Thai-style roasted veggie tacos
https://www.coop.co.uk/recipes/thai-style-roasted-veggie-tacos
Prep the veggie mix and coriander chutney the night before, then all you have to do is roast and assemble these tasty Thai-style tacos!
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Feeds
8
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 19g
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Ingredients
- 8 Co-op mini wheat and white tortilla wraps
- 2 tbsp Co-op Thai green curry paste
- 1 tbsp Co-op olive oil
- 1 small aubergine, trimmed and cut into bite-size pieces
- 1 yellow pepper, cut into strips
- 1 red chilli, deseeded and roughly chopped
- 25g pack coriander, roughly chopped
- Zest and juice of 1 lime
- 5cm ginger, roughly chopped
- 1 large carrot, cut into matchsticks
- 2 tbsp Co-op roasted & salted peanuts, roughly chopped
Method
- For the taco shells, preheat the oven to 190°C/fan 170°C /gas 5
- Using a rack over a deep baking tray, hang the wraps through the rack so they form a shell shape
- Bake for 12-15 mins, until crisp and golden
- Meanwhile, mix together the curry paste and oil, and use to coat the veg in a large roasting tray
- Bake for 25 mins, until tender and caramelised
- Blitz together the remaining ingredients apart from the carrot and peanuts (reserving a little coriander to serve), and season well
- To serve, stuff the tacos with the carrots, spoon on the roasted veggies, then drizzle with the chutney
- Garnish with the peanuts and reserved coriander
