Mega Meal Prep Vegan Coconut Thai Style Curry

March 16, 2022

This massive meal will have your lunches set for the week, as well as a dinner or two! It is perfect for when you've got a couple hours to spare on a Sunday to save you plenty of hours during the week.

Packed with veggies and nutrition, it is a perfect meal for lunches or dinners.

It is also the most complicated recipe I have written so far, hopefully I've done okay...

In this recipe, we will be making the curry paste from scratch. Here are the ingredients:

This combination of traditional Thai ingredients makes for an incredibly flavoursome dish.

And for the veggies, I have included a huge quantity of them, this is to create a large batch for meal prep. If you are looking to reduce the quantity, choose your least favourite vegetables and cut them out :P
Here are all the ingredients included in the rest of the curry.

Due to having some leftover lemongrass, kaffir lime leaves and Thai basil, I ended up making this exact same recipe again the following week! It was absolutely delicious, and became easier as I practiced it more!

Dietary Requirements:

This recipe is suitable for those with a lactose intolerance, and who are gluten free.
It is also perfect for those following a pescatarian, vegetarian and vegan diet!

Mega Meal Prep Vegan Coconut Thai Style Curry

Serves: 6

A massive portion of Thai style curry, perfect for packing lunches for the whole week

Ingredients

Curry Paste:

1 spring onion, chopped
2-3cm of ginger, grated
4-5 cloves of garlic, crushed
half of a bunch of coriander, chopped
3-6 birds eye chillis, chopped
2 tbsp of lemongrass, very finely diced
3 shallots, diced
2-3cm of galangal
zest of 1 lime
1/2 tsp of ground coriander
1/2 tsp of cumin
1/3 of a cup of water
OPTIONAL: 2 tsp of belechan shrimp paste (not suitable for vegan/vegetarian)

Curry:

1/2 a butternut pumpkin, cut into 1-2cm pieces
3 capsicums (red, yellow and/or green), cut into 1-2cm pieces
2-3 carrots, cut into 1-2cm pieces
a handful of green beans, cut into 2-3cm lengths
1 large broccoli, cut into florets
6 kaffir lime leaves
8 Thai basil leaves
1 x 400g can of chickpeas, drained
1 x 400ml can of coconut milk
1 cup of vegetable stock
1/2 tsp of cumin
1 tbsp of raw sugar
2 tsp of fish sauce

Rice:

1 cup of brown rice, uncooked, rinsed

Other:

olive oil
salt and pepper

Method

Step 1:
Preheat oven to 200°C

Step 2:
Prepare rice as per package instructions

Step 3:
Toss pumpkin, olive oil, salt and pepper in a large bowl until coated. Lay on baking sheet on a tray and cook for about 20-25 minutes, until just cooked. Using the same bowl we just used, toss the drained chickpeas in with olive oil, 1/2″tsp of cumin, salt and pepper. Set these aside, we’ll add them to the oven soon.

Step 4:
Combine all the curry paste ingredients – minus the water – in a small blender and pulse until roughly blended. Add the water and blend until it becomes a paste.

Step 5:
On another baking tray, lay chickpeas out and place in the oven, cook for about 15 minutes or until toasted

Step 6:
Place a very large saucepan on medium heat with olive oil, add the curry paste ingredients and stir for about 3 minutes until very fragrant

Step 7:
Add vegetable/chicken stock and simmer until reduced by half

Step 8:
Add coconut milk, lime leaves, sugar and fish sauce, simmer for about 15 minutes or until your desired consistency

Step 9:
Stir through broccoli and carrot and simmer for 3 minutes. Then add the beans and capsicum and simmer for an additional 3 minutes.

Step 10:
Turn the heat up and add the pumpkin and Thai basil leaves, stirring. Remove from heat once it begins to simmer.

Step 11:
Serve over brown rice in bowls, and sprinkle chickpeas over. If you have any spare coriander and/or spring onions, use them to garnish as well, and enjoy 🙂