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Vegan Thai Red Curry

Vegan Thai Red Curry: A Spicy Twist on Comfort Food

Discover the delightful vegan Thai red curry, a healthy and satisfying dish packed with vibrant spices and fresh vegetables.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Curry Base
  • 2 tablespoons Canola or Coconut Oil Substitute with olive oil for a different flavor.
  • 1 Onion Use shallots for a milder taste.
  • 2 Carrots Substitute with any root vegetable like parsnips.
  • 1 Red Bell Pepper Green bell peppers can be used but will be more bitter.
  • 2 Yukon Gold Potatoes Sweet potatoes can be used for a sweeter profile.
  • 2 tablespoons Red Curry Paste Ensure it's vegan and adjust for heat preference.
  • 3 cloves Garlic Can use garlic powder if needed.
  • 1 tablespoon Ginger Use ground ginger as an alternative if fresh isn't available.
  • 1 cup Vegetable Broth Can replace with water or another broth.
  • 1 can Coconut Milk Substitute with almond or soy milk mixed with coconut extract.
Vegetables
  • 1 can Fire-Roasted Tomatoes Regular diced tomatoes can be used.
  • 1 Cauliflower Substitute with broccoli or zucchini.
  • 2 cups Baby Spinach Kale or Swiss chard can be used instead.
Finish
  • 2 tablespoons Lime Juice Essential for balancing flavors; lemon can be used as a substitute.
  • 1/4 cup Thai Basil Regular basil can be used, but will alter the flavor.
  • 4 cups Cooked Jasmine Rice Can substitute with brown rice or quinoa.

Equipment

  • Large skillet
  • measuring cups
  • measuring spoons

Method
 

Cooking Steps
  1. Heat the oil in a large skillet over medium-high heat and sauté the onion for 3-4 minutes until translucent.
  2. Add the carrots, red bell pepper, and Yukon gold potatoes. Sauté for 5-6 minutes.
  3. Mix in the red curry paste, garlic, and ginger. Cook for 30 seconds.
  4. Pour in vegetable broth, coconut milk, and fire-roasted tomatoes. Bring to a boil, then reduce heat to simmer for 8-10 minutes.
  5. Add cauliflower florets and cook for an additional 5 minutes until all vegetables are tender.
  6. Stir in baby spinach and cook until wilted, about 1-2 minutes. Squeeze fresh lime juice over the curry.
  7. Garnish with Thai basil leaves and serve over cooked jasmine rice.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 8gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 600mgPotassium: 700mgFiber: 6gSugar: 8gVitamin A: 1800IUVitamin C: 60mgCalcium: 60mgIron: 3mg

Notes

Ensure your red curry paste is vegan and customize spice levels to your preference. This dish is perfect for sharing and can be adjusted with additional proteins like tofu or chickpeas.

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