Thai Style Sweet Potato and Vegetable Curry

SERVES: 4 – 6
PREP TIME: 15 MINUTES
STOVE TOP TIME: 25 MINUTES
WONDERBAG TIME: 2.5 HOURS
DIFFICULTY: EASY

INGREDIENTS

• 30ml oil
• 1 onion, sliced
• 2 cloves garlic, chopped
• 1 red bell pepper, cut into cubes
• 1 green bell pepper, cut into cubes
• 2 Tablespoons red Thai curry paste
• 1 tin coconut mil
• ½ tin water
• 750g sweet potato, peeled and cut into cubes
• 100g baby corn, cut in half lengthways
• 2 tablespoons brown sugar
• 2 teaspoons fish sauce
• 2 teaspoons lemon juice
• 100g green beans
• Fresh coriander for garnish

DIRECTIONS

1. Heat the oil in a pot and fry the onion and garlic until soft but not brown.
2. Add the cubed peppers and fry for 3 minutes.
3. Add the red Thai curry paste and fry for a minute, then add the coconut milk and water.
4. Add all the remaining ingredients, except the beans and coriander.
5. Bring to a simmer and simmer for 20 minutes with the lid on.
6. Place in the Wonderbag, seal and leave for 2 ½ hours.
7. Open the bag, check the potatoes are soft and stir in the green beans and chopped coriander.
8. Serve with Basmati rice, cooked in the Wonderbag.