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Lactose free Gluten free Vegetarian Main

Thai Green Veggie Curry

A tasty Thai style main, made with Alpro Plain with Coconut alternative to yogurt
  • 20 mins
  • Thai Green Veggie Curry

    Bring the changes with your favourite veggies


    Bring the changes with your favourite veggies

    Serves 6

    • 1.5l vegetable stock (home-made or from cubes)
    • 300g sweet potato, peeled and cubed
    • 200g tenderstem broccoli, cut into smaller pieces
    • 300g mixed mushrooms (chopped, if large)
    • 200g sugar snap peas
    • 500ml Alpro Plain with Coconut alternative to yogurt
    • 60ml green curry paste (Vegan)
    • 50g fresh spinach
    • 30g green coriander, with stems (keep a few leaves back to finish off)
    • 1 red chili, deseeded and finely diced
    • Steamed rice to serve


    • Step 1

      In a large pot, bring the veggie stock to a boil. Pop in the sweet potato and simmer until tender. Use a slotted spoon, take it out and put to one side for later. Using the same stock, cook the broccoli and mushrooms together until done but still a little bite, take them out, then simmer the sugar snaps for just a few minutes. Keep them snappy, whip them out while they're still crisp and green.

    • Step 2

      In a jug with a stick blender or a small food processor blend together the Alpro Plain with Coconut, the green curry paste (to taste), spinach, coriander. What you want is a vibrant, smooth green paste.

    • Step 3

      Mix the blended Alpro Plain with coconut into the broth and bring to a gentle simmer. (Don't boil!)

    • Step 4

      Pop all the cooked veggies back into the curry sauce, just heat through and sprinkle with the chili and a scatter of fresh coriander. Serve with steamed rice. Fragrant, fabulous, and 100% plant-based.

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