How can I make my vegetable curry flavourful without it being overly spicy?

To create a vegetable curry full of flavour but not overly spicy, begin with a small amount of red curry paste and red chilli, then add more as needed. A bit of sugar can help balance the intense flavours and bring out the sweetness of the coconut milk, which also tones down the heat. The creaminess of the coconut milk can soften the spiciness, so adjust the amount of cayenne pepper to achieve the desired level of heat and be mindful of the spice level in your curry powder. Also, incorporating aromatic ingredients such as ginger, garlic, and fresh coriander makes the curry very flavourful without increasing the heat.

Can I use frozen vegetables in this curry?

Yes, frozen vegetables work well in this curry. They are ideal for saving time chopping and preparing, and they have a longer shelf life than fresh vegetables. When cooking with frozen vegetables, remember they might cook faster than fresh ones, so you may need to reduce the cooking time. A stir-fry mix is a good choice for a variety in vegetables, often giving you a mix of cauliflower, broccoli, carrots, and peppers. You will need roughly 700 grams. Add them to your pot with the broth, then follow the recipe as usual. Just keep an eye on the cooking time to ensure the vegetables do not overcook.

What is the best curry paste to use for vegetable curry?

The best curry paste depends on your preferred flavour profile and the other ingredients. Thai red curry paste offers a balance of spice, sweetness, and depth, great for creamy coconut-based curries. Thai green curry paste is slightly spicier with fresh, vibrant flavours, ideal for lighter vegetable dishes. Massaman curry paste is mild and somewhat sweet, with warm spices, perfect for root vegetables and robust dishes. Indian curry paste, such as Madras, provides a robust, aromatic flavour that is excellent for traditional Indian-style curries.

Vegetable curry

40 mins cooking time

Chop, sauté, and simmer your way to this delicious vegetable curry. It weaves together an assortment of colourful vegetables simmering in a creamy coconut sauce with a touch of red curry paste for spice. Take it from simple to extraordinary by topping it with crunchy roasted cashews and fresh coriander and serving it with delicious homemade naan. It is a recipe that will keep you coming back for seconds.

Vegetable curry

40 mins cooking time

Method

Vegetable curry

Chop onion, garlic, and ginger finely. Slice the chilli in half, remove the seeds carefully, and slice them.

Fry onion, garlic, ginger, and chilli in Lurpak® Plant Based for 10-12 minutes at low heat. Add curry paste and keep frying for an extra couple of minutes. Add coconut milk and put the lid on.

Separate cauliflower into small bouquets. Peel carrots and cut them into angled pieces. Cut pepper and sugar snap peas in the same way, but keep them separate.

Add cauliflower and carrot to the pot of curry base and simmer for a few minutes.

Mix in the sugar and lime juice and a pinch of salt.

Stir in pepper, sugar snaps, and spinach and let them soften. Be careful not to cook them too much to avoid sogginess.

Mix in sugar, lime juice, and a pinch of salt.

Sprinkle fresh coriander and cashews and serve.

Naan

Dissolve yeast in lukewarm water. Add sugar, salt, and yoghurt and stir it together.

Bit by bit, alternately add flour and melted Lurpak® Plant Based (saving some Lurpak® Plant Based for topping) and stir until it becomes a smooth dough. It takes about 10 minutes to make the dough nice and elastic. Cover your dough with a dish towel and let it rest for 30 minutes.

Divide the dough into smaller chunks and roll them flat into an oval shape. Let them rest and rise for 10 minutes, then press indents in the dough with your finger or a fork. Sprinkle with salt and heat a pan.

In a dry pan, fry them for 5-7 minutes on each side until they become golden.

Mix cumin and garlic with melted Lurpak® Plant Based and brush the naan with the seasoned Lurpak® Plant Based.

Sprinkle with salt and serve.

Questions about vegetable curry

Whether you are well-versed in curries or trying them for the first time, our vegetable curry promises a sensory feast. Read our answers to some common questions to help you explore the world of curries and make your cooking repertoire even better.

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Welcome a feast for the senses with our vegetable curry

Step into a world of vibrant flavours with our vegetable curry, a true feast for the senses that bridges Thai and Indian culinary traditions. Simmer an assortment of tender, colourful vegetables in a rich, creamy coconut milk sauce infused with warming red curry paste. Indulge in the fragrance of fresh ginger, garlic, and chilli, setting the stage for a meal that is both comforting and exotic.

