Recipe: Vegetable Thai Curry

A quick vegetarian curry that makes plenty of great leftovers. Perfect over rice, bread, or even noodles of your choice it comes together really quickly and it’s cheap too.

Vegetable Thai Curry
Serves 6
Perfect for weeknight meals or a make ahead meal.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 tbsp red curry
  2. 225g Asian eggplant
  3. 170g bok choy
  4. 1 large carrot, julienned
  5. 1/2 red pepper, diced
  6. 1 onion, diced
  7. 85g asparagus, diced
  8. 480ml vegetable stock
  9. 100ml coconut milk
Instructions
  1. Heat some oil in a large skillet over a medium heat.
  2. Add the eggplant, cook a couple minutes until soft.
  3. Add the rest of the vegetables and cook until they soften.
  4. Add the stock, curry paste, and coconut milk and bring to a simmer for 5 minutes. Serve hot.
Adapted from Caroline's Cooking
Mab Made Food http://www.mabdese.net/bento/

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