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vegan thai red curry recipe

Thai Red Curry with Vegan Tofu Fried Rice

A beautiful fragrant Thai curry served with a vegan version of egg-fried rice.

Course Dinner, Main Course
Cuisine Thai
Keyword Vegan Thai Red Curry, Vegan Tofu Fried Rice
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 pepople

Ingredients

For the curry

  • 1 tbsp oil (of your choice- I use olive)
  • 2 handfuls button mushrooms thickly sliced
  • 1 handful green beans
  • 1 aubergine, sliced into large cubes
  • 2 handfuls spinach
  • 1 red onion, finely chopped
  • 1 garlic clove, crushed
  • 1/2 bag Quorn chicken pieces
  • 1 hanful cherry tomatoes, halved
  • 1 handful unsalted cashew nuts
  • 1 large potato thickly chopped
  • 1/2 tin coconut milk
  • 1 tin chopped tomatoes
  • 1 sprig lemongrass (flattened with a knife and knotted)
  • 1 tbsp tomato purée
  • 1/2 tsp chili powder
  • 2 tbsp Thai red curry paste ( I use Blue dragon)

For the tofu fried rice

  • 2 cups dried brown rice, washed with sieve
  • 4 cups boiling water
  • 1/2 low salt stock cube
  • 1 tbsp low sodium soy sauce
  • salt and pepper to taste
  • 1/4 tsp ground all-spice
  • 1/2 tsp olive oil
  • 1 handful chopped coriander to garnish (optional)

Instructions

For the curry

  1. Heat a large deep pan on the hob on medium heat, then add the oil. Once the oil is heated, added the chopped garlic followed by the chopped onion.

  2. Once the onion and garlic have a bit of colour (but not browned), add the Thai red curry paste along with 2-3 tablespoons of water to coat the onion and garlic

  3. Once the onion and garlic are coated in the paste, add the sliced mushrooms, aubergine, chopped potato, cherry tomatoes and cashew nuts. Add the chili powder then a tiny bit more water if necessary.

  4. Add the chopped tomatoes, followed by the tomato purée. Add the Quorn pieces and knotted lemongrass. Reduce the heat of the pan to a simmer. Leave to simmer for 20-25 mins until thickened.

  5. Once the curry simmers make the rice (see below)

  6. After the curry has thickened add the coconut milk, green beans and spinach. Continue to cook for another 5 mins

For the fried rice

  1. Add the freshly boiled water from the kettle and washed dried rice to a deep pan on high heat.

  2. Add the stock cube, once bubbling, reduce the heat to a simmer and cover for 15 minutes or until soft

  3. Once cooked, drain excess water (if any) with a sieve.

  4. Heat a frying pan on medium heat and add 1/2 tsp of olive oil

  5. Add the cooked rice, all-spice, soy sauce and slat and pepper. Fry until the soy sauce coats the rice

To serve

  1. Serve the rice and curry and sprinkle over the chopped coriander- enjoy!

Recipe Notes

If you're feeling lazy you could buy microwavable packet rice and fry it in a pan with soy sauce instead (but this works out more expensive)