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Thai green vegetable curry is one of my absolute favourite dishes, particularly when I have the time to make the curry paste from scratch. I have written the curry paste recipe to serve four people but it can be doubled to make a larger batch or to be frozen for use at a later date, which is what I normally do. The curry itself is very warming and rich, so the addition of a variety of fresh vegetables balances out the meal. I found the combination of the vegetables listed below to be really enjoyable, but you can add whatever mock meats, legumes, or vegetables that you like.

Ingredients (serves 4)
Curry Paste

  • 1 tsp ground coriander
  • 1 ½ tsp ground cumin
  • 1 medium shallot, diced
  • 1 large green chilli, sliced
  • 5 jalapeno slices
  • 3 garlic cloves
  • 2 cm piece fresh ginger, minced
  • 6 kaffir lime leaf slices (here)
  • 2 lemongrass stalks, sliced
  • ½ bunch fresh coriander
  • ½ bunch fresh thai basil


  • ½ butternut pumpkin, peeled and cubed
  • 1 large eggplant, cubed
  • 2 medium carrots, sliced
  • ½ head cauliflower, florets
  • 6 button mushrooms, sliced
  • 100g green beans, trimmed
  • 1 medium red capsicum, sliced large
  • 1 400mL can coconut milk
  • 1L low-sodium vegan chicken stock (here)
  • 2 tbsp tamari


  • Preheat oven to 180C, and bake eggplant and pumpkin in the oven for approximately 20 minutes
  • Begin making the curry paste. Add all paste ingredients into a food processor and pulse until a smooth consistency is achieved
  • Add the curry paste to a medium heated non-stick pan and saute for a few minutes
  • Add in the other vegetables, including eggplant and pumpkin, and allow to cook for a few minutes
  • Add the coconut milk, stock, and tamari and simmer for approximately 25 minutes – or until all vegetables are soft
  • Serve with rice, fresh coriander, and chili flakes as desired


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