Vegan Thai Red Curry with Cauliflower and Potatoes is spicy and delicious with a side of healthy! It’s the perfect, satisfying veggie-packed meal!
The inspiration behind this dish:
I actually had other plans for this head of cauliflower.
Then, it got to be Saturday night. I realized there were a bunch of vegetables in the refrigerator–including the cauliflower–that needed to be dealt with before the week began again.
Has that ever happened to you? You buy a bunch of things that look so beautiful and so fresh and then gasp… You have to do something with them or else!
Vegan Thai Red Curry with Cauliflower and Potatoes is what to make when you have too many vegetables!
This lovely vegan Thai-inspired dish has:
- Onions
- Red bell pepper
- Potatoes
- Cauliflower
- Carrots
- Spinach
But of course, use whatever vegetables you have that need to be used!
This may be controversial when it comes to someone who cooks for a living, but I no longer make my own red curry paste. I discovered Maesri (affiliate link) at a local international food market and I don’t see a reason to make my own anymore! It’s also vegan!
I don’t care for average grocery store red curry pastes because I find them wimpy. However, Maesri is the perfect substitute! It’s spicy, full of authentic flavor and inexpensive! Either make your own or use Maesri!
How to make Vegan Thai Red Curry with Cauliflower and Potatoes:
- This dish is super-easy! Saute the onions, red bell pepper and potatoes.
- Add the vegetable broth, coconut milk, the spices and bring to a boil.
- …The cauliflower and simmer away!
- Then add the remaining vegetables…..
- And mmmwaaaahhhh!
Vegan Thai Red Curry with Cauliflower and Potatoes is a spicy, healthful, delicious vegan dinner you won’t feel guilty about!
Serve with brown or white jasmine rice. Delish!
Be sure to check out my other veggie-packed Thai-inspired meals…
Along with these vegan meals:
- Vegan Indian Cauliflower and Chickpea Curry
- Skillet Chickpea Chilaquiles
- Healthier Turkish Eggplant Casserole
- Vegan Korean Tofu Lettuce Wraps with Tahini Gochujang Sauce and Spicy Slaw
- Indian Root Vegetable Curry
- Cauliflower Red Lentil and Potato Curry
Helpful tools and equipment (Affiliate links):
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Vegan Thai Red Curry with Cauliflower and Potatoes
Vegan Thai Red Curry with Cauliflower and Potatoes is spicy and delicious with a side of healthy! It's the perfect satisfying veggie-packed meal!
Ingredients
- 3 tablespoons canola or coconut oil
- 1 medium onion, halved and thinly sliced
- 1 medium red bell pepper, seeds and membranes removed, thinly sliced
- 8 baby Yukon Gold potatoes, sliced
- 1 cup vegetable broth
- 2 cans (15-ounce) coconut milk
- 1 can (15-ounce) diced fire-roasted tomatoes
- 1 can (4-ounce) red curry paste (or to taste and tolerance)
- 4 cloves garlic, minced
- 2 tablespoon minced ginger
- 1 small head of cauliflower, cut into florets
- 1 cup julienned carrots or 2 medium carrots, coarsely grated
- 1 container (5-ounce) baby spinach
- 1 large lime, juiced
- Salt or vegan "fish" sauce, to taste
- Thai basil leaves, for garnish
- 3 cups cooked jasmine rice
Instructions
- Heat canola or coconut oil over medium-high heat in a large skillet or saute pan. Add the onion and cook 5-8 minutes or until beginning to soften.
- Add the red bell pepper and potatoes and cook 2-3 minutes.
- Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger. Bring to a boil.
- Add the cauliflower florets. Reduce heat to medium-low and simmer 8-10 minutes.
- Add the carrots. Cook another 5 minutes.
- Add the baby spinach and stir until wilted.
- Add lime juice and salt or vegan "fish" sauce to taste.
- Garnish with fresh Thai basil leaves.
- Serve with cooked jasmine rice.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 441Total Fat: 9gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 490mgCarbohydrates: 79gFiber: 9gSugar: 8gProtein: 13g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Chris says
I almost followed this recipe, and it was delicious! Then I added the curry paste, and it was even better! : )
Carol says
Ha! Thanks so much, Chris! Glad you enjoyed! Yes, the curry paste is key. How much you add is up to you. Thanks again!
