Vibrant Vegan Thai Red Curry for a Quick, Cozy Dinner

Vibrant Vegan Thai Red Curry for a Quick, Cozy Dinner

Enjoy this vibrant vegan Thai Red Curry, a delightful medley of fresh vegetables and aromatic spices for a quick and healthy meal.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Canola Oil or Coconut Oil Coconut oil adds a tropical flair.
1 Onion Yellow or white onions work best.
4 cloves Garlic Use freshly minced for the best aroma.
2 tablespoons Minced Ginger Ground ginger can be used if fresh isn’t available.

For the Veggies

2 medium Carrots Feel free to substitute with other root veggies.
1 Red Bell Pepper Green or yellow bell peppers can also be used.
8 small Yukon Gold Potatoes Sweet potatoes are a tasty alternative.
1 small head Cauliflower You can use extra veggies or green beans instead.
5 oz Baby Spinach Switch it up with kale if desired.

For the Sauce

4 oz Red Curry Paste Ensure it’s vegan-friendly and adjust to taste.
2 cans Coconut Milk Full-fat offers creaminess, while light coconut milk can save calories.
15 oz Canned Fire-Roasted Tomatoes Regular diced tomatoes are a good substitute.
1 cup Vegetable Broth Water can work in a pinch.

For Finishing Touches

1 large Lime Keep the zest for extra fragrance.
1 Salt or Vegan 'Fish' Sauce Opt for salt to retain its vegan status.
1/2 cup Thai Basil Leaves Substitute with regular basil or cilantro for a different twist.
3 cups Cooked Jasmine Rice Quinoa or brown rice adds whole grain goodness.

Equipment

large skillet

Method

Cooking Steps

In a large skillet, heat 2 tablespoons of canola or coconut oil over medium-high heat. Allow the oil to shimmer for about 1 minute before adding 1 sliced onion. Sauté the onion for 3-4 minutes until it becomes translucent and fragrant.
Toss in 2 medium carrots, 1 diced red bell pepper, and 8 small Yukon Gold potatoes, chopped into bite-sized pieces. Stir frequently for 5-6 minutes until the vegetables soften slightly.
Stir in 4 oz of red curry paste along with 4 minced garlic cloves and 2 tablespoons of minced ginger. Cook for about 30 seconds until fragrant.
Pour in 1 cup of vegetable broth, 2 cans of coconut milk, and a 15 oz can of fire-roasted tomatoes. Bring to a gentle boil, then reduce heat and simmer for 8-10 minutes.
Add 1 small head of cauliflower, chopped into florets, and simmer for an additional 5 minutes.
Gradually stir in 5 oz of baby spinach, allowing each portion to wilt before adding more. Finish with the juice of 1 large lime and adjust seasoning with salt or vegan 'fish' sauce.
Spoon the curry over 3 cups of cooked jasmine rice and garnish with 1/2 cup of fresh Thai basil leaves.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 10gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 600mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 5000IUVitamin C: 60mgCalcium: 80mgIron: 3mg

Notes

For best results, customize with any vegetables or proteins you have on hand. Perfect for meal prep and leftovers.

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