Packed with delicious veggies within a thick, delicious coconut sauce, this vegan red Thai curry recipe from the Lauren Caris Cooks is the ultimate winter warmer. The spice of the chilli and aromatic curry make this recipe a perfect weekend takeaway alternative, so gather your veggies and indulge into the rich taste of a healthy and delicious dinner meal.
For the Sauce:
Whole white onion (finely diced)
2 x 400ml cans of coconut milk
Thumb sized ginger (minced)
4 tbsp soy sauce
3 tbsp red curry paste (vegan)
2 tsp chilli paste
1 tsp rice wine vinegar
6 – 7 small potatoes (quartered)
1 block (250g) tofu (cut into 1 inch cubes)
1 broccoli head (cut into florets)
1 large handful of green beans
1 cup frozen peas
1 large handful of spinach
1 red chilli
1/2 red onion
Wash and quarter the potatoes and boil for 10 minutes. Once thoroughly cooked, drain and set aside. Meanwhile, start preparing the sauce. Add a splash of oil to the bottom of a large stockpot and add the finely diced onion and the minced garlic and cook over a medium-high heat for approximately 3-4 minutes until the onion becomes translucent. Add the curry paste and cook for another minute. Add the coconut milk and give everything a generous stir. Once stirred, add the soy sauce, chilli paste and bring everything to simmer.
In a separate pan, heat some oil and fry the tofu until golden brown on each side. Add the cooked potatoes and the rest of the remaining vegetables, except for spinach, into the curry and simmer for 5 minutes. At the end, stir in the rice wine vinegar and the spinach until it wilts.
Serve your curry with rice and top with the earlier prepared tofu, some sliced red chilli, sliced red onion, fresh coriander and a sprinkle of sesame seeds. Enjoy!