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    Home » Recipes » Vegetarian Dinner Recipes

    Oct 11, 2018 · Modified: Feb 27, 2019 by Becca Heyes · This post may contain affiliate links · 5 Comments

    Aubergine and Sweet Potato Red Thai Curry

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    Total time: 1 hour
    Servings: 3 servings
    5 from 3 votes
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    An easy Thai red curry with roasted sweet potato, melt-in-your-mouth roasted aubergine, and lots more tasty veg. No weird ingredients or long shopping list here!

    Aubergine and sweet potato Thai red curry in a bowl over rice

    I adore Thai red curry. It's spicy, but not in a 'blow your head off' kind of way, just in a 'ooh my tongue is tingling and I like it' kind of way. It's the perfect balance of sweet and spicy - a really tasty curry which can be made with just a few simple ingredients. This aubergine and sweet potato Thai red curry is chock-full of veggies - plenty of different tastes and textures to make for a really tasty dinner!

    Landscape photo of aubergine and sweet potato Thai red curry in a bowl over rice

    How to make a simple Thai red curry

    You can make a Thai red curry sauce with just two ingredients - Thai red curry paste, and coconut milk. Just cook whatever veggies and protein you like, add the curry paste, then simmer in the coconut milk.

    In the past I've added extra ingredients to my Thai red curries - lemongrass, kaffir lime leaves, even a spoonful of sugar - but to be honest it always felt like I was adding things just for the sake of it, and the end result was no better. Turns out, I really do just prefer things simple - and since someone has already gone to all the effort of creating a curry paste that tastes amazing, who am I to argue? So two ingredients it is.

    Roasted sweet potato and aubergine (eggplant) on a baking sheet

    Roasted vegetable curry

    It's hard to make a bad Thai red curry, especially when you're using a shop-bought curry paste. But a really easy way to really take your curry up a notch is to roast the vegetables first. Roasted veggies are the best.

    I didn't roast all of the vegetables for this Thai red curry - only the aubergine and sweet potato, which are the veggies that improve most with roasting. Sweet potato can be a bit 'meh' when you just boil it, but when it's roasted, its sweetness is intensified, and it gets nice and crispy around the edges. And roasted aubergine (eggplant) is truly melt-in-your-mouth.

    Then just pop them in a big pan or wok with the other veggies, add the Thai red curry paste and coconut milk, and you've got yourself a curry!

    Collage showing vegetables cooking in Thai red curry sauce

    Is Thai red curry paste vegetarian?

    The short answer: Sometimes.

    The longer answer: A lot of curry pastes are made with fish sauce, or other non-veggie ingredients - but there are lots of vegetarian versions out there too. I find that the cheaper supermarket own brands are usually vegetarian (I guess it's cheaper for them to make it veggie!), whereas the more expensive brands often aren't. Just make sure you check the ingredients before you buy!

    Aubergine and sweet potato Thai red curry over rice

    How should I serve Thai red curry?

    I often serve Indian-style curries without rice (I'm more of a naan bread girl), but when it comes to Thai curries, I think fluffy white rice is a must! The curry sauce is quite thin, and it's just beautiful when it soaks right into the rice. Add a good handful of chopped coriander (cilantro) on top, and it's good to go.

    Aubergine and sweet potato Thai red curry over rice

    Aubergine and sweet potato Thai red curry

    A sweet and spicy Thai red curry that couldn't be easier to make! Switch up the veg if needed to use whatever you have on hand.

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 3 votes
    Print Pin Comment
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 3 servings
    Calories: 329kcal
    Author: Becca Heyes

    Ingredients

    • 1 large sweet potato
    • 1 aubergine (eggplant)
    • 2 tablespoon oil, divided
    • 1 onion, diced
    • 5 medium mushrooms, diced
    • 2 cloves garlic, minced
    • 1 handful green beans, trimmed and cut in half
    • 2 tablespoon vegetarian Thai red curry paste
    • 200 ml (~ ¾ cup) coconut milk - I used light
    • 150 ml (~ ½ cup) vegetable stock
    • 5 stalks Tenderstem broccoli
    • 120 g cooked chickpeas (½ a standard tin, or ~ ¾ cup)
    • To serve: white rice, fresh coriander (cilantro) (optional)

    Instructions

    • Peel the sweet potato, and cut into chunks. Also dice the aubergine (eggplant). Toss the two vegetables in a dash of oil, and spread them out on a baking tray. Roast at 190°C (Gas Mark 5 / 375°F) for around 40 minutes, or until soft in the middle and crispy round the edges.
    • Meanwhile, heat a dash more oil in a large frying pan or wok. Add the onion and mushrooms, and cook over a medium heat for a few minutes, until slightly soft. Add the garlic and green beans, and cook for a few more minutes.
    • Add the Thai red curry paste, and mix to coat.
    • Pour in the coconut milk and vegetable stock, and add the Tenderstem broccoli and chickpeas, along with the roasted sweet potato and aubergine. Bring to a gentle simmer, and cook for another 5-10 minutes, until the vegetables are cooked to your liking.
    • Serve the Thai red curry with white rice, topped with fresh coriander (cilantro) if desired.

    Nutrition

    Serving: 1 portion - Calories: 329 kcal - Carbohydrates: 39.7 g - Protein: 9 g - Fat: 16.3 g - Saturated Fat: 6 g - Cholesterol: 0 mg - Sodium: 404 mg - Potassium: 1006 mg - Fiber: 11.4 g - Sugar: 12.2 g - Calcium: 50 mg - Iron: 4.5 mg

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for ⅓ of the recipe, not including rice.

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    Comments

    1. LoraliJ says

      October 29, 2018 at 5:09 pm

      Looks like a yummy dish. I think I will will try it. Thanks. You should revise your prep and cook times though. Looks like it will take at least double what you say. (Roasting time alone exceeds what you have.)

      Reply
      • Becca @ Amuse Your Bouche says

        October 29, 2018 at 9:38 pm

        Oh good spot! Thanks!

        Reply
    2. Hannah L says

      October 21, 2018 at 10:26 pm

      Roasting the veg really does make a difference! Thanks for the recipe5 stars

      Reply
      • Becca @ Amuse Your Bouche says

        October 24, 2018 at 1:31 pm

        Thanks Hannah! I really think it does too, you can't beat roasted veg :)

        Reply
    3. thapelo kooreng says

      October 12, 2018 at 1:52 pm

      Mmmmmmmm!!!!!!!! nice5 stars

      Reply

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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