Name: Thai Green Vegetable Curry With Lime
Total time: 30 min
Ingredients: dried kaffir lime leaves; 1 red chilli; 1 lime; 1 aubergine; 1 bag of roasted peanuts; 1 green curry paste sachet; 50g solid coconut cream; 80g sugar snap peas; 1 Knorr vegetable stock cube; 130g basmati rice; 80g Tenderstem broccoli; 15g fresh root ginger

Vegetable Curry

What vegetables can I use for Vegetable Curry?

Do I need any special equipment to make Vegetable Curry?

Can I substitute ingredients in Vegetable Curry?

How can I adjust the consistency of Vegetable Curry?

What are some common mistakes to avoid when making Vegetable Curry?

How should I store Vegetable Curry leftovers?

Tuck into this deliciously zingy and coconutty Thai green curry. It’s plant-based and packed with veg: aubergine, crisp Tenderstem broccoli and sugar snap peas. Top with fiery chilli  and smashed peanuts. Aroi mak – very delicious! 

Peanuts

Gluten Free

Lactose Free

Vegetarian

Vegan

Fresh Vegetables

gram

kaffir lime leaves

red chili pepper

Fresh Fruit

lime

eggplant

Nuts Seeds & Mixes

peanuts

Sauces

milliliter

green curry paste

Canned & Dry Milk

canned coconut cream

snap peas

Stocks & Broths

vegetable bouillon

Grains & Rice

basmati rice

broccoli

fresh ginger

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Riboflavin (B2)

Vitamins

Thiamin (B1)

Vitamin C

Copper

Minerals

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Protein

Calories

Water

Alpha-carotene

Vitamin A

Beta-carotene

Vitamin E

Vitamin K

Lycopene

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Selenium

Lutein+zeaxanthin

Beta-cryptoxanthin

Insoluble Fiber

Dietary Fiber

Manganese

Introduce your taste buds to the warm, vibrant flavors of this Autumn Medley Vegetable Curry, a one-pot, simple-to-make vegetarian wonder. This dish explores the delicacy of sweet potato and cauliflower bathed in an aromatic broth, brought to life with Indian spices. Best enjoyed with store-bought microwave brown rice, this curry is sure to make your cooler nights cozy and comforting.

Autumn Medley Vegetable Curry

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Hearty Coconut Veggie Curry

Embrace the heartwarming flavors of fall with this aromatic, vegetable-packed curry, which is a simple yet flavorful dish for cool evenings. Utilizing just a few vibrant spices, this easy-to-make curry incorporates sweet potatoes, cauliflower, chickpeas, and tomatoes. Served with fluffy basmati rice and topped with creamy Greek yogurt, the Autumn Harvest Veggie Curry presents a wholesome vegetarian treat without the need for a plethora of spices.

Autumn Harvest Veggie Curry

Savor the flavor of our Mango Coconut Mung Bean Curry, a vegan dish that combines Indian spices, coconut milk, mango, and lime in a delightful medley. This simplified recipe can be prepared using the stovetop or Instant Pot.

Mango Coconut Mung Bean Curry

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Zesty Thai Coconut Veggie Curry

Here's what you need: salt, potato, vegetable oil, medium onion, garlic, cumin, cayenne pepper, curry powder, salt, black pepper, ginger, diced tomato, chickpeas, peas, coconut milk

Simple Veggie Curry Recipe by Tasty

Here's what you need: coconut oil, red onion, medium jalapeno, garlic, orange bell pepper, large eggplant, red curry paste, brown sugar, light coconut milk, diced tomato, chickpeas, baby spinach, fresh cilantro, cooked brown rice

Thai Coconut Vegetable Curry Recipe by Tasty

This amazing aubergine curry  is quick, vegan and soooo tasty. Brought to you by the kings of curry.

Aubergine Curry – Eggplant Curry

Thai Green Vegetable Curry With Lime

Produce

Snacks

Condiment & Toppings

Baking Goods

Meal

Pasta, Sauces, Grain

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