Spicy chilli and red curry, sweet coconut milk, and colourful vegetables

Spicy chilli and red curry paste introduce a vibrant heat that enlivens the senses. These spicy flavour kicks are counterbalanced by the sweet, creamy coconut milk that softens the spice and adds a luxurious, velvety texture that coats the vegetables.

Cook up green peppers with a sweet, crunchy bite, tender carrots with a subtle earthiness, and fresh spinach with lovely green notes. Brighten it all up with a splash of lime juice, top it with roasted cashews for a delightful crunch, and add fresh coriander for an herbal touch.

Flavourful inspiration from both Indian and Thai cuisine

In our vegetable curry, the rich traditions of Thai and Indian cuisine come together on your plate. This recipe is rooted in Thai culinary artistry, characterised by its creamy coconut milk base and vibrant red curry paste, delivering a harmonious blend of sweetness, spice, and depth. Fresh ginger, garlic, and chilli evoke the unmistakable zest of Thai flavours, bringing an aromatic warmth and a tantalising aroma to the dish. With ties to Indian cuisine, the curry is slow-cooked to build deep, layered flavours.

What sets this recipe apart is its delicious Indian twist. This twist is highlighted by the addition of fresh homemade naan, as Indian cuisine is renowned for its rich, aromatic spices and a variety of bread. The naan, brushed with melted Lurpak® Plant Based infused with garlic and cumin, offers a soft, fragrant companion to the Thai ingredients.

The combination of the two cuisines means that the creamy, spicy curry meets the tender, flavourful naan, resulting in a truly satisfying meal. The beauty of this fusion lies in how the rich, coconutty notes of Thai cuisine blend seamlessly with the aromatic spices and Indian comforting bread. Today, cook, you can transform your dining experience into something extraordinary with this vegetable curry.

The perfect companion: homemade naan

Our homemade naan pairs perfectly with the spiced vegetable curry, ready to soak up the luscious sauce. Each naan is golden and brushed with a fragrant blend of Lurpak® Plant Based, crushed garlic, and roasted cumin seeds. The result is a warm, soft bread with a nice char, ideal for soaking up every drop of the rich sauce. Cooking the naan in a hot pan mimics the tandoor oven, creating that perfect puff and slight char. This naan is not just a side but a star in its own right – soft, warm, and bursting with aromatic flavour from the garlic and cumin. Serve it hot with a pinch of salt, and watch it elevate your vegetable curry to new heights.

You can also serve the vegetable curry with roasted cauliflower steak, baked aubergine with feta, or plaited garlic bread. Get inspired by these recipes to make the perfect all-round curry meal with well-chosen sides.

Put a spin on the original recipe

Experiment with the ingredients and discover how each one enhances your curry in different ways. Whether you stick to the Thai essence of the curry or lean into the Indian influences, your curry will be a tasty, flavourful experience. Adding potatoes is perfect for soaking up the curry spices with their mild flavour, making the dish even more satisfying. Add another vegetable classic, green beans, which are perfect for curries as they retain a fresh flavour and a slightly crisp texture in the curry.

Chickpeas bring a creamy texture and absorb the curry spices while adding a gentle, nutty flavour. Incorporate red, yellow, and orange peppers for vibrant colours and a hint of sweetness that complements the green peppers. For another touch of colour, use fresh tomatoes or tomato paste. Tomatoes also add acidity and a slight sweetness, balancing the richness of the coconut milk. They deepen the colour of the curry and enhance its overall flavour profile.

Other vibrant vegetables are ideal, too. For example, aubergine offers a silky, tender texture that absorbs the spices well. Broccoli introduces a fresh, slightly bitter flavour and a crunchy texture when cooked al dente in the curry, providing a satisfying contrast to the softer vegetables.

COOK, BAKE AND SPREAD WITH

Lurpak® Plant Based

Lurpak® Plant based offers all the great taste and quality that you expect from Lurpak® but in a plant based product. Whether you’re cooking, baking or spreading… whatever you think about plants, think again! Crush expectations with new Lurpak® Plant Based.

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