Warming Winter Thai Curry

Warming Winter Thai Curry

SERVES: 2 | PREP TIME: 5 min | COOK TIME: 30 min

This Thai curry uses the humble swede, sprouts and leeks -far from the Southeast Asian traditional recipe. Swedes are actually a member of the cruciferous vegetable family and are closer related to a cabbage than a potato. The starchy consistency means they are both comforting and filling but you are not sacrificing nutritional content as they are loaded with Vitamin C and rich in fibre.

You could add any green vegetable into the mix but the nuttiness of the sprouts works really well against the delicate sweetness of the leeks. You could substitute parsnip or celeriac for swede also.


Warming Thai Winter Curry


¼ Swede
200g sprouts
1 leek (or brown onion)
2 tbsp green curry paste
1 lime
4cm ginger peeled and finely chopped
2 garlic cloves finely chopped
1 red chilli finely chopped
200ml veg stock
200ml coconut milk
1 tbsp tamari/soy sauce
A splash of fish sauce (optional)





1. Peel the swede with a vegetable peeler and dice into 1cm cubes. Trim the sprouts and cut in half. Top and tail the leek and slice into 1cm rounds.

2. Heat 1 tsp of coconut oil in a pan on a medium heat. Add the curry paste, ginger, and zest of half of the lime. Fry for 2 minutes. Add the chilies and garlic for a further two minutes.

3. Add the vegetable stock and the coconut milk. Bring to a simmer and add the swede, sprouts and leek. Reduce the heat and put a lid on the pan for 20mins until the vegetables have softened.

4. Remove from the heat. Add the juice of half of the lime, a splash of tamari and some fish sauce to taste (if using).

5. The curry acts as a standalone meal and doesn’t necessarily demand rice as you have the carbohydrate content of the swede.


Recipe by Founded Nutrition. www.foundednutrition.com @founded_nutrition