Recipe | Hearty Catering


Vegan Thai Curry

Serves: 4 – 8

  • 2 tbsps extra virgin olive, sunflower or coocnut oil
  • ½ white onion, finely diced
  • 2 carrots, chopped into ½” cubes
  • 2 potatoes, peeled and cut into ½” cubes
  • 1 sweet potato, peeled and cut into ½” cubes
  • 4 pieces lime leaf, whole
  • 1/3 piece fresh lemongrass, sliced into long strips
  • 6 cloves garlic, finely minced
  • 1 tbsp fresh ginger, finely minced
  • 1 tbsp curry powder
  • 250 gram package of tofu, chopped into 1” cubes (preferably organic)
  • 2 cups COOKED split pea OR lentils
  • 1 ½ cups low salt vegetable stock or water
  • 1 can coconut milk or light coconut milk
  • ½ cups frozen or fresh green peas
  • Salt and Pepper to taste
    Serve with brown basmati rice, quinoa, or the grain of your choice (gluten free if required).
Dietary Designation:
  1. Pour the olive oil into an medium stock pot. Heat to medium.
  2. Add onion and carrots, potato, sweet potato. Add 4 tablespoons of stock or water. Stir occasionally till vegetables are soft and a little bit yielding.
  3. Add in the garlic, ginger, lime leaf, lemongrass, curry powder and tofu. Stir for another 2 minutes
  4. Add coconut milk to stock pot. Bring to simmer.
  5. Add vegan stock (or water) to the stock pot. Return to simmer.
  6. Add green peas just before serving.
  7. Remove lime leaf and lemongrass before serving.
  8. Add Salt & Pepper to taste.

Alternative: Use sustainably caught seafood, fish or cooked free-range chicken in place of the tofu

Ingredient Notes
  • Lime leaves can be bought fresh in Asian grocers like T&T or dried in health food grocers such as the Big Carrot
  • Lemongrass is available in most grocery stores in the fresh herb section