Vegan Thai Coconut Curry Recipe
User Reviews
5
Vegan Thai Coconut Curry Recipe
Description
The curry begins by sautéing eggplant and onions in coconut oil until the eggplant absorbs the oil, softening significantly. Garlic is added briefly before stirring in coconut milk and an assortment of vegetables that provide a mix of textures, from the crunch of celery to the softness of mushrooms and carrots. Thai curry paste enriches the curry with herbaceous, spicy notes, balanced by the saltiness of soy sauce and the heat of sriracha. The curry is brought to a boil and then simmered to meld flavors and cook the vegetables to tender crisp. Tofu cubes are added near the end to warm through, absorbing some curry flavor without breaking apart.
This vegan curry offers a hearty, flavorful meal that pairs well with rice or quinoa to soak up the sauce. The choice of curry paste is important to the flavor profile and heat level, affecting the balance of the dish.
Ingredients
- 2 tablespoons coconut oil
- 2 medium onion quartered
- 1 medium eggplant halved and sliced into half moons, Asian
- 6 cloves garlic minced
- 2 cans coconut milk can be light
- 2 medium bell pepper any colour, diced large
- 1 cup mushroom sliced
- 2 talks celery sliced
- 1 medium carrot cut in half then cut into half moons
- 1 cup cherry tomato
- ¼ cup Thai curry paste see notes
- 3 tablespoons soy sauce can be reduced sodium
- 1-3 tablespoons sriracha to taste
- 1 package tofu cut into cubes, medium
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
- Start cooking rice or quinoa ahead to complement the curry.
- Select curry paste carefully; Amoy or Mae Jin brands are recommended for balanced flavor, avoiding overly spicy or flavorless options.
- Check curry paste ingredients to avoid fish paste if adhering to vegan or vegetarian diets.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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