Vegan Thai Coconut Curry Recipe
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5.0
57 reviews
Excellent
Vegan Thai Coconut Curry Recipe
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Here's a recipe for vegan Thai curry that's creamy, comforting, and versatile. A mix of colorful fresh vegetables and tofu are simmered in a rich coconut red curry broth. Serve it with rice or quinoa for an easy and healthy meal that's ready in just 35 minutes!
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Ingredients
- 2 2 tablespoons coconut oil
- 2 2 medium onions quartered
- 1 1 medium Asian eggplant halved and sliced into half moons
- 6 6 cloves garlic minced
- 2 2 cans coconut milk can be light
- 2 2 medium bell peppers any colour, diced large
- 1 1 cup sliced mushrooms
- 2 2 stalks celery sliced
- 1 1 medium carrot cut in half then cut into half moons
- 1 1 cup cherry tomatoes
- ¼ ¼ cup Thai curry paste see notes
- 3 3 tablespoons soy sauce can be reduced sodium
- 1-3 1-3 tablespoons Sriracha to taste
- 1 1 package medium tofu cut into cubes
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Instructions
- While the rice is cooking, add the oil to a large pot over medium-high heat then add the eggplant and onions. Don't be surprised when the eggplant soaks up all of the oil; this is normal. Cook for 5 minutes and then add the garlic and cook for 30 more seconds. Add the coconut milk, peppers, mushrooms, celery, carrot, and cherry tomatoes to the pot and stir.
- Stir in the curry paste, soy sauce, and sriracha then bring the pot to a boil then reduce the heat and simmer, uncovered, for about 10 minutes.
- Add the tofu and warm through for about 2 minutes.
Notes
- If you are serving this with rice or quinoa, start that first.
- The type of curry paste you use will make a big difference in this recipe. We use either Amoy or Mae Jin (make sure to use the curry paste and not the cans of pre-made curry.) The only type of curry paste that we don't recommend is Thai Kitchen as we find it is spicy but flavorless. Also, some curry pastes are made with fish paste so make sure to read the ingredients if that's not something you eat.
Nutrition Information
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Serving
1 serving = ⅙ of the recipe
Calories
452kcal
(23%)
Carbohydrates
58g
(19%)
Protein
13g
(26%)
Fat
18g
(28%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Sodium
698mg
(29%)
Potassium
572mg
(16%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
4696IU
(94%)
Vitamin C
65mg
(72%)
Calcium
146mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 452kcal | 23% |
| Carbohydrates | 58g | 19% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 698mg | 29% |
| Potassium | 572mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 4696IU | 94% |
| Vitamin C | 65mg | 72% |
| Calcium | 146mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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