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Recipes with Nadia Coetzee - Nutritionist - Root Your Health Perth Vegetable Thai Red Curry

Vegetable Thai Red Curry

Root Your Health Logo Nadia Coetzee - Nutritionist - Perth




15 min

25 min



½ Onion diced finely

½ Red Capsicum sliced

Five taste red curry paste (paste of choice)

1 Orange sweet potato peeled and cut into squares

2 Cans chickpeas drained

1 Can of bamboo shoots drained (optional)

1 Can of baby corn drained or fresh

400 ml of coconut cream

200g of Mixed shredded cabbage

Coriander to garnish (optional)


  1. Add olive oil/coconut oil to a hot pan and fry onions for 3 min.
  2. Add red capsicums and tofu and fry for 3 min and season with ingredients listed under notes.
  3. Add Thai red curry paste and fry for an additional 2 min.
  4. Add chickpeas, sweet potato and coconut to the pan and close with a lid and simmer for 15 min.
  5. Add baby corn, bamboo shoots and mixed cabbage and cook for 2 min.
  6. Serve hot with a choice of rice my favourite is brown rice and quinoa mixture.


Healthy seasoning options I love to balance out the flavour of dish are:

Coconut sugar, lemon juice, pink salt, chilli, pepper and vegetable savoury seasoning

Recipes with

Nadia Coetzee - Nutritionist - Root Your Health Perth Signature