A quick, filling curry with some extra spice.

I like curries because they’re so flexible — spicy, sweet, filled with vegetables, lentils, or a meat substitute. Each region or nation has its own version. This Thai red curry was advertised during Veganuary in a Sainsbury’s magazine by the Vegetarian Butcher. A simple recipe that you can put on the table in no time.

A real authentic curry of course takes much longer to put on the table. That’s why it’s so helpful that there are so many curry pastes available that simplify the work. Be careful though as ingredients vary by brand, even if you’re making the same type of curry. I thought that this red curry would always be vegan, but then I found out that some brands use anchovies in their mix.

---

Thai red curry

10 minutes preparation + 15 minutes cooking — serves 2 to 3

• 1 pack of What The Cluck from the Vegetarian Butcher or your favourite meat substitute for chicken*
• 5 tablespoons red curry paste (make sure you use a vegan version)
• 400 ml (light) coconut milk
• 2 parsnips
• 2 large carrots
• 0.25 (savoy) cabbage
• 160 grams of rice
• Oil

*If you prefer not to use a meat substitute, you can use a 200 grams pack of firm tofu. Cut into similar sized cubes and add them to the curry as if you would the What The Cluck pieces. If preferred, you could quickly fry them for 5 minutes ahead of adding them to the curry to make them a bit firmer / crispier.

1. Boil a liter of water in a kettle.
2. Wash the carrots and cut into thin, diagonal slices.
3. Grate the parsnips and cut into thin, diagonal slices.
4. Wash the cabbage and cut into thin strips.
5. If necessary, cut the What The Cluck into smaller pieces (sometimes there are large pieces in the pack, make sure they are all a comparable size).
6. Wash the rice and cook in a pot with the pre-boiled water for c. 19 minutes (longer/shorter depending on pack instructions). Drain and keep aside.

7. Heat some oil in a large pan and once hot, add the curry paste (add more or less depending on how spicy you want it). Mix with the oil to release the fragrance.
8. Add the coconut milk to the curry paste and bring to the boil.
9. Add the parsnip and carrot and let it simmer for about 4 minutes.
10. Add the What The Cluck to the curry and cook for another 6 minutes until the vegetables are tender.
11. Add the (savoy) cabbage to the curry 3 minutes before the end, let it shrink and heat it up.

12. Serve the curry with the rice.

Enjoy your meal!

---

Did you like this?

Leave a comment below if you made this recipe, and let me know what you think. Tips and feedback to improve the recipe are always welcome too!