Thai green vegetable curry is one of my absolute favourites! The creaminess of the coconut combined with the hit of flavour from the chilli and lemongrass is a match made in heaven for me. This recipe is great for a winter meal, the curry paste is so simple to make and can even be made in larger batches for future use (as it stores well in the fridge). The curry itself is quite warming and rich, so the addition of a variety of fresh vegetables balances out the meal. I found the combination of those vegetables listed below to be really enjoyable, but feel free to substitute them for whatever vegetables suit your taste or are available to you!

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Ingredients (serves 4)
Curry Paste

  • 1 small red onion, diced
  • 1 large red chilli, sliced
  • 1 large green chilli, sliced
  • 3 garlic cloves, minced
  • 4 kaffir lime leaves
  • 5g piece root ginger, minced
  • 2 lemongrass stalks, sliced
  • ¼ bunch fresh coriander, sliced (plus extra for garnishing)
  • ½ bunch fresh basil, sliced
  • 1 tsp ground coriander
  • 1½ tsp ground cumin


  • ½ butternut pumpkin, peeled and cubed
  • 1 large eggplant, cubed
  • 2 medium sized carrots, sliced
  • ½ head cauliflower, broken into florets
  • 6 button mushrooms, sliced
  • 100g green beans, trimmed
  • 1 zucchini, sliced
  • 2 270mL tinned lite coconut milk
  • 1L vegan low sodium chicken stock
  • 2 tbs low sodium soy sauce
  • 2 cups brown basmati rice, rinsed


  • Preheat oven to 180 degrees celcius, prepare eggplant and pumpkin and baking them in the oven for approximately 20 minutes
  • Prepare the other vegetables and curry paste ingredients accordingly and set aside
  • Begin making the curry paste, adding all the prepared listed ingredients into a blend and pulsing until a smooth consistency is reached
  • In a rice cooker or pot cook rice according to instructions on the packet
  • Add the curry paste to a medium-hot pan and heat for a few minutes until it is quite aromatic
  • Add in the other vegetables (mushrooms, green beans, cauliflower, zucchini, and carrot) and allow to cook for a few minutes, allowing the mushrooms to brown slightly
  • Add in the pumpkin, eggplant, stock, coconut milk, and soy sauce, stir gently until the sauce becomes green and all the curry paste is mixed in
  • Fold the sauce over the vegetables, ensuring that they are coated,  and simmer the curry for approximately 25 minutes or until all vegetables are soft
  • Serve with rice, garnish with extra coriander, and chilli flakes if desired


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