Wednesday, January 4, 2012

Thai Curried Veggies

If you're looking for a recipe with a lot of produce in it, you've come to the right place.  This recipe for Thai Curried Veggies contains a long list of vegetables--some of which are making their first appearance in this blog.  (Simon doesn't really like cauliflower, but somehow it found its way into this curry!) 

Thai Curried Veggies

Thai Curried Veggies
  • 2 - 14 oz cans unsweetened coconut milk (we used "lite" coconut milk)
  • Curry paste (This comes in several varieties, including red, green, Massaman, or yellow--listed from most to least spicy.  We used green.  Be sure to look for a brand of curry paste without fish sauce.  The instructions on the container will tell you how much to use.) 
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 - 16 oz package extra-firm tofu, pressed and cut into small cubes
  • 2 yellow potatoes, diced
  • 1 sweet potato, peeled and diced
  • 1 bunch cauliflower florets
  • 1 red bell pepper, cut into long strips
  • 1 bunch fresh basil
  • Salt and pepper, to taste
First, pour half of one of the cans of coconut milk into a large frying pan and bring to a boil over medium heat.  Cook the coconut milk for a few minutes until it begins to smell sweet (about 3 minutes).  Add the curry paste and cook for 3 more minutes, stirring often to combine the paste and coconut milk.  Add the onion and garlic and sauté for 5 minutes.  Then stir in the remaining coconut milk, tofu, potatoes, and cauliflower, reduce the heat, and simmer the mixture for 15 minutes, stirring occasionally.  Add the red peppers and cook for 5 more minutes.  Finally, add the basil and cook for an additional minute, adding salt and pepper to taste. 

Serve hot over brown rice.  Yields 4 servings.


This dish wasn't one of the best we've made so far.  It didn't have a bad taste, but it also didn't have much taste.  Rachel and Simon both described the meal as "bland," which isn't necessarily what you want your curry to taste like (unless you do!  This could be a good dish to make for a spice-fearing friend.).  I thought the dish had a nice taste, though I did add some crushed red pepper flakes to add spice. 
We had no trouble finding any of the ingredients in this dish.  We found vegan curry paste in our local Giant.  You can really use any variety of vegetables available, so it could be a great seasonal dish.  However, this dish did end up being a bit more expensive than others due to all of the fresh ingredients.  
Ease of Preparation: 
This dish was easy to make and didn't take too long.  There is a lot to chop, but the actual cooking was a breeze.  
Non-vegan friendliness: 
Curry is a very non-vegan friendly dish in general.  However, I know many non-vegans who might object to the tofu in this dish, especially since it's not browned and crispy.  It's probably not the best vegan dish to make for a skeptical non-vegan. 


  1. I experimented with similar curries a lot this fall and learned that curry spice was generally better than curry paste. Maybe it just has more salt though or something haha. Also garnishing with fresh cilantro adds some nice fresh flavor. Yummy!!

    1. Interesting! This was my first time using curry paste so it's good to know that you've also had better experiences with curry powder.