
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.
Price per Serving
Instructions
- 1
Prepare all vegetables. Cook cooked white or brown rice (4 cups) according to package instructions.
- 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
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
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
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
Serve immediately with cooked [cooked white or brown rice] and optional [Sriracha hot sauce, fresh chopped basil or cilantro] if desired. Enjoy!
Nutrition Facts
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