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Vegan Thai Yellow

With aubergine, baby sweetcorn and broad beans.

Serves: 4 - 6 | Suitable for vegetarians

Vegan Thai Yellow


  1. Roast the aubergine in the oven with a drizzle of oil on a high heat for 15-20 minutes.
  2. Empty the contents of the pack into a pan with the coconut milk and water.
  3. Simmer for 5 minutes. Add the aubergine, along with baby sweetcorn and the broad beans. Mix well and gently cook.
  4. Add the sugar and lemon juice (it should be quite tangy), then simmer for a further 5 minutes.
  5. Adjust salt and garnish with coriander leaves.

We reckon this is one of the best Summer recipes in our repertoire, delicious sunshine food to feed the soul!