Thai-inspired recipe made with carrots, celery, tomatoes, and chickpeas simmering in a creamy curry and coconut milk broth.

Seasonal veggies, baby corn, coconut milk, pea eggplants, beans and green peas are coated with freshly made paste and cooked together to create a scrumptious Thai curry.

Add the coconut milk and simmer until the soup thickens slightly ... Serve immediately. Instead of yellow split peas you can make this using two 400g tins of chickpeas, rinsed and drained.

Add the coconut milk and simmer until the soup thickens slightly ... Serve immediately. Instead of yellow split peas you can make this using two 400g tins of chickpeas, rinsed and drained.

Thai curry is a global favorite, and it’s not hard to see why. Most dishes are creamy, aromatic, spicy, a little sweet, and delicious with plant-based ingredients like tofu and vegetables.

Finish the curry with rich and creamy coconut milk and serve it with rice or parathas. The whole pot comes together in less than an hour, making it a great option for a cozy weeknight dinner at home.