Thai Vegetable Curry Recipe

Name: Thai Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large potatoes, peeled and cut into 8ths; 3 garlic cloves, crushed; 1 onion, peeled and chopped; 1/2 cup ground almonds; 1 tablespoon fresh coriander leaves; 3/4 teaspoon ground cumin; 1/2 teaspoon turmeric; salt and pepper, to taste; 3 tablespoons peanut oil; 1 red bell pepper, deseeded and chopped; 1 cup cauliflower floret; 1 cup broccoli floret; 1 cup coconut milk; 1/2 cup vegetable stock (I used 1 cube and hot water); 2 tablespoons mango chutney; To serve; freshly cooked rice

Servings: persons

3 large potatoes, peeled and cut into 8ths
3 garlic cloves, crushed
1 onion, peeled and chopped
1/2 cup ground almonds
1 tablespoon fresh coriander leaves
3/4 teaspoon ground cumin
1/2 teaspoon turmeric
salt and pepper, to taste
3 tablespoons peanut oil
1 red bell pepper, deseeded and chopped
1 cup cauliflower floret
1 cup broccoli floret
1 cup coconut milk
1/2 cup vegetable stock (I used 1 cube and hot water)
2 tablespoons mango chutney
To serve
freshly cooked rice

1
Bring a saucepan of water to the boil, add the potatoes and cook for 10 minutes.
2
Meanwhile, make the spice paste: blend the garlic, onion, almonds, coriander, cumin, turmeric, salt, pepper and 2 tablespoons of the oil in a blender or food processor until a smooth paste is formed.
3
In a skillet, heat the remaining tablespoon of oil over a medium heat and add the red bell pepper. Cook for 3 minutes, until slightly softened.
4
By now the potatoes should have boiled for 10 minutes, so add the cauliflower and broccoli florets to the potatoes in the saucepan and cook for a further 5 minutes.
5
Add the spice paste to the red bell pepper in the skillet and cook for a further 4 minutes.
6
When the potatoes, broccoli and cauliflower are cooked, remove them from the heat, drain and set aside.
7
Add the coconut milk and vegetable stock to the spice paste in the skillet and cook for 3 minutes.
8
Stir in the mango chutney. Add the cooked potatoes, broccoli and cauliflower and heat through for 3-4 minutes.
9
Serve immediately with freshly cooked rice.
10
NB: This keeps well in the fridge and can be reheated in he microwave the next day.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 large potatoes, peeled and cut into 8ths, 3 garlic cloves, crushed, 1 onion, peeled and chopped, 1/2 cup ground almonds, and more.

Yes, Thai Vegetable Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Vegetable Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions