Skip to content
Root veg Thai red curry recipe

Root veg Thai red curry recipe

0 ratings

Give your Christmas veg a spicy twist with this fragrant Thai red curry. This easy one-pot is a great vegan and gluten-free option for your Boxing Day celebrations. See method

  • Serves 6
  • 25 mins to prepare and 35 mins to cook
  • 237 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1 tbsp vegetable oil
  • 2 red onions, thinly sliced
  • 2 large garlic cloves, peeled and finely crushed
  • 10cm piece ginger, peeled; half finely grated and half cut into matchsticks
  • 30g coriander, leaves and stalks finely chopped
  • 200g Thai red curry paste
  • 400g tin light coconut milk
  • 3 sweet potatoes, peeled and cut into 3cm chunks
  • 1 swede, peeled and cut into 3cm chunks
  • 2 parsnips, peeled and cut into 2cm chunks
  • 2 limes, 1 zested and juiced, 1 cut into wedges to serve
  • 1 red chilli, finely sliced​
  • basmati rice, to serve (optional)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    4g 19%
  • Sugars

    14g 16%
  • Salt

    0.6g 9%

of the reference intake
Carbohydrate 34.5g Protein 3.7g Fibre 7.9g


  1. Heat the oil in a large saucepan over a medium heat. Add the onions, garlic, grated ginger and coriander stalks and fry for 5 mins, stirring occasionally. Add the curry paste, cook for 1 min, then mix in the coconut milk, sweet potatoes, swede, parsnips and 300ml water. Cover, bring to the boil, then simmer for 35-40 mins, stirring occasionally, until the vegetables are tender.
  2. Remove from the heat and add the zest and juice of 1 lime, the coriander and chilli slices, saving a little of each to garnish.
  3. Spoon into bowls and serve with basmati rice topped with coriander and chilli, with lime wedges.

See more Vegan Christmas recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.