top of page

Vegetable Thai Curry

Thai seven spice and creamy coconut milk paired with nutritious vegetables for the ultimate Vegan Thai curry that's also super tasty!




15 mins


20-25 mins


  • Half packet of Carla’s Thai Seven Spice Mix

  • 20 ml vegetable oil

  • 400ml tin coconut milk

  • 100ml/3½fl oz vegetable stock 

  • 2 tbsp (approx. 66g) tomato puree 

  • 125g/4½oz peeled and cubed sweet potatoes 

  • 125g/4½oz peeled and cubed butternut squash 

  • 1 bunch spring onions, finely chopped

  • 125g/4½oz French beans 

  • 125g/4½oz courgette, cut into chunks

To serve:

  • Basmati rice, cooked

  • Fresh coriander

  • 1 red chilli, thinly sliced


  1. Mix the Carla’s Thai Seven Spice with the vegetable oil to make a paste.

  2. Add 4 generous spoonfuls of paste to a pan (one per person) and cook on a low heat until it becomes fragrant. Turn up the heat to high, add the coconut milk and stock and bring to the boil. Simmer for 3 minutes.

  3. Add the sweet potatoes, butternut squash and spring onions and simmer for 5 to 10 minutes. Add the French beans and courgette and simmer for a further 5 minutes, or until the vegetables are just tender.

  4. Meanwhile, chop some coriander and stir it through the rice. Garnish the curry with the chilli and a sprig of coriander and serve it with rice.

Carla's product used in this recipe:

Thai Seven Spice

bottom of page