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Thai Vegetable Red Curry

Flora Freedom

Thai Vegetable Red Curry

This vegan Thai vegetable red curry recipe is minimal effort for maximum flavour.

Who doesn’t love a fragrant Thai curry? This plant-based version is one of those extremely flexible dishes. You can either stick to the recipe or make it go a bit further by using any vegetables you have.

Servings: Makes 4

Prep time: 5 minutes

Cooking time: 30 minutes

If you enjoyed this dish, explore our other vegan curry recipes.

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Ingredients

25g Flora Freedom (or similar)

1 tablespoon vegetable oil

1 red onion, peeled and cut into thin wedges

2 garlic cloves, crushed

1 red chilli, deseeded and thinly sliced

3 tablespoons Thai red curry paste

410g coconut milk

500g sweet potatoes, peeled and cut into chunks

220g green beans, trimmed and halved

400g tinned chickpeas, drained

1 lime, juiced

1 pack basil

Thai Jasmine rice or Basmati rice, to serve

This vegan Thai vegetable red curry recipe is minimal effort for maximum flavour.

Who doesn’t love a fragrant Thai curry? This plant-based version is one of those extremely flexible dishes. You can either stick to the recipe or make it go a bit further by using any vegetables you have.

Servings: Makes 4

Prep time: 5 minutes

Cooking time: 30 minutes

If you enjoyed this dish, explore our other vegan curry recipes.

Method

Heat Flora and oil in a large frying pan and fry the onion for about 5 minutes until soft.

Add crushed garlic and half the chilli and cook for 2-3 minutes.

Stir in the Thai red curry paste, coconut milk and 250ml water and bring to the boil.

Add sweet potatoes, reduce heat to a simmer and cook uncovered for 10 minutes.

Add green beans and chickpeas and cook for a further 5-10 minutes until the sweet potatoes and beans are just tender.

Stir through the lime juice and garnish the curry with remaining sliced chilli and basil leaves.
Serve with rice.

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