This vegetarian Thai curry on egg-fried rice is the ultimate simple curry dish, the dish that will make you ditch that Thai takeaway because it is so easy to make and the flavours are simply divine and exotic. A must-try indeed, please take my word for it.
My love ❤️ for Asian food is no longer a secret. I have declared this and came clean with it a long time ago.
And if you are looking for vegetarian curry recipes, what about this butternut squash and chickpea curry?
This lovely vegetarian Thai curry has:
- Red bell pepper
- Grilled mixed vegetables (usually buy it in a ready mix frozen pack)
- Green beans
- Okras (ladies' fingers)
- red chilli (of course)
- Coconut milk
But of course, use whatever vegetables you love or you have that need to be used, never throw food away!
Oh, and before I forget! Have this with jasmine rice, it's the only way! Jasmine rice it's delicious!
Why vegetarian Thai curry?
This superb and so tasty vegetarian which you could also make into a vegan Thai curry is yet another dish that I never have enough of and I have come back to put it on the dinner table more often aiming to stick to our 3 vegetarian dishes per week. Success!
We have decided to go down considerably on meat consumption whenever possible (of course exception when I roast a 3.2kg pork that we eat for two days meaning - 4 meals for 4 - in a row the other day) so this dish would make that perfect dinner where meat isn’t missed for a split of a second. Even my meatatarian hubby doesn’t mention or lift his eyebrows asking for meat when a dish like this plunges on the dinner table. It takes his breath away 😉
And... this is some achievement I must say to keep him quiet and not mention that there is no meat on the dinner table- it is something, I promise you!
Oh yes, I love meat but I could just about do 3 days a week without it; my husband thought.... not sure, but he said this kind of food would take his brain away from needing any meat. Ok, so I need to keep up the good work than putting more of this kinda food on the table.
With kids, this was an easy one too and a true success indeed!
It came as a spontaneous decision for the dinner tonight but it went down a treat.
It does help when you have some ready bought frozen mixed grilled vegetables which I have to say not only make my life easier but they do taste a treat indeed. Those are always present in my freezer and I could not do without them. I am so glad to have come across those...
Well done mummy! I was told - ain’t I lucky? 😉 Oh, yes I am!
A few tips:
I used half of the veggies frozen for variety and quickness.
I did have some leftover rice only from the dinner we had with some lovely friends the night before (not ideal- but I don’t throw away food, remember) and to refresh that rice, I have done an egg fried rice which was delicious!
Add a few leaves of coriander and even some roasted cashew nuts to this. Absolutely beautiful.
I will be coming back with a cashew nuts curry to absolutely die for .... so stay tuned lovelies, until then here are :
Other curry dishes you may like to try:
- Delicious and super healthy Lamb Curry
- Duck Thai curry with fresh coconut and lemongrass infused rice
- Ox tongue curry
- Squid curry with turmeric rice
- Red split lentil curry (dhal)
- Chicken curry on spinach and coriander rice
- Coconut sambal with red chilli
Vegetarian Thai curry on egg-fried rice
- chopping board
- 1 large red onion
- 1 larger white onion
- 200 g grilled mixed vegetables (frozen)
- 200 g green beans (I used frozen ones)
- 100 g okras (also named "ladies fingers", I used frozen ones)
- 150 g curly kale (fresh, organic)
- 1 tablespoon Thai curry powder
- 3 slices ginger (roughly or finely chopped)
- 2 cloves garlic (finely chopped)
- ⅔ teaspoon turmeric powder organic
- 1 can coconut milk
- 2 eggs (for the rice)
- 350 g cooked rice
- 1 teaspoon coconut oil (to fry the rice)
- ⅓ teaspoon salt
- 1 pinch black pepper
- 1-2 green/red chillies (optional)
- 10-12 slices cucumber for garnishing
- Chop the onions roughly.
- Literally, just throw all frozen and fresh veggies in a deep frying pan or a wok. Cook for 10min. You could add some oil if you wish but I didn't since the coconut milk will have plenty in it.
- Add salt, pepper, chopped garlic, curry and turmeric powder, the ginger, shredded or chopped kale and the coconut milk. Cook on medium heat for an extra 7-10 min.
- Meanwhile, cook freshly or use leftover rice (just like I happened to do). And, truthfully, cold rice is best to use when preparing an egg-fried rice as it is a lot easier to handle it than the sticky hot rice 😉
- In a separate pan, add 1 teaspoon coconut oil and break two eggs in. Scramble the eggs around the pan and when eggs are almost cooked, add the rice. Toss this and break it until it mixes well with the egg.
- When ready, serve both on a plate, add some extra chilly if you wish and enjoy.