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Thai Vegetable Curry

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Thai Vegetable Curry

The perfect thai vegetable curry recipe with a picture and simple step-by-step instructions.

  • 250 g Jasmine rice
  • 1 Chopped onion
  • 1 Diced zucchini
  • Diced red and yellow peppers
  • 0,5 bunch Finely chopped coriander
  • 1 Jar (265g) Chickpeas
  • 1 Can (400g) Chunky tomatoes
  • 1 Bottle (55ml) Thai curry sauce
  • 2 tbsp Oil
  • Salt
  • Pepper
  • Ground cumin
  • Curry powder (Indian)
  • Ground coriander
  1. Cook the rice according to the instructions on the packet
  2. Heat the oil in a saucepan. Steam the onions in it until translucent. Add diced vegetables and sauté for a few minutes. Add tomatoes and chickpeas. Stir in the curry sauce and season to taste with salt, pepper, cumin, curry and cariander.
Dinner
European
thai vegetable curry

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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