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Vegan Thai Curry served on a plate.
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4.89 from 17 votes

Vegan Thai Curry

A creamy, delicious Thai Curry made in just 20 minutes!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner
Cuisine: Asian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Author: James Wythe
Cost: £6

Ingredients

  • 1 red onion diced
  • 2 garlic cloves diced
  • Thumb sized piece of ginger diced
  • 1 red chilli deseeded and diced
  • 1 lemon grass stalk (prep instructions below)
  • 1 red pepper roughly chopped
  • 1 head of broccoli
  • 400 g firm tofu pressed and chopped into chunks
  • 1 tsp ground coriander
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 2 400ml cans coconut milk
  • 1 tbsp tamari
  • Handful fresh basil
  • Handful mange tout

Instructions

  • Firstly, prepare the veg by dicing the red onion, garlic, ginger and red chilli, give the lemon grass stalk a bash to release it's flavour and slice the pepper, broccoli and tofu into chunks.
  • Heat a pan with oil and add in the onion, garlic, ginger, red chilli, spices, and the lemongrass and fry together for a couple mins
  • Now add the chopped tofu, broccoli, pepper and fry for a further couple minutes
  • Finally, add in the coconut milk, Tamari, fresh basil and mange tout and stir. Allow this to cook on a medium heat for around 8-10 minutes. Remove the lemongrass stalk and it's ready to serve.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 3-4 days. Reheat in a pot or pan over low heat until piping hot or in the microwave. You may need to add some water to loosen the sauce.
To Freeze: Freeze in an airtight container or freezer bag for up to six months.
Tip 1: Try to keep the spices, onion, ginger, and Tamari in the recipe, but you can swap and change the veg to use what you have or what you prefer.
Tip 2: Serve this in a pot in the middle of the table with some brown rice and you’ll definitely impress your guests!
Tip 3: You can swap the tofu for beef, pork, chicken or prawns if you aren’t vegan or vegetarian.

Nutrition

Calories: 474kcal | Carbohydrates: 25g | Protein: 16g | Fat: 35g | Saturated Fat: 31g | Fiber: 6g | Sugar: 11g