Description

A fragrant, satisfying dish that really lets your veggies shine, this Thai curry with coconut milk is naturally plant-based and a definite crowd-pleaser. This is a very adaptable recipe that can be adjusted depending on how spicy you like things – adding more coconut milk can always help to cool things down if necessary!

Looking for a soy-free version? Replace the tofu with beans or peas, plant-based chicken pieces, or mushrooms to make this your own. If you prefer a different flavor profile, this is also stunning using an Indian curry paste instead. Check the ingredients list on your curry paste to make sure it’s vegan – look out for fish in Thai curry paste, and dairy in Indian curry paste.

Ingredients

Scale

1 onion
2 cloves garlic
Neutral vegetable oil, like sunflower or canola
1 thumb-sized piece of fresh ginger, or 1 tsp ground ginger (optional)
2 sweet potatoes
1 carrot
10.5 oz pack of tofu (or 300 g)
2 tbsp Thai red or green curry paste
14 oz. (400 g) cooked chickpeas
A 13.5 oz can (400 ml) coconut milk, or 150 ml dairy-free cream
2 tsp lime juice, or lemon juice (optional)
Fresh chopped cilantro (coriander), to serve (optional)

Instructions

Chop the onion, garlic, and fresh ginger if using. Cube the sweet potatoes, carrot, and tofu.
Heat a little oil in a deep skillet or pan over a medium heat.
Add your vegetables (apart from the garlic and chickpeas), and your tofu (or mushrooms/meat-free chicken), and sauté for 3 minutes. Add the garlic for a few moments at the end.
Add enough boiling water to cover your ingredients, and stir.
Add the curry paste, followed by the coconut milk/dairy-free cream. Cover and cook on a medium-high heat for 15 minutes.
Stir occasionally during this time and take care not to let it dry out, especially if you’re using dairy-free cream. You can add more water as needed.
Add your chickpeas, and lime juice if using.
Stir and cook on low heat for another 5 minutes. You can leave the pan uncovered for this stage if you’d like your curry to be a little drier.