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Vegan red curry recipe

Vegan Red Curry

This Vegan Red Curry recipe is flavour packed and a simple one. You can also and easily substitute (or leave out) ingredients.
if you desire and need extra protein, feel free to add in a tin of rinsed and drained chickpeas or lentils…..delicious. 
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Course: Dinner
Cuisine: Thai
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4
Calories: 544kcal
Author: Nellie Kerrison | Relish Mama
Cost: 15

Equipment

  • 1 Wok or Heavy based Frying Pan

Ingredients

  • 2 tablespoons olive oil
  • 1 brown onion diced
  • Sea salt
  • 4 garlic cloves peeled & finely chopped
  • A thumb sized piece of ginger peeled & finely chopped
  • 2 tablespoons red curry paste
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 tablespoons red curry paste
  • 2 medium sized sweet potatoes peeled and cut into large dice
  • 2-3 medium sized potatoes peeled and cut into large dice
  • 2 carrots peeled and sliced on the angle
  • 1/2 small cauliflower florets sliced
  • 400 ml coconut milk or cream
  • 1 cup of water or stock
  • 4 Kaffir lime leaves see notes
  • 1 cup of coriander leaves washed and chopped
  • 1 lime Juiced

Yoghurt

  • 1 cup full fat Natural or Greek style yoghurt
  • Juice and zest of one lime or lemon
  • Sea salt
  • 1/2 teaspoon of ground cumin

Serving suggestions: Steamed rice and or roti bread and yoghurt.

    Instructions

    • To make the garlic yoghurt, place all the ingredients together in a small bowl and refrigerate until needed.
    • Place a wok or a heavy-based frying pan over a medium heat. Add the oil and then the onion and sea salt and cook until aromatic and softened, about 8 minutes.
    • Add the garlic and ginger and stir for a minute.
    • Add the ground spices and curry paste and cook for 1-2 minutes, stirring regularly.
    • Add the sweet potatoes and the potatoes and carrots. Stir for a minute or two to coat and toast in the spices.
    • Add the cauliflower florets. Cook for a further 8-10 minutes or until tender.
    • Add the coconut milk and water. Cook for 20 minutes, stirring occasionally.
    • Taste for seasoning and adjust as needed. Fold through the coriander and the lime juice.
    • Serve with steamed rice and or roti bread and yoghurt on top of each, and serve.

    Notes

    If you don’t have kaffir lime leaves, please don’t rush out to buy these. Your curry will still be really lovely.

    Nutrition

    Calories: 544kcal | Carbohydrates: 62g | Protein: 11g | Fat: 31g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 159mg | Potassium: 1576mg | Fiber: 10g | Sugar: 14g | Vitamin A: 23847IU | Vitamin C: 72mg | Calcium: 220mg | Iron: 7mg