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Warming Winter Thai Curry



This Thai curry uses the humble turnip, sprouts and leeks -far from the Southeast Asian traditional recipe. Turnips 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.

INGREDIENTS 2 turnips 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 turnips 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 turnips, 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).

The curry acts as a standalone meal and doesn’t necessarily demand rice as you have the carbohydrate content of the turnip. You can add some poached shredded chicken, or a fillet of pan-fried fish if you like to serve with protein.

Nutrition information per person: 240 calories, 27g carbs / 12g fat / 6g protein.

Recipe in collaboration with

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