Serves 4

Thai Vegetable Curry

Thai Vegetable Curry


1 tbs oil

1 onion, sliced

1 tbs Schwartz Thai 7 Spice

350g (12oz) cauliflower florets

1 courgette, sliced

450 millilitre (¾ pint) vegetable stock

75g (3oz) creamed coconut

2 tbs tomato purée

2 tsp Schwartz Coriander Leaf


  1. Heat the oil in a large frying pan and fry the onion for 3-4 minute. Add the Thai 7 Spice and fry for a further minute.
  2. Add the cauliflower and fry for 3-4 minutes. Add the courgette and pepper and fry for a further 2 minutes. Stir in the stock, coconut and tomato purée and bring to the boil.
  3. Cover and simmer for 10-15 minutes, until the cauliflower is tender. Stir through the Coriander Leaf.

Serving Suggestion…

Best enjoyed with some delicious coconut rice.

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