Vegetarian Thai green Vegetable Curry with Rice

Thai Vegetable Curry with Rice Recipe

35 Minutes
Serves: 2

Roasted vegetables in a fresh homemade green Thai curry sauce made with fresh coriander, garlic, ginger, spring onion, birds eye chilli, lemon and lime mixed with coconut milk. This cauliflower and vegetable curry is served on a bed of ginger and soy rice. Perfect for vegans and vegetarians

Recipe Ingreds


  • 0.5 head cauliflower
  • 150 grams mushrooms
  • 2 whole sweet potato
  • 2 sprig fresh basil

Curry paste

  • 6 sprig coriander
  • 3 cm fresh ginger
  • 2 cloves garlic
  • 4 whole green birds eye chillis
  • 0.5 tsp ground coriander
  • 0.5 tsp ground cumin
  • 0.5 whole lemon
  • 0.5 whole lime
  • 4 whole spring onions


  • black pepper (to taste)
  • 3 sprig fresh basil
  • 2 tbsp green peppercorns
  • salt (to taste)
  • 6 grams brown sugar
  • 1 tin tinned coconut milk


  • 1 cm fresh ginger
  • 0.5 whole lemon
  • 100 grams basmati rice
  • 1 tbsp soy sauce

Recipe with pictures Steps

Step 1

  • set the oven to 190C 375F or gas mark 5
  • peel the potatoes
  • cut the sweet potatoes into slices
  • oil the baking tray using a pastry brush
  • add the sweet potatoes to the baking tray
  • place in the oven
  • cook for 15 mins to 20 mins
  • while the potatoes are cooking

Step 2

  • add a spot of oil to a pan
  • peel and grate the ginger
  • add to the pan
  • cook for a minute or two

Step 3

  • add the rice to the pan
  • add the soy sauce
  • add the amount of water recommended on the rice packet to the rice

Step 4

  • zest the lemon(s)
  • add the lemon zest to the pan
  • cook for 10 mins to 15 mins
  • while the rice is cooking

Step 5

  • zest the lime(s)
  • zest the lemon(s)
  • peel and grate the ginger
  • add the zest and ginger to the food processor

Step 6

  • wash and finely slice the spring onions
  • peel and crush the garlic using the garlic crusher or chop finely
  • add the spring onions and garlic along with the remaining curry paste ingredients into the food processor
  • blend until smooth

Step 7

  • cut the cauliflower into florets
  • wash and slice the mushrooms
  • when the sweet potato is cooked cut into quarters

Step 8

  • Heat the wok add a spot of oil
  • add the cauliflower to the wok
  • cook for 3 to 4 mins

Step 9

  • add the mushrooms to the wok
  • cook for 3 to 4 mins

Step 10

  • add the curry paste
  • turn the coconut milk tin upside down and open
  • The coconut milk will have seperated place the milk in a bowl
  • Add the cream to the wok
  • cook for a minute or two
  • add the coconut milk
  • gradually a little at a time
  • turn the heat up and stir till the sauce thickens

Step 11

  • add the sweet potatoes to the wok
  • add the sugar to the wok and stir to mix the ingredients
  • add the pepper corns
  • cook for 5 minutes

Step 12

  • wash and tear the basil leaves
  • add the basil to the wok
  • season with salt and pepper
  • cook for a minute or two

Step 13

  • divide the rice between individual serving dishes
  • place the curry on top of the rice
  • sprinkle with basil
  • serve immediately

Recipe Utensils

  • 1 baking tray
  • 3 chopping board
  • 2 fish slice
  • 1 food processor
  • 1 Garlic crusher
  • 2 grater
  • 3 large knife
  • 1 large pan
  • 1 pastry brush
  • 2 wok

How to make Thai green cauliflower curry 

Make the homemade green curry paste, blend fresh coriander, birds eye chillies, garlic, ginger, spring onions, lime and lemon and a touch of ground coriander and cumin. Roast the sweet potatoes in the oven, when cooked add to the wok with the cauliflower florets and sliced mushroom. The veggies are poached in coconut milk and then the curry paste is added with the basil and ground green peppercorns. 

What makes our Thai green vegetable curry the best

The homemade Thai curry paste gives this curry a delicious flavour and marries perfectly with the cauliflower, what makes this recipe special is the roasted sweet potatoes which add extra depth and flavour to this amazing curry

Thai vegetable curry dinner and meal ideas

This spicy vegetarian Thai green curry is an ideal winter curry and perfect for those cold winter nights, its suitable for both vegans and vegetarians. Serve this curry with

  • white rice flavoured with ginger, basil, soy sauce
  • warm naan bread
  • Add some red lentils for extra protein 

This curry can be frozen so cook extra and pop in the freezer and on those busy work nights defrost for a quick and easy evening meal

Veggie green Thai curry for your dinner party

If your planing a vegetarian dinner party for family or friends, why not do a Thai themed dinner party and use this for your main course, serve with Thai spring rolls as a starter and Thai banana fritters for dessert

More curries with cauliflower

Cauliflower and Potato Curry served with Brown Rice

Find Delicious Recipes Quickly and Easily

The Virtual HomeCook app will find recipes you love and automatically put them into your own personalised monthly menu plan and shopping list! If you love to socialise it has a fantastic dinner party planner with a shopping list too! Find out more