Vegetarian Red Curry


This is great dish to have with rice or on its own.  I make a big batch and freeze it in containers and keeps well. You can use potato, zucchini, beans or any other vegetables that you have in the fridge – there are no rules.DSCN6283
Serves 6 people.


  • 2 small-sized sweet potato
  • 1/2 small cauliflower
  • 1 small can champignons
  • 1 small can bamboo shoots
  • Handful snow peas
  • 1/2 red capsicum
  • 1 red onion
  • 2 – 3 tbsp red curry paste
  • 400g coconut milk
  • 1/2 cup lukewarm water
  • 1tsp oil
  • Handful of fresh coriander


Peel and cut sweet potato into large chunks. Cut cauliflower into large florets. Quarter onion and capsicum and cut each quarter into half. Drain champignons and bamboo shoots.
Heat oil in a large pot, add red curry paste and fry for a couple of minutes. Add sweet potatoes and cauliflower and give it a gentle mix. Add coconut milk & water and bring to boil. Lower heat to medium and let curry cook for 5 – 7 minutes. Add onion, capsicum, champignons,snow peas and bamboo shoots. Cook for another 3 mins. Season to taste and garnish with chopped coriander. Serve with rice.
Tip: sometimes I chuck in a can of chick peas if I am short on veggies.


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