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Veganuary in Bowland Food Hall


The month of January is the time when new habits are formed, new goals are set and the slate is wiped clean for the beginning of a brand new year. With this comes the ever so popular challenge of Veganuary! Whether you’re going vegan this month for a competition amongst friends, taking part to do that little bit more for the environment, or if you’re committing to the start of your new vegan lifestyle, we salute you – it’s not always easy! 

Our incredible kitchen team took to the shelves of the Bowland Food Hall this week to find a quick and easy dish for you to make at home, in under 20 minutes! Out of everything they could have chosen, they managed to narrow it down to a Vegan Thai Red Curry by Thai Taste, made in just three simple steps, using fresh produce from the Food Hall. 

Thai Red Curry is sweet, savoury, spicy and utterly delicious – it’s definitely a firm favourite! Perfect as a fulfilling and satisfying, mid-week dinner for two. 

Have a little more time to cook? Our Chef has taken inspiration from the original recipe but has levelled it up for those nights where you can grab a glass of wine and take a little longer to prep and cook dinner.

Chef Rob used Butternut Squash and Sweet Potato in place of tofu, alongside fresh vegetables from our fruit and veg truck, such as red pepper, baby corn, spinach and tender stem broccoli. Topped with Asian slaw and a sprinkling of toasted sesame seeds and served on a bed of fragrant rice this dish will get your taste buds tingling and leave you wondering why you haven’t tried vegan food earlier!

See the complete recipe for Chef Rob’s version below, and stop by the Food Hall to see our Vegan Selection in-store!

Serves 2.

What you need;

  • Thai Red Curry Kit
  • 1/2 butternut squash, peeled, deseeded and diced into bite sized chunks
  • 1 sweet potato, peeled and diced into bite sized chunks
  • 1 red small red pepper, deseeded and sliced
  • 1/2 pack of baby corn – leave whole or dice
  • 1 large handful of spinach
  • 1/2 pack of tenderstem broccoli, remove very bottom of stem, leave whole or dice
  • 1 packet of rice that serves 2

Method;

  • Pre-heat oven to 180′.
  • Place butternut squash and sweet potato into an oven proof dish, drizzle with vegetable oil and roast for 20-25 minutes until tender.
  • Meanwhile add a tablespoon of vegetable oil to a hot pan and add the Red Thai Curry Paste, fry with a tablespoon of the coconut milk for 3 mins.
  • Add the rest of the vegetables, minus the spinach, and coat with the paste.
  • Continue to fry for 1 minute then stir in the remaining coconut milk and simmer until the vegetables are cooked through. (5 to 10 mins)
  • Once the butternut squash and sweet potato are tender, take out the oven and add to the pan with the spinach and the Thai herbs. Stir everything together to fully combine and continue to simmer for 2 to 3 minutes to allow the spinach to wilt and herbs to infuse.
  • Cook rice as per packet instructions.

Your vegan Red Thai Curry is now ready to serve, top with a crunchy Asian slaw and toasted sesame seeds and enjoy!

 

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