Vegan Thai Red Curry
This Vegan Thai Red Curry recipe is spicy, delicious, healthy and versatile! Vary the veggies and add tofu or chickpeas for protein. It's the perfect, satisfying veggie-packed meal that delivers comfort in every bite.
Servings: 6
Ingredients
- 3 tablespoons canola oil or coconut oil
- 1 medium onion halved and thinly sliced
- 2 medium carrots halved lengthwise and sliced 1/3-inch thick on the diagonal
- 1 medium red bell pepper seeds and membranes removed, thinly sliced
- 8 small Yukon Gold potatoes (baby potatoes) sliced
- 1 can (4-ounce) red curry paste or to taste and tolerance
- 4 cloves garlic minced
- 2 tablespoons minced ginger
- 1 cup vegetable broth
- 2 cans (15-ounce) coconut milk
- 1 can (15-ounce) diced fire-roasted tomatoes undrained
- 1 small head of cauliflower cut into florets
- 1 container (5-ounce) baby spinach
- 1 large lime juiced
- Salt or vegan "fish" sauce to taste
- 1/2 cup Thai basil leaves or regular basil, coarsely chopped plus more 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 for 3-4 minutes or until beginning to soften.
- Add the carrots, red bell pepper and potatoes and cook for 5-6 minutes, stirring often so the potatoes don't stick to the pan.
- Add the red curry paste, garlic and ginger and cook briefly, 30 seconds.
- Add the vegetable broth, coconut milk and tomatoes. Bring to a boil, reduce heat to medium-low and simmer for 8-10 minutes. (The potatoes should be close to done.)
- Add the cauliflower florets. Cook another 5 minutes or until vegetables are just tender and potatoes are easily pierced with a knife.
- Add the baby spinach by the handful and stir after each addition 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
SUBSTITUTIONS:
- Almost any vegetable can be used in this curry.
- Add tofu or chickpeas for protein.
- Substitute sweet potatoes for white potatoes.
- Save time by buying the vegetables already prepped or by visiting the store’s salad bar. Remember, however, you pay extra for the convenience.
- Can be reheated in the microwave or a saucepan on the stovetop.
- After thawing, the vegetables will be more watery, which waters down the curry's flavor. If freezing is your objective, add more curry paste to start or have some on hand to add after thawing. Thaw in the refrigerator or microwave, then reheat on the stovetop or microwave.
Nutrition
Serving: 1 | Calories: 383kcal | Carbohydrates: 72g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 201mg | Potassium: 1284mg | Fiber: 8g | Sugar: 6g | Vitamin A: 4260IU | Vitamin C: 98mg | Calcium: 69mg | Iron: 2mg