sauce

1/2 Tbs Ginger

2-3 Garlic Cloves, minced

3/4 Cup Coconut milk

1/2 Fresh Lime

1 fresh Red Chilli,  chopped

1 Tsp Tumeric

2 Tsp Coriander

1 Cup Quinoa or Rice

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Method

Add Coconut Milk, Vegetable Stock and Peanut Butter to large wok and heat for 5 minutes

Add in Chopped onion and fresh chilli and cook for a further 5 minutes.

Then add remaining ingredients and cook until vegetables are to taste (I like my broccoli on the crunchy side).  Finish with a squeeze of lime and some fresh coriander to taste.

Serve with Quinoa or Brown Rice

Thanks for reading.

London Vegan Bird

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