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Thai-inspired Vegetable Curry

A recipe for Thai-inspired Vegetable Curry: simple and easy yummy vegetable curry recipe best with Rice
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Side Dish
Servings 6 as a main


For the curry sauce:

  • 2 medium sized onions, chopped
  • 5 large garlic cloves, chopped
  • 1 piece of ginger the size of your thumb, peeled and grated
  • 1 small bunch of coriander
  • 1 teaspoon coriander powder 
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon sea salt
  • zest of 2 limes
  • juice of 2 ½ limes
  • 2 green chillies, finely chopped*(see note above)
  • 2 green chillies, finely chopped*(see note above)
  • 1 can / 400 ml full fat coconutmilk

For the curry:

  • 1 Tablespoon coconut oil, melted
  • 1 large sweet potato, peeled and chopped into cubes
  • 1 large carrot, peepled and chopped into cubes
  • 1 small head of cauliflower, cut into medium-sized florets
  •  1 small head of cabbage, thinly sliced
  • 1 lemongrass stalk, tough outer layer removed, bruised in a mortar and pestle (optional) 
  • 1 cup / 250 ml water
  • 250 g / 1 package smoked tofu,cubed

For serving:

  • 3-4 spring onions, finely chopped
  • 1 handful of peanuts, toasted
  • extra coriander, finely chopped
  • 1-2 limes, cut into quarters


For the curry sauce:

  • In a double boiler, steam about ¾of the butternut squash for 5 to 8 minutes, or until thoroughly cooked.
  • In a high speed blender combine the chopped onions, garlic, ginger, fresh coriander, spices (coriander, cumin and turmeric powders), salt, lime zest and juice, chilies and the coconut milk and blitz until you have a smooth sauce.
  • Working in batches, add the cooked butternut squash to the mixture and blitz until creamy.

For the curry:

  • In a large pot over medium heat, add the coconut oil, the carrot, sweet potato and the remaining ¼ of butternut squash.
  • Saute for a few minutes or until the vegetables are golden brown.
  • Add the curry sauce followed by the bruised lemongrass stalk (if using) and 1 cup / 250 ml of water and bring to a boil.
  • Once boiling, decrease the heat to low-medium and simmer for 10 minutes.
  • After that time, add the cauliflower, cabbage and smoked tofu and simmer for 5 minutes longer.
  • If the sauce seems too thick, add a bit more water to thin it out to the consistency you like (I like mine to resemble a smooth blended soup).
  • Season with extra salt and serve with the chopped peanuts, scallions, coriander and a good squeeze of lime juice.
Keyword Thai-inspired Vegetable Curry Recipe