Vegetarian Thai green Vegetable Curry with Rice

Thai Vegetable Curry with Rice Recipe

Name: Thai Vegetable Curry with Rice
Prep time: 15 min
Cook time: 45 min
Total time: 45 min
Cuisine: Thai
Ingredients: 100 grams basmati rice; black pepper (to taste); 6 grams brown sugar; 0.5 head cauliflower; 6 sprig coriander; 5 sprig fresh basil; 4 cm fresh ginger; 2 cloves garlic; 4 whole green birds eye chillis; 2 tbsp green peppercorns; 0.5 tsp ground coriander; 0.5 tsp ground cumin; 1 whole lemon; 0.5 whole lime; 150 grams mushrooms; salt (to taste); 1 tbsp soy sauce; 4 whole spring onions; 2 whole sweet potato; 1 tin tinned coconut milk

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

Veg

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

Sauce

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

Rice

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

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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

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