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!
What you need;
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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