Tasty Thai Curry

, , ,

This dish is another way to increase vegetable consumption.

This vegan curry is very mild (feel free to increase the chilli to suit your taste) and its creamy flavour appeals to most children. If following a vegan/dairy free/gluten free diet, please watch out for some veg stock powders or cubes as these can include milk solids and wheat. Feel free to omit altogether, especially if serving this to young children and weaned babies as they can be high in salt.

TASTY THAI CURRY

Joanne Iceton
A creamy veggie curry that is great to use up what veg you have
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Servings 4

Ingredients
  

  • 1 tbsp. oil
  • 800 g vegetables* - sliced or chopped e.g. I used 1 onion, 4 new potatoes, 1 sweet potato, 1 pepper, 1 carrot, 100g mangetout
  • 3 cm fresh ginger, grated or use 1 tbsp. ginger paste (ground ginger will not work here)
  • 1 - 2 garlic cloves, crushed or use 1 - 2 tsp. garlic paste
  • 1 tbsp. ground cumin
  • 1/2 tsp. chopped fresh chilli or use 1/2 tsp. chilli paste or flakes (you can increase if wished)
  • 400 ml can coconut milk shake well before opening
  • 1 vegetable stock cube remember to check ingredients if vegan
  • cooked brown rice** to serve (or use white rice if preferred)

Optional

  • 1 lime, cut into wedges to serve
  • handful fresh coriander, chopped to serve
  • 400 g diced uncooked chicken if wishing to use chicken, reduce the vegetables to 600g

Instructions
 

  • Add the oil, onions and hard vegetables to a pan and cook on a medium heat for 5 mins.
    If including chicken, add this now.
  • After the veg has softened, add the remaining vegetables, garlic, ginger and spices. Stir in then add the coconut milk and stock cube and simmer for 8 -10mins. Check throughout and add a splash of water if it becomes too dry.
  • Serve with chopped coriander (optional), rice and lime wedges.

Notes

*You may substitute most vegetables for this dish including bags of frozen veg as they contain just as much nutrition. Also, use up any leftover veg at stage 2 to help avoid food waste too. Try butternut squash, parsnip, turnip/swede, celery for the hard veg and courgettes, broccoli, green beans, baby sweetcorn and aubergine as the soft veg.
To cook failproof rice:
To cook failproof rice, measure 50g per person (more if hungry and less for children) then rinse well under running cold water. As a guide, a mug holds roughly 200g, enough for four people as a side.
Add to a pan and cover with cold water to a level of 2.5 cm (the length of your first  joint on your thumb) with a large pinch of salt. Bring to the boil, cover, (use foil if you don’t have a lid), simmer for 5 mins, then turn off  the heat. Leave well alone for 10 mins. The rice will continue to cook in the residual heat and absorb the water. If you do have a little water remaining, just drain it and serve.
 
Keyword curry, thai, vegan, vegetarian

The recipes are free to everyone to use (please give credits to us if you choose to use them), and always will be, but our non-profit organisation incurs many costs to keep it running. If you would like to help keep it going, please consider giving a donation. If you feel inspired to try more, why not invest in our Recipe Collection, available online or from our Eco Market. 

Thank you

Card Donations PayPal Donations

Nutritional Benefits

The abundance of vegetables in this recipe provides a wide variety of vitamins, minerals and antioxidants that may help to prevent certain cancers, heart disease, strokes, type 2 diabetes as well as supporting the body to function to the best of its ability.

All vegetables contain soluble fibre which not only helps digestion but can help to prevent bowel cancer, heart disease, stabilise blood sugars and increase the good bacteria in the gut.

Coconut milk contains fat that is mostly in the form of medium chain saturated fatty acids (MCFAs). One type in particular, called lauric acid is converted in the body into a highly beneficial compound called monolaurin, an antiviral, antifungal and antibacterial that destroys a wide variety of disease causing organisms. 

The antioxidants in garlic, ginger, chilli and cumin not only protect the heart but are anti-inflammatory and have anti cancer properties.