Are you ready for a vegetable-packed Vegan Thai Curry you can make in one pot in about 20 minutes? This easy, budget-friendly recipe serves four for well under £10 and is perfect for a quick family meal.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients to make Vegan Thai Curry
- Substitutions
- Variations
- How to make Vegan Thai Curry
- Leftovers
- Recipe FAQs
- Vegan Thai Curry Recipe
Why this recipe works
This vibrant Thai curry is full of colour, aroma and healthy vegetables. It’s a comforting, warming dish that’s simple to make and easy to adapt based on what you already have in your kitchen. No ready-made curry paste is required — the flavour comes from fresh aromatics and a few pantry spices.
Tofu soaks up the curry sauce, turning a plain block of soy into something tasty and satisfying. The coconut milk adds creaminess while Tamari contributes a salty, umami note that keeps the dish vegan and gluten-free when needed.
It’s an excellent choice for quick weeknight dinners and for anyone exploring plant-based meals. The recipe scales easily and pairs well with rice, noodles or flatbreads.
Ingredients to make Vegan Thai Curry
- Red onion – diced
- Garlic cloves – crushed or finely chopped
- Ginger – finely chopped
- Red chilli – deseeded if you prefer milder heat, then chopped
- Lemongrass stalk – bruise to release flavour and remove before serving
- Red pepper – roughly chopped
- Broccoli – cut into small florets
- Firm tofu – pressed and cut into chunks
- Ground coriander – adds classic curry flavour
- Paprika – for sweetness and mild pepperiness
- Cayenne pepper – optional, for extra heat
- Coconut milk – keeps the curry dairy-free and creamy
- Tamari – a gluten-free alternative to soy sauce
- Fresh basil – added at the end for brightness
- Mange tout – adds crisp green texture
See the recipe card further down for quantities and full details.
Substitutions
- Vegetables – Swap or add vegetables to suit your taste or what’s in the fridge. Cauliflower, carrots, aubergine or green beans all work well.
- Protein – Replace tofu with chicken, prawns or another protein if you are not keeping the dish vegan. You can also omit the tofu entirely and bulk up the veggies.
Variations
- Spicy – Keep the seeds in the chilli and increase the cayenne or paprika to turn up the heat.
- Deluxe – Finish with lime wedges and chopped coriander for a fresh finish.
- Kid friendly – Reduce or remove chilli and cayenne. Use at least one vegetable your children already enjoy to make the dish more appealing.
There are other versions of Thai curry you might like; try a noodle soup variation for a lighter meal.
How to make Vegan Thai Curry
Step 1: Prepare the vegetables and tofu: dice the onion, garlic, ginger and chilli; bruise the lemongrass; and chop the pepper, broccoli and tofu into chunks.
Step 2: Heat a splash of oil in a pan. Add the onion, garlic, ginger, chilli, ground coriander, paprika and the bruised lemongrass. Fry for a couple of minutes until fragrant.
Step 3: Add the tofu, broccoli and pepper and fry for another two minutes to begin softening the vegetables and warming the tofu through.
Step 4: Pour in the coconut milk, add Tamari, fresh basil and mange tout, then stir to combine. Simmer on medium heat for 8–10 minutes until the sauce thickens slightly and the vegetables are tender. Remove the lemongrass before serving.
Hint: Remove the lemongrass stalk before serving to avoid biting into it.
Leftovers
This curry keeps well and often tastes even better the next day. Store in an airtight container in the fridge for 3–4 days or freeze in portions for up to six months. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much.
Recipe FAQs
Serve with rice or noodles; brown rice is a hearty option. A simple Asian salad or warm flatbread are good accompaniments for scooping up the sauce.
Peppers, broccoli and peas (or mange tout) are great choices. You can also use cauliflower, aubergine, carrots or green beans.
Traditional red curry paste can contain shrimp paste, so not all red curries are vegan. This recipe builds flavour from fresh aromatics and spices without using a paste that includes animal-derived ingredients.
Yes. Portion before freezing and store in airtight containers or freezer bags for up to six months.
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Vegan Thai Curry
Ingredients
- 1 red onion, diced
- 2 garlic cloves, diced
- Thumb sized piece of ginger, diced
- 1 red chilli, deseeded and diced
- 1 lemongrass stalk, (prep instructions below)
- 1 red pepper, roughly chopped
- 1 head of broccoli
- 400 g firm tofu, pressed and chopped into chunks
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 2 400ml cans coconut milk
- 1 tbsp tamari
- Handful fresh basil
- Handful mange tout
Instructions
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Prepare the veg: dice the onion, garlic, ginger and chilli, bruise the lemongrass, and chop the pepper, broccoli and tofu into chunks.
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Heat oil in a pan and add the onion, garlic, ginger, chilli, spices and lemongrass. Fry for a couple of minutes until fragrant.
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Add the tofu, broccoli and pepper and fry for another two minutes.
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Pour in the coconut milk, add Tamari, basil and mange tout, stir and cook on medium heat for 8–10 minutes. Remove the lemongrass stalk before serving.
Notes
Substitutions & Variations: Options are listed in the post above.
To Store: Keep in an airtight container in the fridge for 3–4 days. Reheat gently on the stovetop or in the microwave, adding water if needed to loosen the sauce.
To Freeze: Freeze in airtight containers or freezer bags for up to six months.
Tip: Keep the aromatics and Tamari for depth of flavour, but freely swap vegetables to suit what you have.
Nutrition
