Vegan Thai Red Curry made with olive oil, yellow onion, chopped, garlic, minced, fresh ginger, grated, red bell pepper, thinly sliced into 2 inch slices, yellow bell pepper, thinly sliced into 2 inch slices, medium carrots, peeled and cut into matchsticks or small rounds, broccoli florets, cauliflower florets, thinly sliced kale OR spinach, medium roma tomatoes, diced, Thai red curry paste, full fat coconut milk, water, pure maple syrup, low sodium soy sauce (tamari for gluten free), fresh lime juice (about 1 lime), cooked white or brown rice, Sriracha hot sauce, fresh chopped basil or cilantro

Vegan Thai Red Curry

This easy one-pan Vegan Thai Red Curry recipe features a medley of colorful vegetables simmered in a dreamy, creamy, and aromatic sauce. Customizable and ready in just 30 minutes, it's a perfect weeknight meal.

6 servings
Updated

Price per Serving

AUD: A$ 3.45
EUR: € 2.41
GBP: £ 1.77
USD: $ 2.49
mainssides
#asian#curry#coconut#soy-free#easy dinner#gluten free#thai inspired#weeknight meal#30 minute meals#vegetable curry

Instructions

  1. 1

    Prepare all vegetables. Cook cooked white or brown rice (4 cups) according to package instructions.

  2. 2

    Heat [1-2 tablespoons olive oil] in a large skillet over medium-high heat. Add yellow onion (1 small) and cook, stirring, until translucent (about 3 minutes). Add garlic (4 cloves) and fresh ginger (1 tablespoon) and cook for 30 seconds.

  3. 3

    Add bell pepper (1 red), bell pepper (1 yellow), carrots (2 medium), broccoli florets (1 cup), and cauliflower florets (1 cup) to the skillet. Cook, stirring frequently, for about 2-3 minutes.

  4. 4

    Add Thai red curry paste (2.5 tablespoons), can full fat coconut milk (1 15-oz), and water (0.5 cup). Stir until the curry paste dissolves. Stir in thinly sliced kale OR spinach (2 cups). Bring to a simmer, then reduce heat, cover, and cook for 5-10 minutes until vegetables are softened.

  5. 5

    Remove from heat. Stir in roma tomatoes (2 medium), pure maple syrup (2 teaspoons), low sodium soy sauce (tamari for gluten free) (1 tablespoon), and fresh lime juice (about 1 lime) (1 tablespoon).

  6. 6

    Serve immediately with cooked [cooked white or brown rice] and optional [Sriracha hot sauce, fresh chopped basil or cilantro] if desired. Enjoy!

Nutrition Facts

Per portion

208
kcal
5
Protein (g)
15
Carbs (g)
16
Fat (g)

Macronutrients

Saturated Fat 14 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Fiber 3 g
Sugars 5 g

Micronutrients

iron
3mg
100% DV
sodium
214mg
56% DV
calcium
86mg
40% DV
potassium
593mg
76% DV
vitamin a
2262mcg
1508% DV
vitamin c
118mg
787% DV
vitamin k
250mcg
1250% DV

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