Vegan Thai Curry
This vibrant Vegan Thai Curry is packed with fresh vegetables and aromatic spices, creating a delightful meal that’s both nourishing and satisfying.
Discover the rich flavors of Thai cuisine with this Vegan Thai Curry that combines wholesome ingredients and a medley of spices.
Perfect for any occasion, this dish is not only delicious but also adheres to a whole-food, plant-based lifestyle.
Join the growing community of plant-based cooking enthusiasts at vegancooking.recipes and enjoy a meal that's good for you and the planet.
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 milk adds creaminess to the curry; use light coconut milk for a lower-fat option. Red curry paste can vary in spiciness, so adjust according to your taste. Fresh vegetables can be substituted based on seasonal availability.
Tips & Notes
- •Prep all your vegetables before starting to cook for a smoother cooking experience.
- •For extra flavor, let the curry sit for a few minutes off the heat before serving; it enhances the taste!
Recipe Variations
- •Add tofu or chickpeas for extra protein.
- •Use a different curry paste, such as green or massaman, for a unique flavor profile.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave before serving.
Frequently Asked Questions
Can I use other vegetables?
Absolutely! Feel free to substitute with your favorite vegetables such as eggplant, green beans, or spinach.
Is this dish gluten-free?
Yes, if you use tamari instead of soy sauce, the dish can be gluten-free.
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This vibrant Vegan Thai Curry is packed with fresh vegetables and aromatic spices, creating a delightful meal that’s both nourishing and satisfying.
Ingredients
Instructions
- 1
In a large pot or Dutch oven, heat the coconut oil over medium heat.
- 2
Add the diced onion and sauté for about 5 minutes, or until translucent.
- 3
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- 4
Add the sliced bell peppers, carrots, zucchini, and broccoli florets to the pot, stirring to combine.
- 5
Cook the vegetables for about 5-7 minutes, stirring occasionally, until they start to soften.
- 6
Add the red curry paste, stirring it into the vegetables until well incorporated.
- 7
Pour in the coconut milk and vegetable broth, stirring to combine all ingredients.
- 8
Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 10-15 minutes.
- 9
Once the vegetables are tender, stir in the soy sauce (or tamari) and lime juice.
- 10
Taste the curry and adjust seasoning with salt if needed.
- 11
Serve the curry hot over cooked brown rice or quinoa and garnish with fresh basil.
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