Yellow Thai Curry

Aubergines are one of my favourite ingredients to use in a curry as they soak up all of the flavours like a sponge. I’ve lost count of how many bowls of this curry I’ve eaten in the last few years; when I’m having a busy week I pop into the deli and devour a bowl with brown rice – it’s warming, hearty and always keeps me going for hours. This one also happens to be one of Matt’s favourites too.


For the curry paste

    • 1/2 large onion, roughly chopped
    • 1 red chilli, roughly chopped
    • 1 garlic clove, roughly chopped
    • 1 thumb-sized piece of ginger, peeled and roughly chopped
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon ground turmeric
    • 1 lemongrass stalk, bashed and roughly chopped
    • 1 lime leaf 31/2 tablespoons coconut oil

For the curry

    • 2 red peppers, deseeded and cut into bite-sized chunks
    • 1 large aubergine, cut into bitesize pieces
    • 100g button mushrooms
    • 100g baby corn, cut in half
    • olive oil
    • 1 tablespoon coconut oil
    • 2 x 400g tins of coconut milk (see tip on page 174)
    • 1 tablespoon tamari
    • handful of Thai basil, roughly chopped
    • salt

Preheat the oven to 240°C (fan 220°C).

Place all of the paste ingredients in a food processor and blitz until smooth.

Place the peppers, aubergine, mushrooms and baby corn in a baking tray with a little olive oil and salt. Roast in the oven for 10–15 minutes, so that they take on a bit of colour, then remove and leave to one side.

Next, place the coconut oil in a heavy-based pan over a medium heat. Once hot, add the curry paste and cook for 5 minutes until soft. Add the coconut milk and tamari and bring to the boil – then lower the heat and simmer for 5 minutes. Remove from the heat and blitz using a hand blender, then pass through a sieve to remove any unwanted bits (if needed). Place back on to a medium heat and add the roasted vegetables, then cook for a final 5 minutes. Try not to overcook this curry – the sauce only needs this short cooking time and there is a chance it could form a layer of oil on top if you cook it for longer and reduce it too much.

Once everything is cooked through, sprinkle with a handful of chopped Thai basil.


You could make a double batch of this curry and freeze half for another day. It freezes so well and is really easy to cook straight from the freezer – just place it into an oven set at 200°C (fan 180°C) for 20–25 minutes until cooked through.

‘This recipe is extracted from Deliciously Ella The Plant-Based Cookbook by Ella Mills (Woodward), published by Hachette Australia RRP $32.99.

Photographer credit: Book images Nassima Rothacker.

Deliciously Ella – The Plant-Based Cookbook

The recipes in this book are some of the most in-demand from her customers, plant-based and healthy; it has 100 simple vegan recipes that anyone can make with confidence.

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