Thai Vegetable Curry

Serves 4

Note: *all vegetables should be pre-cooked so that they require only a little cooking time


  • 1 stick lemongrass, finely chopped
  • 1 knob fresh ginger
  • 5ml minced garlic
  • 15ml oil
  • 5ml medium curry powder
  • 15ml red curry paste
  • 5ml paprika
  • 5ml ground cumin
  • 410g tin coconut milk
  • 15ml tomato paste
  • 15ml soya sauce
  • 30ml treacle brown sugar
    • ¼ pumpkin, cut into full slices
    • 1 small eggplant, cut into wedges with the skin on
    • 2 carrots, sliced on the diagonal
    • 1 medium sweet potato, peeled and cut into thin wedges
    • 100g baby spinach


Make a paste of the lemongrass, ginger, garlic, oil, curry powder, paprika, cumin.

Heat a wok and place the paste into the wok. Heat the paste and then add the coconut milk, tomato paste, soya sauce and brown sugar.

Simmer on medium heat until slightly thickened and tasty. Add salt if necessary.

Then place all the vegetables in the sauce except the spinach and simmer covered for about 20 minutes or until all the vegetables are cooked through. Remove the cover and stir in the spinach just before serving.

© sharon glass 2012 | For more recipes: