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
Vegan Thai Red Curry with Cauliflower and Potatoes
Ingredients
- 3 tablespoons canola oil or coconut oil
- 1 medium onion halved and thinly sliced
- 1 medium red bell pepper seeds and membranes removed, thinly sliced
- 8 small Yukon Gold potatoes (baby potatoes) sliced
- 1 cup vegetable broth
- 2 cans (15-ounce) coconut milk
- 1 can (15-ounce) diced fire-roasted tomatoes undrained
- 1 can (4-ounce) red curry paste or to taste and tolerance
- 4 cloves garlic minced
- 2 tablespoons 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 4-5 minutes or until beginning to soften.
- Add the red bell pepper and potatoes and cook 5-6 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 or until vegetables are just tender and potatoes are easily pierced with a knife.
- 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.
Video
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Niel says
Looks amazing and will try it tonight. But you need to work on accurate nutrition information. This is vegan and there is no cholesterol in any non animal products. So when you say it contains cholesterol, that simply cannot be accurate.
Carol says
Hi, Niel, Thanks so much! I’m in the process of converting all my recipes to a different recipe program for this very reason. I went ahead and converted this one for you! Thanks again and hope you enjoy!!
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!
Tuesday says
Thanks to the other comments, I doubled the amount of curry paste but did green curry paste for the second one. At first, it tasted tomato soup-like, but then I added a ton of red pepper flakes, cilantro, basil, and one jalapeño. That kicked it up a lot and made the flavor much deeper.
Marvel says
Being an experienced cook I modify this a little bit but I must tell you it was absolutely excellent the base is a great idea I fire roasted in a cast iron pan some cherry tomatoes which I ever so gently cascaded on top as opposed to mixing in I opted the ginger and the fish sauce but it’s absolutely fabulous thank you so much for this recipe
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!
laura says
My husband loves coconut, so this was a no-brainer. I used fresh tomatoes instead of canned. This was delicious! I am saving on my notes so I can make again!!!!
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!
Kirby says
Like, so so good. Very happy with this. Don’t skip on fresh basil at the end!!