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Easy Red Thai Vegan Curry

Red Thai Vegan Curry

Sophie - Hare's Kitchen
Healthy, fragrant and delicious, this red Thai dish is the best vegan curry for midweekdinners. Whip this up in just 30 minutes for a meal the whole family will love.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine thai
Servings 4 people


  • 1 tbsp rapeseed oil (or your preferred vegetable oil)
  • 1 onion, chopped
  • 4 cloves garlic, finely chopped or minced
  • 2 tbsp finely chopped or grated ginger
  • 3 tbsp Thai red curry paste
  • 2 tbsp soy sauce 
  • 400 g can - full-fat coconut milk 
  • 350 ml vegetable stock
  • 4 tbsp peanut butter
  • 2 tbsp tomato paste
  • 2 tbsp brown sugar or coconut sugar
  • 150 g small cauliflower florets 
  • 150 g mangetout, halved
  • 3 bell peppers, sliced (preferably a variety of colours)
  • 75 g chopped curly kale or cavolo nero
  • 400 g can - black beans, drained and rinsed
  • 1 tbsp freshly squeezed lime juice
  • ½ tsp fine sea salt (or more to taste)
  • ½ tsp ground black pepper (or more to taste)


  • Put your water on to boil for your rice while you make the curry. The cooking time will depend on the type of rice you’re cooking but try to time it to be ready when the curry is cooked.
  • Heat the oil in a large saucepan and fry the onion for 2-3 minutes to soften.
  • Add the garlic, ginger and red Thai curry paste and fry for a further 2 minutes, until fragrant.
  • Add the soy sauce, coconut milk, stock, peanut butter, tomato paste, sugar and cauliflower and stir well.
  • Bring to a gentle simmer and cook for 10 minutes.
  • Add the mangetout, bell peppers, kale and black beans and cook for a further 3-4 minutes, or until the kale wilts and the other vegetables are tender.
  • Add the lime juice, salt and pepper and taste the curry, adjusting the seasonings if required.
  • Serve hot with boiled rice and sprinkled with chopped peanuts and chopped fresh coriander leaves.


  1. Store leftovers in a fridge for up to 2 days and ensure it is piping hot before eating.
  2. You can change the vegetables to use whatever you have to hand, e.g. sweet potatoes, butternut squash, aubergine, green beans, carrots, mushrooms or courgettes would all be suitable, though the cooking time would be a bit longer for firmer vegetables.
  3. You can omit the peanut butter if you wish or use almond butter instead.
  4. This curry is also great served with quinoa or couscous. 
  5. You can add extra stock and Asian noodles for a spicy noodle soup.
More mouthwatering vegan recipes: Hare’s Kitchen
Keyword curry, vegan, vegan curry