Vegetarian Red Thai Curry

Adaption from Lindsay's 30 minute masala recipe at Pinch of Yum

Vegetarian Red Thai Curry with Brown Rice


1 white onion, halved and peeled
1 red onion, halved and peeled
2 tbsp fresh ginger, peeled
3 tbsp garam masala
1 tbsp chili powder
1 tbsp turmeric
1 tbsp cumin
1/2 tsp cloves
2 tsp salt
1 tsp cayenne
1/2 bunch cilantro stems
1/2 bunch parsley stems
juice of one lemon
juice of one lime
2 tbsp honey
1 cup almonds
5 bulbs garlic

1 small can tomato paste
2 cans coconut milk
salt to taste

2 summer squash, medium diced
1 bag French beans, top and tailed, cut in half
1 bunch Swiss chard, roughly chopped
2 cloves garlic, minced
2 tomatoes, cut into 1 inch pieces
3 Jerusalem artichokes, peeled and cut into 1 inch pieces

2 cups brown rice

Char the onions on the stove or in the oven. Combine with all the paste ingredients in a food processor and pulse until smooth. You have made enough for 3 recipes so set aside a third of the mixture and put the rest in the freezer or fridge for a later use. 

Add the paste to the coconut milk and tomato paste in a large bowl and whisk together until smooth. Set aside. 

In a large pan over medium heat, add olive oil. Add minced garlic and jerusalem artichokes. Stirring occasionally, cook until tender, about 20 - 30 minutes. Add the green beans, lower the heat and cook until beans are tender. Set aside. 

Using the same pan, add the squash and cook until tender. Set aside. Add the greens and cook until wilted. Add all veggies together and keep warm.

Meanwhile, in a large pot, bring 2 liters of salted water to boil. Add rice and cook until tender, about 20-30 minutes. 

Warm the sauce.

In individual bowls, add rice, cover with sauce and add veggies. Add a bit more sauce and garnish with cilantro leaves, tomato slices and a wedge of lime. 

Serves 6 as a main