Veggie-ful Thai Green Curry with Brown Rice

Brendon D'Souza

Prep time 20 minutes | Cooking time 15 minutes

Serves 4

As you all know by now I absolutely love mushrooms. Since I gave up meat, I have been quite happy to replace juicy strips of beef with chunks of portobello mushroom.Mushies contain essential doses of iron, required to avoid anemia. Best of all when cooked long and slow, they develop a gamey flavour that I occasionally crave more than a steak. When I put this number together I actually roasted the mushrooms and root veggies in the oven first, which allowed them to colour nicely and develop a great flavour.


  • 2 large portobello mushrooms (or any other large, flat variety. Beefsteak is great if you can find it!), brushed to remove dirt, chopped
  • 100g butternut pumpkin, peeled, diced
  • 100g carrots, chopped
  • 100g broccoli, cut into florets
  • 100g zucchini, sliced
  • 1 tbsp olive oil
  • 4 tbsp Thai Green Curry paste
  • 1 clove garlic, chopped
  • 1 bunch coriander. Roots and stems finely chopped. Leaves finely chopped
  • 1 long green chilli, finely chopped (optional)
  • 200mL coconut milk
  • Brown rice to serve

Brendon D'Souza

Roast the veggies. Pre-heat an oven to 180ºC. Line a large baking trays with baking paper and place the mushrooms, pumpkin and carrots on top in a single layer. Brush with a little olive oil and roast for 15-20 minutes till golden and tender.

Cook the curry. Heat the olive oil in a large wok or frying pan over a medium heat. Add the paste and cook following the directions on the bottle. Add the garlic, coriander roots and stems and half the leaves, chilli (if using) and coconut milk.

Combine. Add the roasted and fresh vegetables and allow them to simmer in the sauce for 5 minutes. Stir through the remaining coriander leaves and serve with brown rice.

Tip: peel the broccoli stem using a sharp knife or peeler. You can now add this to the curry to reduce wastage.

Brendon D'Souza

Happy Cooking and Keep Smiling,

Brendon 🙂


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