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Red Vegetable Curry

This dish has its roots in Thailand where red curry is a national favourite, but the vegetables come from any British garden or greengrocer. It's very easy to make - just bung the lot in and leave it to bubble for less than half an hour. It's cheap to make and very filling, not to mention nutritious.

For the curry paste

To serve

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Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Red Vegetable Curry.


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