Thai red curry with quick pickled cucumber

Ingredients

• 2 tsp vegetable oil
• 1 shallot, finely chopped
• 4 tbsp vegan Thai red curry paste
• 400ml Alpro coconut drink, unsweetened
• 400ml vegan vegetable stock
• 300g butternut squash, cut into 2cm cubes
• 150g baby potatoes, halved
• 150g green beans, trimmed
• 60g baby spinach leaves
• 100g shelled edamame beans
• 1 tbsp low sodium soy sauce or tamari
• 2 limes, juiced
• coriander or Thai basil leaves, to serve (optional)
• cooked brown rice, to serve
• 1 large cucumber
• 4 tbsp rice vinegar
• pinch of chilli flakes

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