Thai Vegetable Curry

Print Recipe Add to Collection
5 from 1 vote

Thai Green Vegetable Curry

There are no hard and fast rules about which vegetables to use in a curry, so if you have some leftover, just add them in. You can use curry paste from a jar, or make your own.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Thai
Season: Summer
Type: Vegan, Vegetarian
Diet: Dairy Free, Gluten Free
Servings: 4
Calories: 448kcal
Author: REALMEALDEAL

Ingredients

  • 300 g basmati rice organic, fairtrade
  • 2 tbsp groundnut oil organic
  • 1 red onions organic, peeled and diced
  • 1 aubergines organic, diced 1cm cubes
  • 1 red peppers orgnanic, deseeded and diced
  • 2 tbsp thai green curry paste organic
  • 75 g mange tout organic, sliced lengthways
  • 3 carrots organic, peeled and sliced into discs
  • 400 ml reduced fat coconut milk organic, fairtrade
  • 200 ml vegetable stock organic
  • 150 g spinach leaves organic
  • 1 limes organic, fairtrade, cut into wedges

Home-made curry paste (optional)

  • 20 g fresh ginger organic, peeled and grated
  • 2 garlic cloves organic, peeled and crushed
  • 1 tbsp lemon grass organic, outer leaves removed, finely chopped
  • 1 red chillis organic, deseeded and finely chopped
  • 2 tbsp ground nut oil organic

Instructions

  • Put the rice on to cook as per the packet instructions
  • Heat the oil in a large frying pan and fry the onion, aubergine and pepper over a medium heat for about 5 minutes.
  • Add the curry paste, stir and fry for 2 minutes. If you are making your own, blitz all the ingredients together in a food processor until you get a paste.
  • Add the mange tout, carrots, coconut milk and vegetable stock and simmer for 15 minutes.
  • Stir in the spinach leaves one handful at a time and cook until the leaves have wilted which will take around 2 minutes.
  • Serve the curry together with the rice and a wedge of lime.

Notes

In a hurry or not all eating together?
This dish can be re-heated.

Nutrition

Calories: 448kcal | Carbohydrates: 44g | Protein: 8g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Sodium: 566mg | Potassium: 901mg | Fiber: 10g | Sugar: 11g | Vitamin A: 12400IU | Vitamin C: 155.1mg | Calcium: 110mg | Iron: 4mg

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.