Julia Westover says
Can you give me an approximation of how much “fish” sauce you use? Thanks!
Carol says
Hi, Julia, Thanks so much for your question. I would start with a teaspoon or so as you can always add more; add to taste. Thanks again and hope you enjoy!
John Bridgman says
Just made this – thought it was really good. I made a few changes based on what I had sitting around – sweet potatoes instead of carrots and potatoes, thai chili peppers instead of red bell pepper, and just 1 can of coconut milk with a bit of water (it was a small head of cauliflower), green beans instead of spinach – but if I had had all of the recipe ingredients on hand I would have used them instead and I bet it would have been even better.
Carol says
Hi, John, Thanks so very much and glad you enjoyed! Love that you made it based on what you already had on hand as I’m definitely that kind of cook, too! Thanks again!
Christina says
BTW for those of us who are limiting our use of oil, i find it’s perfectly acceptable to use a little water in the pan to sauté the onions rather than oil.
Christina says
Turned out pretty good. Not as thick as I thought it would be. We only used 2 Tbsp of curry paste as ours can get quite hot. We add it in a little at a time and taste as we go. Next time I will salt the onions and potatoes rather than wait until the end for better depth of flavor. Reading the comments above I truly think that lightly salting a couple of vegetable layers will provide the necessary flavor impact but taste as you go. You can’t remove the salt once it’s added. Our batch turned out to be quite large. So I think tomorrow’s leftovers will be fantastic as the flavors soak into the vegetables. Plus the starches will likely thicken the sauce a bit.
Carol says
Hi, Christina, Thanks so very much and glad you enjoyed! Salting as you go is a great tip! Thanks again!
Emily says
I’m really not sure what I did wrong. I followed the recipe exactly except that I added zucchini instead of cauliflower and only one cup of vegetable broth because it was pretty watery. I only had Thai kitchen paste but I used two jars. It just tasted like spicy tomato soup. I thought it seemed weird to add tomatoes but others said it was really good so I went for it. It just didn’t have that wonderful Thai coconut flavor at all. I couldn’t even taste the coconut flavor and I used two cans like it said to. I’m so bummed. It looked so good! I’ll probably try it again without the tomatoes. If anyone else has any ideas what I could have done wrong please let me know!
Carol says
Hi, Emily, Thanks so much for your feedback. Did you use light coconut milk by chance? To me, it has very little flavor. Also, I highly, highly recommend using the Maesri red curry paste. I sometimes have to use the Thai Kitchen and find it lacking big time in flavor. So sorry it didn’t work out for you and hope you’ll give it another try. Thanks again!
Emily says
Going to try again tonight! I did use regular coconut milk last time. Tonight I only have lite actually but I got the curry paste! I’m excited to try it again. I’m going to make a smaller batch in case it doesn’t work LOL. I WILL get this right!
Carol says
Hi, Emily, Thanks so much! Let me know how it turned out.
Emily says
Ok so. The curry paste is perfect. It was deffffffinitely spicy. This time I used broccoli, zucchini, red pepper, and onion. I only had lite coconut milk, but I think with the full fat one it will be perfect! I didn’t use the tomatoes and I only used about 1 cup broth. After I eat this up I’ll try it again with the full fat coconut milk. Third time’s the charm!
Carol says
Thanks so much, Emily! Glad you enjoyed!
JC says
I feel the same way. I made the recipe to a T and feel it lacks significantly in flavor. Doesn’t taste like real curry at all, IMO.
Bummer.
Carol says
Hi, JC, Sorry it didn’t work for you. This recipe has an average 4.6 rating from 231 reviewers. Make sure you’re using a GOOD, authentic red curry paste. Anything you buy in a supermarket is going to be very bland.
Jan Peel says
Going to try this tonight. Had an idea for this as I had half a cauli and some peppers and mushrooms to use up, carrots and kale in the garden.. Thought I would just see if there was a recipe (not confident at going it alone!!) and came across yours, so thank you.
Carol says
Thanks, Jan and hope you enjoy! You can definitely use any combination of vegetables. I love that you’re using what you already have on hand. That’s how I cook and that’s how I came up with this recipe! Thanks again!
