Simple vegan Thai curry

Perfect for a winter week night dinner.
vegan, thai,curry,recipes,food24

Recipe from: 26 July 2016
Preparation time: 15 min
Cooking time: 30 min


  • 2
    olive oil
  • 1
    onion – thinly sliced
  • 4
    cloves garlic – minced
  • 1
    fresh grated ginger
  • 1
    sachet Thai curry paste
  • 2
  • 500
    sweet potato – cut into small chunks
  • 250
    baby corn
  • 250
    thin-stemmed broccoli
  • 180
    cauliflower florets
  • 1
    can coconut milk
  • 250
    vegetable stock
  • salt and pepper to taste
  • 1
    pack fresh coriander
  • 1/4
    toasted coconut flakes for garnish



Heat a large pot or saucepan with a glug of olive oil to medium heat and sauté the onion until translucent and soft.

Add the garlic and stir for 1 minute. Add the ginger and the curry paste and stir for 3 – 5 minutes.

Turn down the heat if it looks like it’s catching on the bottom or burning. Next, add the sweet potato and the flour and stir to coat.

Season with salt and pepper to your taste. Next, add the coconut milk and half of the stock and allow to simmer for 20 minutes.

Add the broccoli and cauliflower and leave to simmer for a further 10 minutes. Pour in the rest of the stock if it looks too ‘dry’.

Serve with cooked Basmati or Jasmine rice and top with a handful of coriander leaves and coconut flakes. Enjoy while still warm.

Recipe by Tessa Purdon.

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Read more on: thai  |  curry  |  recipes  |  vegan


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