Thai Vegetable Curry
35 mins (prep 10, cooking 25)
19 ingredients
3-4 servings
This is an easy beginner's curry. It is a very flexible recipe- you can use whatever vegetables you prefer or have to hand.The flavours are not spicy but more fresh and slightly fruity (from the mango chutney). You could of course add more spice to tailor it to your preferences. I have organised this recipe to be quick, but you do have two pans on the go at once- the vegetables in the saucepan and the skillet. If you prefer an easier pace, boil the potatoes, add the broccoli and cauliflower then drain and set aside when cooked. Then when you are ready, prepare the spice paste and cook the red bell pepper in the skillet.

Categories:  <-60-mins , taste~mood , thai , potluck , curries , time-to-make , asian , weeknight , main-dish , cauliflower , broccoli , potato , vegetarian , to-go... , vegetable , savory ,
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Serving Size (258.61 g)
Servings 3
Amount per Serving
Calories 587.34 Calories from Fat 494.82
% Daily Value *
Total Fat 54.98g 253.76%
Saturated Fat 20.69g 310.34%
Trans Fat 0.01g %
Cholesterol 0.0mg 0.0%
Sodium 57.99mg 7.25%
Total Carbohydrate 20.27g 20.27%
Dietary Fiber 8.01 g 96.11%
Sugars 6.75 g %
Protein 12.58g 75.46%
Vitamin A 1657.26IU% Vitamin C 42.18mg%
Calcium 133.82mg% Iron 3.44mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, fresh coriander leaves, ground cumin, salt and pepper, broccoli floret, mango chutney, freshly cooked rice