Thai Vegetable Curry

Meat Free Monday

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  2. 2 shallots, roughly chopped
  3. 2 garlic cloves, finely chopped
  4. 1 tablespoon freshly grated ginger
  5. 1 stick lemongrass, finely chopped
  6. 2 green chillies, deseeded and chopped
  7. zest of 1 lime
  8. small bunch fresh coriander
  10. 1 tablespoon sunflower oil
  11. 1 small aubergine, cut into chunks
  12. 1 red pepper, deseeded and cut into dice
  13. 8 chestnut mushrooms, halved (or quartered if large)
  14. 400ml can coconut milk
  15. 6 okra, cut on the diagonal into 3 pieces
  16. 8 baby corn, cut on the diagonal into 3 pieces
  17. 150g canned bamboo shoots, drained
  18. 1 handful of sugar snaps, cut in half on the diagonal
  19. 2 handfuls of bean sprouts
  20. soy sauce
  21. palm or soft light brown sugar to taste
  22. TO SERVE:
  23. fresh coriander leaves
  24. jasmine rice
  25. lime wedges

In just a few decades, Thai food has grown from relative obscurity into one of the most popular cuisines on Earth. This vegetable curry has many of its classic tastes and textures.

Recipe taken from The Meat Free Monday Cookbook.  Foreword by Paul, Mary and Stella McCartney.  Published by Kyle Books.  Photography by Tara Fisher.

Find more great-tasting recipes on the Meat Free Monday website.*

*Please note that this website also produces vegetarian recipes.


Serves 4


  • Prepare the curry paste first. Place the shallots, garlic and ginger in a food processor.
  • Add the lemongrass, chillies, lime zest and coriander stalks (reserving the leaves) and whizz the mixture until finely chopped. You can also make this paste using a pestle and mortar if you prefer.
  • Heat the sunflower oil in a large sauté pan.
  • Add the curry paste and cook over a medium heat for 1 minute until the mixture smells fragrant.
  • Add the aubergine, red pepper and mushrooms and cook for 1 minute stirring frequently until starting to become tender.
  • Add the coconut milk to the pan with 150ml of water and bring to the boil.
  • Add the okra, baby corn and bamboo shoots and continue to cook for a further 5 minutes or so until the veggies are tender.
  • Finally, add the sugar snaps and bean sprouts to the pan and cook for another 30 seconds.
  • Taste and add a dash of soy sauce or teaspoon of sugar if needed.
  • Serve the curry in bowls, garnished with coriander leaves and with jasmine rice and lime wedges to squeeze over.


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