Rosé + Vegan Thai Green Curry

Prep Time
20 minutes
Cook Time
30 minutes

 Step 1

Warm up a large skillet and add oil.

Step 2

Add the onion and garlic, and a sprinkle of salt. Cook for approx. 5 minutes.

Step 3

Add pumpkin and cook for 5 minutes, stirring often.

Step 4

Add in the asparagus, capsicum, and carrots, and cook for another 5 minutes.

Step 5

Mix in the curry paste, stirring often. Cook for 2 minutes. 

Step 6

Add in the lime leaves and the coconut milk with water and sugar. 

Step 7

Bring the mixture to a simmer and reduce the heat to maintain a gentle simmer. Cook until the vegetables are tender and cooked through, approx. another 5 to 10 minutes.

Step 8

Once cooked, add the baby corn to the curry. Stir in the spinach and cook until wilted, approx. 30 seconds. 

Step 9

Remove the curry from the heat and serve atop basmati rice. Garnish with coriander, chilli, and lemon juice. Serve with a chilled glass of Temple Bruer Rosé.





  • 3 teaspoons olive oil
  • 1 white onion, diced
  • 2 cloves garlic, finely chopped
  • 350g butternut pumpkin
  • 1 asparagus bunch, cut in half and tough ends removed
  • 3 carrots, sliced diagonally
  • 1 banana capsicum
  • 2 tablespoons vegan Thai green curry paste
  • 5 lime leaves
  • 1 can full fat coconut milk
  • ½ cup water
  • 1 and ½ teaspoon sugar
  • 400g baby corn
  • 2 cups baby spinach
  • Salt
  • Coriander bunch
  • 2-3 small chillies
  • Juice of 1 lime

In this recipe


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