Vegan Thai green curry recipe

Thai green curry

Go green or go home with this plant-packed Thai curry. Spinach? Check. Spring onions? Check. Peas? Check! 

Vegan Thai green curry recipe

Vegan Thai green curry recipe

Go green or go home with this plant-packed Thai curry. Spinach? Check. Spring onions? Check. Peas? Check!

  • Small Bunch Coriander
  • Small Bunch Spring Onions (white and green parts separated)
  • 100 g Spinach Leaves
  • 300 ml Alpro Coconut Unsweetened drink
  • 1-2 tbsp Green Curry Paste
  • 50 g Peas
  • 1 Medium Sweet Potato (peeled and cut into 2cm cubes)
  • 8 Cherry Tomatoes (halved)
  • 100 g Baby Sweetcorn (in half through the middle)
  • Juice of 1 Lime
  • Sunflower Oil
  • 1 Tbsp Soy Sauce or Tamari
  • Salt and Pepper (to taste )
  1. Preheat the oven to 180 Celsius
  2. Toss the sweet potato in a little sunflower oil, season and roast in the oven for 20 minutes until soft.
  3. Add the spinach, spring onion tops, coriander (leaves and stems), green curry paste, soya sauce or tamari and coconut milk to a blender or food processor and blend until smooth.
  4. In a large frying pan over a medium heat sauté the baby corn for 2-3 minutes until starting to colour, add in the tomato’s and sauté for 30 seconds.
  5. Lower the heat and add in the green sauce, peas and sweet potato heating through until the sauce is hot.
  6. Finely chop the white parts of the spring onion. Add the lime juice to the curry and season to taste.
  7. Sprinkle over the spring onions and serve with brown or white rice.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

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