Vegan Thai Veggie Curry

Cooking time
Serves4-6 people
Vegetarians Vegans Gluten-free diets
Vegan Thai Veggie Curry

When it comes to spicing up your midweek meals, a spoonful of fiery Thai green curry paste is a cook's best friend. Just add a mix of your favourite veg, a handful of pea & fava protein chunks, and a cooling splash of coconut milk to create a rich and hearty dinner.


  • 125g pea & fava bean protein chunks
  • 1 ltr cold vegetable stock
  • 2 onions
  • 2 garlic cloves
  • A thumb of ginger
  • 2 x 23g sachets of green Thai curry paste, approximately 2 tbsp
  • 1 chilli (optional)
  • 2 carrots
  • 250g French beans
  • A large handful of shredded greens (such as kale, cabbage or spring greens)
  • 400ml coconut milk
  • 200ml hot vegetable stock
  • 2-4 tbsp vegan fischy sauce
  • A handful of coriander, leaves only
  • Limes, for squeezing
  • Steamed rice

Prep: 20 mins + soaking | Cook: 20 mins

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1. Tip the pea & fava bean protein chunks into a large bowl and cover with the cold vegetable stock. Set to one side and leave to soak for at least 10 mins.
2. Peel and thinly slice the onions. Peel and grate the garlic and ginger into a small bowl. Stir in the curry paste. Finely chop the chilli (if using) and add that, too.
3. Trim the carrots and cut them into ½cm-thick slices. Trim the woody ends from the French beans, then cut them in half. Finely shred your leafy greens.
4. Place a large frying pan or wok on a medium-high heat. Add 2 tbsp oil to the pan. Add the onion and stir fry for 4-5 mins till slightly softened and caramelising at the edges.
5. Drain the protein chunks, discarding the stock, and add them to the pan with the onions. Fry for 4-6 mins, stirring regularly, till lightly golden on most edges.
6. Add the ginger, garlic and Thai curry paste mix to the pan. Fry, stirring constantly, for 2 mins.
7. Pour in the coconut milk and 200ml hot vegetable stock and bring up to a bubble. Add the carrots and French beans, then simmer for 5 mins. Add more stock or water, if the sauce is reducing too quickly.
8. Add the shredded greens to the pan and stir. Cook for 2-4 mins till the greens have softened slightly. Add 2 tbsp vegan fischy sauce. Taste the curry and add a pinch of salt or more fischy sauce, to taste.
9. Scatter over a generous pinch of coriander leaves and serve the with lime wedges for squeezing and freshly cooked rice.
10. Veg Out
You can mix up the veg you use in this curry – cooked potatoes, roasted squash chunks and tender asparagus spears are all delicious. Or try your favourites and see what works best for you.
11. Eat Me, Keep Me
This curry will keep in the fridge in a sealed container for up to 3 days. Reheat on the hob or in the microwave till piping hot all the way through, adding an extra splash of coconut milk, water or vegetable stock to loosen it.
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