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
Like this recipe? Sign up to Veganuary today to get recipes like this delivered directly to your inbox.
Sign up to receive a celebrity e-cookbook along with inspiring recipes, meal plans and more. All our resources are 100% free!
Already signed up? No need to register again, keep an eye on your inbox for your cookbook!