Vegan Red Thai Coconut Curry

Vegan Red Thai Coconut Curry


1 White Onion finely diced
1 thumb sized Piece of Ginger minced
3 tbsp Red Curry Paste (ensure yours is vegan, or make your own)
2 x 400ml cans Coconut Milk
2 tsp Chilli Paste (sambal oelek)
4 tbsp Soy Sauce
1 tsp Rice Wine Vinegar

1 head Broccoli cut into florets
6-7 Small Potatoes quartered
1 large handful Green Beans
1 cup Frozen Peas
1 block (250g) Tofu cut into 1 inch cubes
1 large handful Spinach

1/2 Red Onion
1 Red Chilli
Fresh Coriander
Sesame Seeds
This creamy Vegan Red Thai Coconut curry is full of delicious veggies and covered with a thick, coconut sauce


1.First, wash and quarter the potatoes and boil for 10 minutes, drain and set aside.
2.While the potatoes are boiling, start making the sauce. Add a little oil to the bottom of a large stockpot. Cook the finely diced onion and the minced ginger over a medium/high heat for 3-4 minutes until the onion is translucent. Add the curry paste and cook for another minute.
3.Next, add the coconut milk and give everything a good stir. Add the soy sauce, chilli paste and bring to a simmer.

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