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Using our Terracotta cookware- Thai Veggie Curry

Megan
04 November 2019

Happy Monday everyone!

We thought we’d start a new mini series of recipe blogs showcasing our beautiful terracotta cookware.

Our first recipe is for a delicious and healthy vegetable curry that’s easy to make and leftovers can be frozen for a convenient meal down the line.

You can alter this recipe to make it non vegan by switching out the curry paste and adding chicken or prawns if you want, but we think it’s super tasty as it is!

Toppings like peanuts or cashews are fab as well as fresh coriander.

Serves 5-6 people

Total prep and cook time: 25-30 mins

Ingredients:

  • 1 red onion
  • 1 red bell pepper
  • 2 courgettes
  • 10 chestnut mushrooms
  • The head of 1 cauliflower
  • One punnet of cherry or baby plum tomatoes
  • A tin of coconut milk
  • One jar of red or green vegan thai curry paste
  • Pinch of salt and pepper

Method

  1. Pre-heat oven to 180°C or gas mark 4 &
    Chop your veggies
  2. Soften Onion, Pepper, Mushrooms & Courgette
  3. Season with salt and pepper
  4. Add your cauliflour, coconut milk and thai curry paste, stir to combine and leave for a couple of minute until it begins to bubble.
  5. Add your tomatoes, pop the lid on and pop in the oven for 10-15 mins until the cauliflour is tender, but still firm.
  6. Serve and enjoy!

Feel free to switch out the pepper and onion varieties and add any other veggies you have in the fridge- spinach makes a great addition. Serve with your favourite grain.

Products used:

Terracotta caserole dish

Large Teak Chopping and Serving Board

Round Chopping  and Serving Board

Swan Chopping and Serving Board

Terracotta Bowl with Handle

Mustard Wild Rose Apron

Taupe Wild Rose Apron

Taupe Pinafore Apron

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