Veggie Thai Red Curry

Serves 4

Packed full of frozen veggies, it’s amazing what you can buy frozen these days! The freezing process locks in all the nutrients, is always to hand when you need it and it seriously reduces food waste…so it’s a win win!


Heat a large pan and add the Thai paste, cook for two minutes

Add the frozen courgettes, peppers and butternut squash cubes and stir well, cook for ten minutes, stirring often

Next, tip in the chickpeas, yog, stock cube and water before bringing to the boil and leaving to simmer for 10 minutes

Add the frozen peas and kale and cook for a final five minutes

Serve with brown rice and enjoy


3 tbsp Thai red curry paste
1 x 400g tin chickpeas (save the water for a vegan cake baking session if you like!)
200g frozen courgette slices
100g frozen red peppers
100g frozen peas
100g frozen butternut squash cubes
50g frozen kale
200g natural almond yog
1 vegetable stock cube
200ml water