Vegan Red Curry
This Vegan Red Curry is a cozy hug in a bowl, bursting with flavor from fresh veggies and aromatic spices. I love how it warms me up on chilly evenings and fills my home with irresistible scents.
I first fell in love with red curry during a trip to Thailand years ago.
The vibrant colors and rich flavors captivated my senses, and I knew I had to recreate that magic in my own kitchen.
This vegan version is my go-to comfort food, especially when I'm in need of a little warmth and nourishment.
A tip: don’t rush the sautéing; let those aromatics shine!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Coconut coconut milk adds such a lovely creaminess to this dish; I always go for full-fat for that rich texture. If you’re not a fan of chickpeas, feel free to swap them out for tofu or tempeh! And remember, the red curry paste can vary in heat, so start with less if you prefer a milder flavor.
Tips & Notes
- •I love to double the batch and freeze half for those busy nights when cooking feels like too much effort.
- •If you want to add some protein, consider tossing in some cubed tofu or tempeh during the last few minutes of cooking.
Recipe Variations
- •Sometimes I add a splash of peanut butter for extra creaminess and flavor.
- •For a spicy kick, toss in some chopped chili peppers or a dash of sriracha.
Storage & Freezing
This curry keeps well in the fridge for about 4-5 days in an airtight container. I like to reheat it on the stove, adding a splash of water or coconut coconut milk to loosen it up if it thickens.
Frequently Asked Questions
Can I use other vegetables?
Absolutely! This curry is super versatile. You can throw in whatever veggies you have on hand, like broccoli, peas, or even sweet potatoes.
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This Vegan Red Curry is a cozy hug in a bowl, bursting with flavor from fresh veggies and aromatic spices. I love how it warms me up on chilly evenings and fills my home with irresistible scents.
Ingredients
Instructions
- 1
In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it starts to soften.
- 2
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 3
Add the sliced red bell pepper, carrot, and zucchini to the pot. Sauté for about 5-7 minutes until the veggies begin to soften.
- 4
Stir in the red curry paste, coating the vegetables evenly. Let it cook for 1-2 minutes to enhance the flavors.
- 5
Pour in the coconut coconut milk, vegetable broth, and soy sauce. Bring the mixture to a gentle simmer.
- 6
Add the rinsed chickpeas and let the curry simmer for about 15-20 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
- 7
Just before serving, stir in the fresh lime juice and season with salt to taste.
- 8
Serve hot, garnished with chopped basil or cilantro over rice or quinoa.
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