youcan toucan

Youcan is a toucan and he’s a very gutsy bird. He’s not afraid of a dish that’s a bit different. This one is all the way from Thailand, a country full of exciting tastes and adventures. See the little cat, creeping up to Youcan? Don’t worry, the cat wants the dish more than the bird – and so will you, if you’re as gutsy as Youcan the toucan, that is…

* metric/ingredients are listed below


How to:

  • In a small skillet toast 4 tablespoons thinly sliced almonds, until lightly browned. Reserve for garnish.
  • Cook 1 cup long grain rice according to package instructions. Meanwhile, peel and dice 1 large sweet potato. Cut ½ cauliflower into florets. Set aside.
  • For the curry paste: halve and deseed 1 red chili, trim 2 scallions, mince 1 clove of garlic, mince ½ inch fresh peeled ginger root. Transfer all ingredients to a food processor. Add 1 teaspoon brown sugar and 1 teaspoon turmeric. Add 1 tablespoon tamari sauce and 1 tablespoon sesame oil. Add 1 tablespoon tomato puree. Add 1 small bunch fresh cilantro (reserve a few sprigs for the topping). Blend until all ingredients form a smooth paste.
  • In a large pot, heat 2 tablespoons canola oil over medium heat. Add the red curry paste and fry for about 30 seconds. Add sweet potato and cauliflower florets and gently stir to coat all vegetables with curry paste. Pour in 1 cup vegetable stock and 1½ cup coconut milk. Bring to a boil, reduce heat, cover and simmer 7 minutes. Add 2 cups frozen peas and 1 cup chickpeas. Gently cook for another 5 minutes. Add 1 tablespoon lime juice.
  • Serve with rice and sprinkle with reserved cilantro leaves and toasted almonds.




Check out our #VeggiRider iPad app for more instruction photos, more recipes and even more fun!

ingredients / metric

  • 250g long grain rice
  • 1 large sweet potato
  • ½ cauliflower
  • 2 tbsp canola oil
  • 400ml coconut milk
  • 250ml vegetable stock
  • 300g frozen peas
  • 150g chickpeas
  • 1 tbsp lime juice

for the red curry paste

  • 1 red fresh chili
  • 1 clove garlic
  • 2 spring onions
  • 2 cm fresh ginger
  • 1 tsp brown sugar
  • 1 tsp turmeric
  • 2 tbsp tamari sauce
  • 1 tbsp sesame oil
  • 1 tbsp tomato puree
  • 1 small bunch coriander

for garnish

  • 4 tbsp thinly sliced almonds
  • a few sprigs fresh coriander