Quick Vegan Thai Green Curry

Is this a recipe for cheat-y cheaters who like to cheat hecka big time when it comes to making curry? Yes – absolutely. Is this a recipe for vegans, coeliacs, and 5-a-day seekers alike? My buddies, it totally is.

I would never claim this was authentic – mainly because I’ve never been to Thailand – but it is supremely easy; and isn’t that all we’re really looking for? Other than a cheese wheel the size of our own heads.*

My first introduction to Thai green curry was via M&S, where I believe I spent the last £5 of my student loan on a ready meal and a sizeable bag of Percy Pigs one semester — because I had absolutely no impulse control. Regardless, it was lush, and I don’t have this particular curry often enough by half.

(It’s really hard to make cauliflower look as good as it tastes, so you’re going to have to trust me… Don’t judge me on the photo below… Please… I beg of you… I’ve used too many ellipses now and I’m feeling vulnerable…)


Quick Vegan Thai Green Curry (Vegan, Gluten-free)

Serves 2-3
Preparation time: 10 minutes
Cooking time: 20 minutes


Large frying pan; medium microwave-safe bowl; wooden spoon; chopping board, knife (or well-sharpened twig), etc.


  • 1 whole cauliflower
  • 1 aubergine
  • 50g Thai green curry paste
  • 1/2 tin reduced fat coconut milk (200ml)
  • 1 vegetable stock cube (with a splash of water)
  • 1 tsp vegetable oil
  • Salt & pepper

Optional: Rice and crispy fried onions (e.g. KTC or Top Taste) — not suitable for coeliacs


  1. Get your pan on a medium heat, add the oil, and get started on your vegetables. Rinse and take the ends off the aubergine, slice lengthways into quarters, and chop into chunks. Add to your oil with a little salt and pepper – cook for around 10 minutes, stirring occasionally.
  2. While that’s a-cooking, rinse the cauliflower and chop it into bite-sized florets, then add to your microwave-safe bowl. Microwave for 5 minutes, check for doneness (that’s a word now, shut up you dumbass squiggly red line), and continue to microwave in 1-minute bursts until a knife can slice fairly easily through the stems.
  3. Add the curry paste, coconut milk, and stock cube to the pan, and stir until combined. Add the cauliflower, along with a splash of water, until you have the sauce at the consistency you like – it shouldn’t be too thick, but you don’t want a runny curry sauce either. Or maybe you do! I’m not here to stop you living your dreams. Anyway – cook the curry, stirring occasionally, for another few minutes, and then it’s ready to serve! I used sweet chilli & lime microwave rice for ease, and sprinkled the curry with crispy onions.

And there you have it – a super easy weekday meal that can easily be customised for your individual tastes. You can add any manner of vegetable — go, live your best life. Seriously, go. We’re done here.



*I mean, that’s what I’m looking for. I found a sizeable brie in Morrisons that it took considerable willpower to walk away from – it was the size of a newborn baby. That’s almost enough brie.


WW Flex™ points

  • Curry 12sp (3 servings = 4sp, 2 servings = 6sp)
  • Crispy onions 2sp for 10g

(Points worked out using the app – please run it through again if you make any changes!)

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