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Recipe: Vegan Thai Red Curry

This week we have had some chilly weather again in Cape Town and I felt like making something warming 😍

This warming vegan butternut & chickpea red curry hit the spot 👌 I reduced the total calories of the dish by replacing regular coconut milk with reduced fat coconut milk and served it over some chilli - ginger cauliflower rice instead of rice or naan.

This is a great weeknight meal as it doesn't require much effort at all besides chopping some veg and then leaving it to cook.

Butternut & Chickpea Red Curry

Serves 4

Total time: 15 minutes prep + 30 minutes cooking time


1 cup Lite coconut milk

1 Tbsp Organic peanut butter (sugar free, salt free)

1 Tbsp fish sauce

1 cup vegetable stock

2 Tbsp thai red curry paste

1 Tbsp grated ginger

juice of 1 lime

salt and pepper

4 cups (about 500g raw) butternut, diced into 2cm cubes

1 can drained and rinsed chickpeas (OR 1.5 cups cooked)

1 red pepper, thinly sliced

1 carrot, peeled

2 cups shredded kale

1 small punnet zuccini, sliced

1 handful chopped coriander (or basil if you aren't a coriander fan) to serve

For the cauli rice:

1 red chilli, chopped finely

1 Tbsp ginger, chopped finely

1 packet cauli rice

1 tsp garlic infused olive oil


1. Heat a large pot over medium heat. Add curry paste, coconut milk, vegetable stock, peanut butter and fish sauce and stir to combine.

2. Stir in the butternut, chickpeas, ginger, carrot, zuccini, red pepper, lime juice. Season with salt and pepper. Cover and simmer on medium-low for 30 minutes or until the butternut is soft.

3. After 20 minutes of cooking the curry, heat a pan on medium -high with garlic infused oil and add chilli and ginger. Once frangrant, add the cauli rice and stirfry for a few minutes until cooked.

4. Serve the curry over the a bed of cauli rice (or cooked brown basmati rice if you prefer) and garnish with coriander and another squeeze of lime juice.

Enjoy xxxx

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