Get your mid-week kick of protein, in the form of this delicious, hearty Vegetable Thai Curry.

Recipe serves 2 people


1 x large onion

400g mixed vegetables or frozen roasted vegetables

1 x 500g jar red Thai curry sauce

100ml olive oil

300ml coconut milk

1 bunch coriander

2 x mini garlic naan breads

40g Trailhead black pepper beef jerky

How to cook

  1. Peel and finely dice the onion
  2. Peel, prepare and roughly dice the vegetables of your choice, place on a roasting tray drizzle over the olive oil and season
  3. Place the vegetables into a medium heat oven until browned and cooked
  4. Sauté the diced onions in a pan then add the Thai red curry sauce and coconut milk then simmer
  5. Add the roasted vegetables to the curry and cook until hot
  6. Warm the naan bread in the oven
  7. Chop the coriander

To Serve

Cut open the naan bread place into a bowl arrange the roasted vegetable curry on to the bread top with the black pepper beef jerky garnish with chopped coriander.