Vegetable Thai Red Curry

    1 hour

    Tasty vegetarian red curry. Can add broccoli or green beans as a side dish.


    2 people made this

    Serves: 2 

    • cooking spray
    • 1/2 red onion, sliced
    • 1 celery stick, sliced
    • 1 clove of garlic, finely chopped
    • 1 Tbsp red curry paste
    • 1 Kumara, diced
    • 1/2 cup (90g) red lentils
    • 1 cup (250ml0 vegetable stock
    • 1 zucchini, diced
    • 1/2 cup lite coconut milk
    • 1/2 cup of rice
    • fresh coriander, chopped

    Preparation:15min  ›  Cook:40min  ›  Extra time:5min  ›  Ready in:1hour 

    1. Heat wok, add cooking spray and cook onion, celery for a couple of minutes.
    2. Add garlic and curry paste, cook on high for 1 minute.
    3. Add kumara, lentils and vegetable stock, bring to boil, simmer for 30 minutes. Stir occasionally.
    4. Add zucchini and coconut milk, simmer 5 minutes.
    5. Serve with rice, sprinkle with fresh coriander.

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    Reviews in English (2)


    I was looking for a recipe to use up a bumper crop of courgettes. This curry is very simple and really delicious. I found the lentils and sweet potato took a little over the 30 minutes to cook through and it is nice to let this curry simmer a while. I also found that I need double the amount of stock that is listed to cook the lentils and the sweet potato properly.  -  10 Sep 2013  (Review from Allrecipes UK & Ireland)


    Just beautiful! I didn't add sweet potatoes and i steamed courgette batons and mange tout as a side dish. I also left out the celery and coriander. I've made vegetable red Thai curry before and its not been particularly great. Red lentils work perfectly on their own with the red Thai paste! Better than chicken! One for the favourites list.  -  13 Aug 2014  (Review from Allrecipes UK & Ireland)