Thai Red Vegetable Curry


Time Taken:

30 minutes




3 garlic cloves, crushed

3 Tsp ginger paste (OR grated ginger)

Half a jar of Thai red curry paste

1 courgette

1 red onion

Half a cauliflower

6-8 medium mushrooms

1 red pepper

1 tin of coconut milk

Large handful of fresh coriander

600ml boiling water

2 TBsp lemon juice (optional)

Salt and pepper


Slice the red pepper. Dice the courgette. Fienly slice the onion. Slice the mushrooms. Chop the cauliflower into florets (chunks) and dice the stalk, removing the green leaves. 

In a large frying pan on a medium heat, add the garlic, ginger paste and curry paste to 2 Tsp oil. Fry for 2 minutes.

Add the onion, red pepper, courgette and a splash of water. Simmer on a low-medium heat for 10 minutes.

Add the coconut milk, lemon juice, boiling water, cauliflower and mushrooms. Season with salt and pepper and simmer for 20 minutes.

Roughly chop the coriander. Add most to the pan and stir well.

Remove from the heat, top with the remaining coriander and serve!