Vegan Thai Red Curry

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Whether you have been practising veganism for a while, you are giving Veganuary a go, or whether you are just trying to eat a more plant based diet, this delicious Thai Red Curry is bursting with flavour and spice and is perfect for you.

Packed with three of your five a day (so that means plenty of fibre), it is really low in calorie, even with potatoes in the recipe, so no extra carbs are needed.

Edamame beans are a great source of vegan protein, and this recipe is packed with them. Protein is really important when we want to lose weight, as it boosts our metabolism to help us burn calories more efficiently, and it also keeps us fuller for longer.

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Vegan Thai Red Curry

  • Author: Rachel Wilcock
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Description

Delicious Vegan Thai Red Curry

Ingredients

Scale

2 tsp vegetable oil

1 shallot, finely chopped

4 tbsp vegan Thai red curry paste

400ml Alpro coconut drink, unsweetened

400ml vegan vegetable stock

300g butternut squash, cut into 2cm cubes

150g baby potatoes, halved

150g green beans, trimmed

60g baby spinach leaves

100g shelled edamame beans

1 tbsp low sodium soy sauce or tamari

2 limes, juiced

Coriander or Thai basil leaves, to serve (optional)

Cooked brown rice, to serve (but add the calories)

For the pickled cucumber

1 large cucumber

4 tbsp rice vinegar

Pinch of chilli flakes

Instructions

Pickled Cucumber

  1. To make the pickled cucumber, split the cucumber in half, remove the core with a teaspoon and discard.
  2. Cut the cucumber halves into thin semi-circles, then toss in a bowl with the vinegar, chilli and a pinch of salt.
  3. Leave to pickle while you make the curry.

Thai Curry

  1. Heat the oil in a deep frying pan over a medium heat.
  2. Add the shallot and fry for 5 mins until soft, then stir in the curry paste and cook for 2-3 mins until the fragrance is released.
  3. Add the coconut milk and stock and bring to a simmer.
  4. Add the squash and potatoes and cook uncovered for 20 mins until the potatoes are tender and the sauce has reduced and thickened slightly.
  5. Stir in the green beans, spinach and edamame and cook for 4 mins more until tender.
  6. Season with the soy and lime juice and sprinkle over the coriander or Thai basil, if using.
  7. Serve in bowls over rice if you wish, with the pickled cucumber alongside.

Notes

Don’t forget to add your calories if you decide to serve with rice.