Vegan Red Curry Recipe

November is World Vegan Month — a month where those following a vegan diet mark the time when the term ‘vegan’ was first coined. It’s also a month when people may choose to ‘go vegan’ for 30 days, and see how it fits with their lifestyle. 

For the members of the SWEAT Community who follow a vegan diet, and for those who are interested in adapting to vegan meals, we have a fantastic recipe for you to try! This vegan red curry is packed full of flavour and has plenty of substance, making it a hearty meal for lunch or dinner. We’ve also got some fantastic ideas for vegan treats if you want to finish off your meal with something sweet!

Give it a try for yourself and let us know what you think!

Ingredients (this makes 2 serves):

• 120g brown rice

• 3 tsp olive oil

• ½ small brown onion, finely diced

• 1 garlic clove, crushed

• 2 tbsp (vegan) red curry paste

•  ½ medium sweet potato, peeled and cut into bite-sized pieces

• 150g tinned chickpeas, drained and rinsed

• 100g tinned crushed tomatoes

• 250ml tinned light coconut milk

• 120g broccoli, cut into florets

• 10 green beans, chopped

• 100g frozen peas

• 2 tsp coconut sugar

• 1 large handful baby spinach leaves

• 2 tsp salt-reduced tamari or soy sauce

• ½ lime, zested and juiced

• Sliced red chilli, to garnish

• Fresh coriander, to garnish

Method:

1. Place the rice and 300ml of water in a small saucepan over high heat. Bring to the boil, then cover with a lid and reduce the heat to low. Simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and leave to stand, covered, for 5 minutes.

2. Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onion and cook for 5 minutes or until soft and translucent, stirring occasionally. Add the garlic and curry paste and cook for 1-2 minutes until fragrant, stirring frequently.

3. Add the sweet potato, chickpeas, tomatoes and coconut milk and cook for 1 minute, stirring occasionally. Reduce the heat to medium-low and simmer, covered, for 10-15 minutes. Add the broccoli and cook, covered, for a further 5 minutes. Add the beans, peas and sugar and cook, uncovered, for 5 minutes or until the vegetables are fork-tender, stirring occasionally. 

4. Remove the curry from the heat and stir in the tamari or soy sauce, lime juice, lime zest and spinach.

5. To serve, place the rice in two serving bowls and top with the red curry. Garnish with sliced chilli and coriander leaves. Enjoy!

Are there any other recipe ideas you’d like to see on the SWEAT blog? Head to the forum to leave us your suggestions!