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.

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.

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