Nikki says
Thanks for this recipe – I made this last night (with some modifications) as I had some supermarket red curry paste to use up. As discussed in the comments – supermarket bought (in this case, Aldi) curry paste can be so so bland, and I usually avoid making thai curry at home because of this.
This was my first time adding tomatoes to a thai curry, and it was a really welcome addition.
Modifications below:
I only used about half the veg stock (1 cup) in mine, and half the coconut milk (1 can) – I had it on high heat to reduce the liquid for about 15-20 mins. The resulting texture was perfect (I hate watery curries but want enough liquid to go the distance).
Used zucchini and mushrooms instead of bell pepper and spinach, as this is what I had on hand!
Carol says
Hi, Nikki, Thanks so much and glad you enjoyed! All the modifications you made sound great! Yes, regular supermarket red curry paste is super bland, so does need to be kicked up. Thanks again and hope you’ll try some of my other vegan dishes!
Vincent says
Looking forward to trying this tonight. I only have Thai Kitchen Red Curry paste available. Would you suggest using the same amount (4oz)? Im not sure if they are a 1-for-1 swap.
Thanks!
Carol says
Hi, Vincent, Thanks so much for your question. I find Thai Kitchen red curry paste extremely mild. If for some reason I’m out of the Maesri, I use the whole jar and then kick it up with Sriracha or Sambal Oelek. Adding some fresh chiles will help, too. Thanks again and hope you enjoy!
Vincent says
Thanks for the prompt reply! Good to know about the mildness of the curry paste. I am a huge spice lover, so I would like to take your advice. I have Sriracha and Huy Fong Chili Garlic sauce that I can use to give it a kick. Any idea of how much I should add (of one/both) in addition to the 4oz of Thai Kitchen Red Curry Paste?
Carol says
Hi, Vincent, I would just do it to your taste/tolerance. Start with one and see how it tastes. Thanks again!!
Linda says
Hi! May I ask what vegetable broth and coconut milk you would recommend as well as vegan fish sauce?
Thank you!
Carol says
Hi, Linda, Thanks so much for your question! I use Pacific vegetable broth. It tastes the best IMO and doesn’t contain any yeast extract, etc. I use it for a Paleo meat-eating client and you’d never know it wasn’t beef or chicken broth. As far as coconut milk, Thai Kitchen appears to be the least adulterated. For vegan “fish” sauce, try 24 Vegan; it’s very highly rated. Thanks again and hope you enjoy! Let me know of any other questions!
Kelly says
Are use any light coconut milk. My vegetable broth is homemade. I am vegetarian and I save all of my clippings and freeze them. When I have a full bag I make my own homemade broth. The oyster sauce I use is vegetarian and it is from Wegmans. That is a grocery store near my house I think it’s kind of only in the Northeast. Virginia New Jersey Pennsylvania
Jamie says
This curry was soooo amazing. My taste buds were delighted. I followed the recipe exactly. My curries are usually too bland. Probably because I wasn’t using enough curry paste. The lime and fish sauce also added nicely to the flavor. Thank you so much for this delicious recipe!
Carol says
Hi, Jamie, Thanks so much and glad you enjoyed! The curry paste and the amount of it really does make a difference! Thanks again!
Dee says
This was absolutely great. I only used cauliflower–just had a taste for red curry cauliflower. I find it in the restaurants here; I loved it so much I just had to learn to make it. Wonderful!
Carol says
Hi, Dee, Thanks so very much and so glad you enjoyed! You can really use any vegetable or combination. Thanks again!
Cris says
What a wonderful and versatile dish! We didn’t have cauliflower, so I chopped the carrot instead of grating it and added green beans as another commenter suggested. Used light coconut milk instead of the full fat and added cornstarch to thicken. We will definitely be adding this to our usual rotation. Thank you for a fantastic recipe!!
Carol says
Hi, Cris, Thanks so much and so glad you enjoyed! Yes, it’s super versatile–you can vary the veggies any way you like. Thanks again and hope you’ll try some of my other vegan recipes.
Jeanne says
This was delicious! Made it as described except didn’t have fish sauce so I put in a few dashes of tamari. Also added a little cornstarch because I didn’t serve over rice – just ate it plain. Thanks for this great recipe!
Carol says
Hi, Jeanne, Thanks so much and so glad you enjoyed! Hope you’ll try some of my other vegan recipes!