Dave likes making curries! This is his take on a Thai red curry. He always adds a bit of beetroot to give it a red/pink colour and a little sweetness.300g mushrooms4 tablespoons Tamari, Bragg Liquid Aminos or soy saucejuice of 3 limes3 shallots or 1 medium onion3 cloves of garlic1 thumb-size piece of fresh ginger3 fresh red chillies1 red pepper150g uncooked beetroot1 courgette1 head of broccoli1 large sweet potato6 scallions or 4 spring onions2 tablespoons oil2 teaspoons salt2 x 400ml tins of coconut milk2 teaspoons ground cumin2 teaspoons ground coriander4 kaffir lime leaves (or the zest of a lime)12 teaspoon freshly ground black pepper1 tablespoon agave syrup or honey15g fresh basil, leaves picked (optional)Cut the mushrooms into small cubes (the smaller you dice it the more surface area there is to marinate and enhance the flavour). Put it into a bowl and add the tamari and lime juice. Mix thoroughly so that each piece gets an even coating and leave to marinate.Peel and finely chop the shallots, garlic and ginger. Deseed the chillies and red pepper, then finely chop the chillies and cut the pepper into bite-size pieces. Scrub the beetroot and grate it into a bowl. Cut the courgette into bite-size pieces and the broccoli into small florets. Cut the sweet potato into bite-size pieces. Finely slice the scallions or spring onions.Put the oil into a large family-size pan over a high heat. Let it heat up for 2 minutes, then reduce to a low to medium heat and add the shallots, garlic, ginger, lemongrass and chillies. Cook for 7 minutes, stirring regularly.add the beetroot and salt. Continue cooking for 5 minutes, stirring regularly. Add the coconut milk, cumin, coriander, kaffir lime leaves, black pepper and agave syrup and stir well, then cook for 3 minutes. Add the courgette, sweet potato, red pepper and the mushrooms together with its marinade. Cook for 1520 minutes.Add the broccoli and scallions or spring onions 5 minutes before the end. Remove the basil leaves from the stalks, if using, and add as a garnish just before serving.Serve with brown basmati rice or Thai rice noodles.All the best,Dave & Steve.Subscribe to our channel: http://goo.gl/Pa9iv1More great recipes: https://www.thehappypear.ieFacebook: https://www.facebook.com/TheHappyPearTwitter: https://twitter.com/thehappypearPinterest: https://www.pinterest.com/thehappypear/Instagram: https://instagram.com/thehappypear#TheHappyPear