Hadrien Bennett

Thai Curry, Vegan

Hello there! I am so happy to be back! Remember when I said I could post twice a week and it did not really happen. I tried, trust me but I feel like I don’t have enough time to write a “good enough” post. I feel like there is no quality content if I have no time to write. But also I want to improve the quality of my photos, and it takes time! For the better, trust me! 🙂

Can you believe it, almost the end of February, and it felt like only yesterday was the begging of the year. I still remember the weather being -real- nice and not -too- cold, now, it is freezing. It even snowed and everything! What a change! Coats and everything that come with it is back out of the closet and in use at all time outside.

That’s why I decided to try another curry recipe, Thai recipe this time, full of delicious vegetables and yummy rice.


  • 1 White Onion finely diced
  • 1 thumb sized Piece of Ginger minced
  • 3 tbsp Red Curry Paste (ensure yours is vegan, or make your own)
  • 2 x 400ml cans Coconut Milk
  • 2 tsp Chilli Paste (sambal oelek)
  • 4 tbsp Soy Sauce
  • 1 tsp Rice Wine Vinegar
  • 1 head Broccoli cut into florets
  • 6-7 Small Potatoes quartered
  • 1 large handful Green Beans
  • 1 cup Frozen Peas
  • 1 block (250g) Tofu cut into 1 inch cubes
  • 1 large handful Spinach
  • 1/2 Red Onion
  • 1 Red Chilli
  • Fresh Coriander
  • Sesame Seeds


  1. First, wash and quarter the potatoes and boil for 10 minutes, drain and set aside.
  2. While the potatoes are boiling, start making the sauce. Add a little oil to the bottom of a large stockpot. Cook the finely diced onion and the minced ginger over a medium/high heat for 3-4 minutes until the onion is translucent. Add the curry paste and cook for another minute.
  3. Next, add the coconut milk and give everything a good stir. Add the soy sauce, chilli paste and bring to a simmer.
  4. In another frying pan, heat a little oil and fry the tofu until it’s golden on all sides.
  5. Add the cooked potatoes, and the other vegetables (except the spinach) into the curry sauce and simmer for 5 minutes. At the end, stir in the rice wine vinegar and the spinach, until the spinach wilts.
  6. Serve the curry with rice, and top with the tofu, some sliced red chilli, sliced red onion, some fresh coriander and a sprinkling of sesame seeds.

I ate everything in the bowl! Could you? Let me know. 🙂

Ps: I found the recipe on Pinterest here!



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