Thai Red Curry in 10 minutes

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Leftover roasted veg are a life saver. For a simple twist that yields transcendental results (yes), I add Thai red curry paste and coconut milk. Celestial stuff.

Bold, striking flavours can facilitate a really swift meal. We can't always spend hours chained to the cooker. We need really quick, veggie-strong recipes in our kitchen's artillery. (See kitchen video below).

Use whatever leftover roasted veg you have. We particularly love sweet potato, butternut chunks or cauli florets roasted in ghee. Glee!

Sweet potatoes are rampant with immune-boosting allies such as vitamin C, beta-carotene and a whole platoon of antioxidants. But this recipe is not just another gift to the Gods of Immortality. (Although I do like to keep them regularly assuaged). This Thai red curry is a gift to your body's battery, to your wallet and to your week nights. It's crazy-quick yet nourishing.