Course: Main Servings: 4-6

Prep time: 15 min Cook time: 35 min

Difficulty level: Easy

Author: Jennifer Sargison

We eat this meal EVERY week, the sauce is so tasty and it’s so quick and easy to make. Creamy, tasty and satisfying with just the right amount of spice, it’s suitable for the whole family to enjoy. It also makes a great dish to impress your family and friends! A bonus is its so simple and 100% plant based - you may even have everything in already.

Top Tip - If you have children who aren’t too keen on eating their veggies you can always blend the onion, peppers and courgette to create a smooth sauce. The colour will change and it’ll be thicker but the sauce will still be creamy with hidden goodness! You can then add some vegan ‘chicken’ pieces and serve it with rice

Ingredients

1 red onion (chopped or finely sliced)

2 peppers (chopped)

4 medium sized potatoes or a small bag of new potatoes peeled and cut into small chunks

Grated ginger (about an inch)

Veggie stock cube

3 tablespoons Thai green curry paste (Check the ingredients to make sure the curry paste is vegan as some Thai curry paste contains fish - I used green dragon green paste, not red as it has fish in it)

2 tins coconut milk (full fat)

2 courgettes

Handful of green beans

1 packet tender stem broccoli

2 tbsp soy sauce

Salt and pepper to taste

Optional

Meat free substitutes - vegan ‘chicken’ pieces for well

Toasted cashew nuts and seeds

To serve

Rice, flat bread or on it’s own

Please note you may use any veggies that you have in the fridge, this is a lovely dish to use up veggies that are near their best before date.

Method

Start by frying the red onion for about 5 minutes until they soften
Add the chopped peppers and continue to fry for another 5 minutes
Add the grated ginger, stock cube and half a jar (3 tablespoons) of Thai green curry paste. Mix it all up to coat the veggies.
Add the coconut milk and stir until combined.
Add the diced potatoes
Allow to simmer for around 20 mins until the potatoes are cooked.
Add the chopped courgettes and simmer for around 5 minutes. While the courgettes are cooking you can prepare the rest of the veggies.
Steam or boil the green beans and broccoli for a couple of minutes so they still have a bite to them
Add the soy sauce to the curry and stir it in
Serve the curry in a serving bowl and top with the beans and broccoli
Dry fry the cashew nuts and seeds in a frying pan with some salt and pepper until they turn nice and golden
Sprinkle on top of the curry and serve with rice

We really hope you enjoy this Thai green curry dish, once you’ve made it a few times you’ll be able to make it without needing to check the recipe, so it will soon be a weekly favourite of your too

If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x

Vegan Thai Green Curry