This Thai Vegan Curry recipe could not be easier and it is so very tasty! You can use any vegetables you like – for this one I have used cauliflower, zucchini, sweet potato and I added some chickpeas for extra protein and fibre. Chickpeas are really good for you! Click here to find out more.
“One cannot think well, love well, sleep well if one has not dined well” Virginia Woolf
Some other suggestions are potato, capsicum, green beans, pumpkin, snow peas – anything you like will work!
Thai Vegan Curry
This is a quick and easy recipe that will satisfy that craving for a warm and delicious meal. Serves 6.
1 Tablespoon Thai curry paste (red or green)
1/2 head of Cauliflower (break up the florets)
1 medium Sweet potato (peeled and cut into squares)
1 Zucchini (cut into squares)
1 x 400ml tin of Coconut milk or cream
1 x tin chickpeas (organic if you can get it)
1 teaspoon brown sugar (optional)
Handful of Coriander to garnish
Chopped red or green chilli if you like it hot!
What do I do now?
Put the curry paste in the pot / pan with a tablespoon of olive oil and fry until fragrant (about a minute). Then add all your vegetables and stir until they are coated with the curry paste – if you put your face over the pot right now your eyes should water and it will smell amazing! Then just add the coconut milk and brown sugar and simmer on a low temperature for about 15 – 20 minutes. Add the chickpeas before serving and stir. Take off the heat, put into a nice bowl and garnish with coriander and chilli. Serve with rice – brown rice or white rice – both will be delicious.
How easy was that!?
Anything else I should know?
If you are making this not as a vegan recipe you can add your meat first and then your vegetables – you can also add a teaspoon of fish sauce to the curry just before taking off the heat.