Vegan Red Thai Curry Dish

Vegan Red Thai Curry

Veg-With-Louise


A Combination of Butternut Squash, Carrot & Spinach in a Rich and Creamy, Spicy Thai Curry Sauce.

My love for spicy food has only grew over the past few years. To me the hotter, the better! This really applies to everything (as you can see from my previous Butternut Squash Soup Recipe) https://veg-with-louise.com/2018/12/17/166

Curry has always been a ‘go-to’ dish for my family, I always remember pestering my mum to make her curry every other day when I was little. With becoming vegetarian it was a worry for me what I could substitute the chicken for, I really couldn’t picture anything else taking its place.

However, through both my mum and I experimenting with a wide variety of veggies we have found a number of different styles of curry that are honestly better than any curry I had before.

The use of veggies in a curry adds that deliciously fresh taste to compliment the spices. This Thai Red Curry includes butternut squash, carrots, ginger, scallions and spinach. Along with the veggies there is curry paste, curry powder and coconut milk.

The coconut milk adds a lovely creamy texture to the rich curry spices, making this Thai Curry absolutely delicious and very ‘more-some’. Note that you adapt this level of hotness to this curry; I use a little over the measurements that I will give as a I LOVE spicy food.

I made this meal within such a short space of time, about 40 minutes all in, and at a great price of £12.73 (ingredients bought from Asda). This meal is so affordable as some the ingredients can be used again, and if you have extra curry leftover, you can freeze it for during the week. This is the perfect meal for this dry January.

My favourite part about this dish is that it is completely vegan. If you are looking for some meatless meal inspiration then please keep reading!!

What You Will Need

  • 1 × Ready Prepared Bag of Butternut Squash
  • 1 x Ready Prepared Bag of Butternut Squash, Carrot & Ginger
  • 1 × small bag of Scallions
  • 1 × Can of Coconut Milk
  • 2 × Vegetable Stock Cubes in ¾ litre water
  • 2 × teaspoons Paprika
  • 1 × tablespoon Ground Ginger
  • Spinach (preferably baby spinach)
  • Chilli Flakes (to taste)
  • Salt & Pepper (to taste)
  • 2-3 tablespoons Thai Red Curry Paste
  • 2 teaspoons of Yellow Curry Powder
  • 1-2 tablespoons of Vegetable Oil
  • White Basmati Rice

Step One

To begin this recipe get yourself a nice been deep frying pan (Follow this link https://amzn.to/2RJ5T7E to get yourself a gorgeous, gourmet sauté pan for £34.99). Add your vegetable oil to a frying pan and heat it on a medium-high heat. Dice up your shallots and sauté then for roughly 5 minutes until they are translucent and soft.

Step Two

Once your shallots are ready it’s time to add your next load of veggies. Add in your butternut squash, carrots & ginger mixes. Add in your spices of Thai red curry paste, yellow curry powder, paprika, chilli flakes, ground ginger, salt and pepper. Give this all a mix ensuring that your veggies are all evenly coated in the spices and oil.

Now let the veggies cook for 2-3 minutes in the seasonings and spices; you’ll know when it’s time to begin the next step as the curry paste will let let off a strong hot aroma.

Step Three

After allowing the spices to coat the veggies you now want to add your vegetable stock cube and coconut milk. Let this simmer away with a lid on, on a low heat. Allow to simmer for 18 minutes and stir occasionally throughout.

Whilst the delicious mix of veggies and spices is simmering away you can boil up your rice so it is ready in time for your curry. I will post a blog with a step by step guide on how to achieve perfect fluffy rice soon!! So keep an eye-out for that!!

Step Four

Finally! After 18 long minutes the curry is finally READY! Lets be serious though, 18 minutes is not a long time at all to make an outstandingly tasty curry is it? Now you can Add in your spinach and let it wilt down before serving. Serve up some rice and top with your curry, with some nan-bread to serve and you are sorted.

  • if you would prefer to use kale instead of spinach you can do so, just add it in a little earlier to give it enough time to wilt down.

Let me know what you guys think of my recipe & be sure to show me pictures of your own versions too!! Thank you SO much for reading and following me on my journey. Look out for my next blog coming soon, and remember to follow my pinterest ‘vegwithlouise’ and Instagram ‘@vegwithlouise’ for constant and continuous updates. Following my instagram will allow you to also see the process of my cooking live!!

Love, Louise xox

Published by Veg-With-Louise

Vegetarian food blogger aiming to inspire your meat-free meals. I am looking for ways to share my vegetarian and vegan recipes with more people, from creating my own recipes, to adding my own little touches to other people's recipes. If you are struggling with becoming vegetarian then I hope that my blog will inspire and help you throughout your journey.

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