Recipe: Black Garlic & Ginger Roasted Vegetable Thai Curry

Serves 2

• 40g Trailhead Black Garlic and Ginger Jerky
• 200 g of Sweet Potato
• 200g of Butternut Squash
• 1 Large Onion Diced
• 1 Red Pepper deseeded and diced
• 50g Garden Peas
• 180g of red Thai curry paste
• 300ml of Coconut milk
• 10 Leaves of Coriander
• 2 Mini Garlic Naan Breads
• 500g Pilaf Rice
• 100ml Olive Oil

How to:

1. Peel and dice the Sweet Potato and Butternut Squash drizzle olive half of the olive oil and roast in the oven for 30 minutes
2. Fry the diced onion and red pepper
3. Blend the Trailhead Black Garlic and Ginger Jerky
4. Add the red Thai Curry Paste
5. Add the Coconut Milk
6. Add the Blended Jerky
7. Add the roasted Sweet Potato and Butternut Squash
8. Add the Garden Peas
9. Serve with Garlic naan and Pilaf Rice garnished with chopped coriander.