Name: Vegan Thai Red Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 medium yellow onion, diced; 2 tablespoons coconut oil; 4 cloves garlic, minced; 1 tablespoon finely grated ginger; 1 red bell pepper, thinly sliced; 1 orange bell pepper, thinly sliced; 3 large carrots, peeled and diced; 1 cup broccoli florets; 2 tablespoons Thai red curry paste; 1 (14-ounce) can coconut milk; 1 cup vegetable broth; 1 (14-ounce) can diced tomatoes; 1 tablespoon soy sauce or tamari; 1 tablespoon coconut sugar; 1/2 teaspoon salt; 1 tablespoon lime juice; 3 cups spinach or sliced kale; Optional for Serving:; 4 cups cooked brown or white rice; Fresh cilantro, chopped; Roasted peanuts, chopped; Red pepper flakes; Sriracha sauce

Description

This vegan Thai red curry is rich, creamy, savory, and packed with vegetables. Made with coconut milk and Thai red curry paste, this easy one-pot meal is ready in just 30 minutes. It’s dairy-free, gluten-free, and perfect for busy weeknights or meal prep.

Ingredients

1 medium yellow onion, diced
2 tablespoons coconut oil
4 cloves garlic, minced
1 tablespoon finely grated ginger
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
3 large carrots, peeled and diced
1 cup broccoli florets
2 tablespoons Thai red curry paste
1 (14-ounce) can coconut milk
1 cup vegetable broth
1 (14-ounce) can diced tomatoes
1 tablespoon soy sauce or tamari
1 tablespoon coconut sugar
1/2 teaspoon salt
1 tablespoon lime juice
3 cups spinach or sliced kale
Optional for Serving:
4 cups cooked brown or white rice
Fresh cilantro, chopped
Roasted peanuts, chopped
Red pepper flakes
Sriracha sauce

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Instructions

Cook the rice according to the package directions if serving with rice.
Heat the coconut oil in a large pot over medium-low heat. Add the onion and cook for 2-3 minutes until softened.
Add the garlic and ginger and cook for 30 seconds, stirring constantly.
Stir in the bell peppers, carrots, broccoli, and Thai red curry paste. Cook for about 3 minutes.
Add the coconut milk, vegetable broth, diced tomatoes, soy sauce, coconut sugar, and salt. Stir well.
Bring to a boil, then reduce the heat and simmer partially covered for about 15 minutes.
During the last 5 minutes of cooking, stir in the spinach or kale until wilted.
Remove from the heat and stir in the lime juice. Adjust seasoning with additional soy sauce or sriracha if desired.
Serve over cooked rice and garnish with cilantro, roasted peanuts, red pepper flakes, and sriracha if desired.

Notes

Use canned full-fat coconut milk for the richest, creamiest curry.
Shake the coconut milk well before opening.
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition information does not include rice or optional garnishes.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Cook, Stovetop
Cuisine: Thai