Meatless Monday – Thai-Style Vegetable Curry

Thai Style Vegetable Curry 1

Serves 4 (easily doubled)

I think I should recall this dish “Anything in the Fridge Curry” because quite frankly, it will taste delicious whatever you put in it! I used pumpkin and green beans, but eggplant, zucchini and capsicum would also work well, and the peas can be topped up or swapped out with frozen corn.

It’s the value added lentils that give that make such a lovely rich sauce and the coconut milk balances out the heat of the red curry paste beautifully so that there’s some heat and sweet in every bite.

While, it’s never going to win any prizes for it’s looks, this curry is super-tasty and super-healthy making it a champion choice for Meatless Monday. It’s full of flavour and currily (if that isn’t a word, it should be!) colourful! Leftovers taste great the next day or can be stashed in the freezer. Veggies ahoy!

Thai Style Vegetable Curry 2


1-2 tablespoons Thai red curry paste (depending on how hot you like it!)

500ml vegetable stock (low salt)

2 onions, chopped

400g pumpkin, peeled and diced

75g red lentils

1/2 can coconut milk

300g green beans, topped and tailed

140g frozen peas

Basmati rice, to serve

How to

  1. Heat the curry paste in a large non-stick saucepan with a bit of the stock. Fry the onions for about 5 minutes until softened. Add the pumpkin and cook for another 10 minutes. Add a little more stock if it’s starting to stick.
  2. Add the lentils, coconut milk and the rest of the stock. Simmer gently for another 15 minutes or until the lentils are tender. Chuck in the green beans and cook for another 5-10 minutes until sauce has thickened. Stir through the peas for a minute or two.
  3. Serve with steamed rice.
Other info

Prep time: 10 minutes   Cooking time:  35 – 40 minutes

Thai veg curry