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.




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


  • 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.

Like this recipe? Sign up to Veganuary today to get recipes like this delivered directly to your inbox.

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part. Will you join them?