Hi friends! How are you?! It’s been a while since I posted a cooked / comfort-food type recipe, hasn’t it? It’s just that we do eat mostly (but definitely not completely) raw these days. Don’t get me wrong, I still love hearty, warming dishes though! Like, so much. Thai curry is my hands-down favorite, by the way. I just try to make a bulk of my meals uncooked and fruit-based, ya know? But the other day, I asked you guys on the insta if you wanted a lettuce wrap recipe or a Thai curry recipe…. and while the end result was close, the curry recipe was the winner. So here we are! Warm, delicious, Asian comfort food in a bowl 🙂

There are a few ways to make Thai curry. Some ways can be a bit more complex.  I shared a more complex (but still delicious) recipe HERE. But a Thai curry can be one of the easiest things you can make for yourself at home. And you can add so many different varieties of vegetables to the dish— it’s truly hard to go wrong. You just need a good base! Then add your favorite vegetables and voila!
For this recipe, I added my favorite combination of savory foods: sweet potato + tempeh. If you haven’t tried this combo, it’s a must! And I love when either broccoli or eggplant is paired with those… so I added both of those too! I highly suggest you try this combo… but of course, if you don’t love one of those vegetables, feel free to sub it out!

Thai curry paste

For the base, I used Mekhala curry paste. I’m seriously OBSESSED with this brand. It’s funny because I don’t normally buy a lot of pre-made type foods. I used to buy a lot of flavor add-ins when I was learning to cook, but now I typically just make a mix, broth, sauce, whatever myself. Well, the other day we were at Whole Foods (Alex and I always shop together) and a jar of Mekhala curry paste caught Alex’s eye for the first time. He picked it up and said, “Oh wow, you would actually eat this” (LOL). I got excited and grabbed the jar to see for myself. I was super with what I saw and immediately threw it in my cart to try at home!

Guys… these pastes are AMAZING. Organic, vegan, gluten-free, nut-free, and oil-free too!! THAT’S MY DIET!! Haha. Everything about them is so clean! And they taste SO GOOD. SO yeah, I was super excited to find this brand on the shelves and then even more excited when I tried it out for the first time (I tried the lemongrass turmeric first) and realized how delicious this brand is.

THEN about a week after the first jar that I had picked up off the shelf? Mekhala reached out TO ME to write about them? If that’s not the power of manifestation, then I don’t know what is! (I told you, I was pulling in good things! 🙂 I replied, telling the Mekhala the story about how I found them a week earlier. I explained how I became an instant fan and how this partnership was obviously meant to be 🙂

So yeah, we try to stay as fresh and raw as possible… but this is definitely a brand worth looking into and trying for yourself. Don’t get me wrong, I’ll still make my own mixes from time to time, but it’s SO nice to have this as an option for days when we need a super-fast meal and bananas aren’t cutting it 😉

Spice notes:

I want to note that there are different spice levels to each paste. The red (used in this recipe) is a 2 out of 3 and it’s spicy!! I LOVE IT. But if you don’t love spicy food, then give the yellow one or the lemongrass turmeric paste a go! It’s definitely not a problem to sub out any of the other flavors for this recipe 🙂 We like spicy, so the red and green (three out of three chilis) is awesome. For Marlowe, it’s a bit more of a challenge, so I just have to be sure to water her’s down quite a bit. She couldn’t handle ANY spice before… but thankfully it’s slowly growing on her 😉

Let’s get to the recipe, ya?
The Easiest + Most Delicious Thai Curry Recipe

Ingredients:
  • One large sweet potato, cut into rounds, then halve the rounds
  • Two large Chinese eggplants, cut into rounds
  • One package of tempeh sliced 1/2 inches slices
  • One head of broccoli
  • 1/2 jar Mekhala red curry paste
  • 13 ounces coconut milk + 13 ounces water OR 26 ounces coconut milk for extra creaminess
Optional garnishes:
  • Cilantro
  • Thai basil
  • Green onion
  • Lime
  • Rice or rice noodle, prepared (Alex prefers rice, but I’m a noodle girl. I used buckwheat here)

I wanted this recipe to be crazy easy for you guys. You could just layer the vegetables in the pot to slowly cook, but what’s better than a sheet tray dinner? Not much. So skip all the sauteeing and pull out your trays 😉


How To:
  • Preheat your oven to 450 degrees F.
  • Prep your veggies.
  • I added broccoli stems to this dish. Mostly, because I want to inspire you guys to use them if you’re not already. For this, you need to remove the florets and cut them into small, easy to eat pieces. With the stems, you must peel them or they will be a bit tough! Take a knife or peeler to remove broccoli stem peel. Then slice into thin, centimeter or so thick rounds.
  • Place all vegetables and the tempeh onto baking sheets, season with a bit of salt, and bake for about 20-25 minutes, until the vegetables are tender and easily pierceable with a fork or knife.
  • While the vegetables are roasting, heat a large pan/pot to medium/ medium-low heat. Add your paste and slowly pour in a bit of coconut milk (about a 1/4 – 1/2 cup), whisking to make sure they combine well without chunks. Once both are incorporated, add leftover coconut milk or water if using and blend.
  • Bring broth to a low bubble and allow to lightly simmer.
  • Once vegetables are roasted and soft, add broccoli to the pot, place lid on top, and allow to simmer for about 5 minutes until broccoli is tender.
  • Once tender, add remaining vegetables and tempeh, put the lid back on and allow to simmer for another few minutes until vegetables have absorbed the broth.
  • And voila! That’s it. Plate your dish, add noodles or rice if using, and garnish!



So easy right? It’s really cut a matter of roasting some vegetables, and adding them to the easiest broth in the world 🙂 But better than it being easy, it’s super delicious!

A few helpful tips and last notes:
  • I use both coconut milk + water to keep my fat intake lower. BUT using double coconut milk would make this extra creamy and delicious!
  • I found that about half the jar was the perfect amount of paste for us, but play around with your own taste preferences!
  • If you like a brothier dish then just add more liquid + paste (duh)
  • Want something thicker? Consider cooking an extra sweet potato and blending it WITH the broth!
  • Avoiding grains? Sweet potato noodles would be superb.
  • Other than seasoning the vegetables, I found that I didn’t need to add more salt, but again, you need to cook to your own taste-buds. Our salt levels are all different. Add salt if desired. And if you want it to be sweet, then add coconut sugar to the broth before adding in the vegetables 🙂
  • If you’re looking for more greens, adding a handful or two of spinach in the last minute would be perfect and easy 🙂

Alright friends! I hope you enjoy this recipe! (I’m sure you will). You can find these amazing organic and clean products at Whole Foods or online here 🙂

*This seriously delicious post is sponsored by Mekhala. Happy eating, friends!

1 Comment

  1. Thank you so much for this post! My husband and I have been vegan/WFPB for over a month now, but this week I was having trouble with textures. When I read this yesterday I made my own version for dinner and it really hit the spot! I also found Mekhala a little while back at Whole Foods. They are amazing! I wish they came in bigger jars because I am all about the flavor and will go through them too quickly. I wish I could find Chinese eggplant near me. They are hard to get. Good stuff! Thanks:)

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