Vegan Thai Red 'beef' Curry [slow cooker & stove-top recipe]

A close up bowl of Thai red curry with a wooden spoon on side of bowl, fresh lemon to the side with small bowl of rice and slow cooker pot in background.

Vegan Thai Red 'beef' Curry [slow cooker & stove-top recipe]

Course: Dinner, Main Course

Cuisine: Thai inspired

Prep Time: 15

Cook Time: 3 30

soaking TVP chunks: 30

Total Time: 4 15

Servings:

Calories: 434kcal

Author: Jacq

Our Vegan Thai Red 'beef' Curry is easy to prepare in the slow cooker (or stove-top) and it features fresh vegetables and textured vegetable protein (TVP) slow cooked in a thick, nutty, savoury, hints of sour, creamy red Thai sauce. There is a stove-top method in the recipe notes.

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US Customary - Metric

Equipment

slow cooker [use a 3.5 litre / 3.5 quarts or slightly larger]
jug [for soaking TVP chunks]
zester [for zesting lemon rind]
mixing spoon

Ingredients

Soak:

100 grams dried soya chunks [or soya curls or other dried meat-free chunks/pieces, or use fresh or frozen meat-free pieces which will not require soaking]
500 mililitres vegetable stock, hot [use a vegan 'beef' flavour stock, if available, such as OXO meat free beef stock cubes]

Curry:

180 grams stringless beans [sliced into 1 ½-2 inch pieces]
70 grams dried green lentils [rinsed & drained]
3 tablespoon red thai curry paste [use a vegan-friendly paste]
100 grams peanut butter [crunchy version adds extra texture]
1 tablespoon light soy sauce [or dark soy sauce or tamari]
1 tablespoon vegan fish sauce [or replace with an extra tablespoon of soy sauce]
3 tablespoons soft brown sugar [light brown sugar, or replace with 4 tablespoons of coconut or date sugar if preferred]
1 can coconut milk [400g/14oz can]
1 bay leaf
1 small-medium lemon [remove the zest with a zester]
125 millilitres vegetable stock [make this up with the stock drained from the soaked soya chunks]

Add after 3 hours of curry cooking in slow cooker:

150 grams beansprouts [fresh sprouted mung beans, can be found in the fresh stir-fry package section in most supermarkets]

Garnish, to taste, optional

fresh coriander [cilantro], toasted or salty peanuts/cashews, lemon juice, fresh red chilli slices

Instructions

Soak the TVP:

Add the dried TVP chunks to the hot vegetable stock. Stir and leave to soak for about 30 minutes. Every now and then give the chunks a stir.
100 grams dried soya chunks, 500 mililitres vegetable stock, hot

Prepare curry:

Preheat the slow cooker by switching it to the high setting while you add the ingredients.
Add everything to the slow cooker: green lentils, coconut milk, stringless beans, red Thai curry paste, soy sauce, vegan fish sauce [or replace with an extra tablespoon of soy sauce], peanut butter, brown sugar, bay leaf, and lemon zest.
180 grams stringless beans, 70 grams dried green lentils, 3 tablespoon red thai curry paste, 100 grams peanut butter, 1 tablespoon light soy sauce, 1 tablespoon vegan fish sauce, 3 tablespoons soft brown sugar, 1 can coconut milk, 1 bay leaf, 1 small-medium lemon
Drain the TVP chunks from the soaking liquid but keep the vegetable stock. Add 125ml of the vegetable stock to the slow cooker. If you don't have enough just add extra water until you have 125ml [½ cup] of stock. [I drained 124ml of stock from the chunks so just required an extra 1ml of water.]
125 millilitres vegetable stock
Add the TVP chunks to the slow cooker.
Add a few pinches of salt and pepper. Give everything a good stir, breaking up the peanut butter into the sauce.
Pop the lid onto the slow cooker and leave to cook for 3 hours.
After 3 hours add the bean sprouts, stir well and leave to cook for a further 30 minutes.
150 grams beansprouts
Remove the bay leaf. Season to taste with salt & pepper, and add a little squeeze of fresh lemon juice if liked.

Serve: [optional suggestions]

Enjoy with rice, and toasted or salty peanuts/cashews, a sprinkle of coriander [cilantro], and something crispy like poppadum's or naan breads instead.
A dollop of vegan mayonnaise or plain yogurt is a nice addition as are a few slices of fresh red chilli and/or sliced spring onions [green onions].

Notes

Nutritional data does not include garnish or side dishes.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for 3-4 months.
To reheat leftovers, place the curry in a non-stick pan and bring to a boil. Cook for 2-3 minutes until piping hot. Add extra liquid if the sauce is too thick such as plant-based milk, canned coconut milk, or vegetable stock.
Before serving, consider adding a few handfuls of fresh spinach to the curry and letting it wilt for a few minutes.
This recipe uses Blue Dragon Thai curry paste [which we found in the local Co-Op supermarket]
The fish sauce used is labeled as vegetarian but is also suitable for vegans.
If vegan fish sauce is not available, you can add an extra tablespoon of soy sauce instead.
Any edible bean or pea pod vegetables are suitable for this recipe, including sugar snap peas, yard-long beans, green beans, and mangetout.
If you have a peanut allergy or don't like peanut butter, it can be replaced with any other type of nut butter, or with sunflower or pumpkin seed butter.
To prepare on the stove-top: Add an extra cup (250ml) of vegetable stock to the recipe and add more stock whenever it looks like the curry will dry out too much. You want to end up with a nice thick creamy sauce. The curry will be ready once the lentils are soft, and at this point the bean sprouts can be stirred through. Remove the pan from the heat and pop a lid over the pan. Leave the pan for about 10 minutes and the bean sprouts will warm through in the residual heat.

Nutrition