Thai Vegetarian Curry



Thailand. Oh man. It’s such a magical country. The people, buy viagra viagra the landscape, best viagra ampoule the climate, viagra sale the food…all good things. I was lucky enough to go there last year – twice! Each time I was there I fell more in love with the vegetarian curries. Yum! This curry is not really a traditional Thai curry as I added some not-so-Thai spices to it like smoked paprika, but it still tastes amazing. And it makes me a bit nostalgic for warm breezes, beautiful beaches and quality time with my love. I hope, once you make this curry, that it can instil some sort of happiness in you too. Wouldn’t that be the best?


Here’s the thing about this dish – you can add whatever you want to it as far as veggies go! So this would be a good clean-out-your-fridge kind of meal to make. I’ve made it with squash before, chickpeas, snap peas, eggplant etc – it’s always been good. So although I am giving you a recipe – add whichever veggies you have, but make sure to add lots as that’s what makes this such a tasty and healthy dish!




Thai Vegetarian CurryΒ serves 4-6


2 cans of coconut milk (low fat or full fat)

1-2tbsp red curry paste (1 for less spice, 2 for more of a kick)

1.5 tbsp brown sugar, or coconut sugar

1tsp each of: curry powder, turmeric, cumin, smoked paprika (all optional, but add a nice flavour!)

1tbsp coconut oil


1 red onion – chopped

1 inch fresh ginger – minced

2-4 cloves of garlic – minced

1 large carrot – diced

1/2 cauliflower – roughly chopped

1 yam – diced

1-2 white or red potatoes – diced

1 green pepper – sliced into bite sized pieces

5 mushrooms – sliced

1/2 red cabbage – thinly sliced

lime and cilantro for garnish


Prep all of your ingredients before you begin cooking! Then, in a large pot or wok, heat your coconut oil at medium/high heat. Once the oil is hot, add your garlic, ginger, and onion. Saute until the onion is translucent(ish) and then add your potatoes and carrot. Add your spices (curry powder, cumin, turmeric and smoked paprika) if using. Mix everything together, pour in a 1/4 cup of water and cover with a lid – allowing the potatoes and carrots to cook through, stirring often. Once the water has dissipated, and the potatoes are starting to get tender, add your cauliflower, mushrooms, and peppers and mix again allowing the spices to cover everything. Next, pour in the two cans of coconut milk, the curry paste and the brown sugar (or coconut sugar). Mix thoroughly, making sure the curry paste dissolves and no clumps are left. Bring to a boil, then turn the heat down to a simmer. Add your cabbage now, mix it in or leave it on top to steam. With the lid on, allow the curry to simmer for 15-20 minutes, stirring often. While the curry is cooking, make some rice and enjoy a glass of wine, or whatever it is that you like to drink. Once the curry is heated through, and all the veggies have been cooked just enough, serve the delightful curry on top of freshly made rice. Garnish with a wedge of lime and chopped cilantro. Enjoy!





Lime and cilantro pair very well with this dish and are some of my favourite flavours – so I add a ton to my bowl, but be yourself and add as little or as much as you’d like.





Writing this post now makes me crave this little bowl of spice and sweetness. I love myself some coconut milk and am a fan of anything spicy. I always make mine super spicy, but if you stay with one tablespoon of the curry paste you should be just fine if you’re not a huge fan of spice.

Make this sometime this week – you won’t regret it! It’s very filling, full of nutrients and so far, has been a favourite whenever it is shared among friends. The proof is in the pudding, or in this case, the curry!


Cori Anne



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