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Vegan Thai Coconut Curry Recipe

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 servings
Calories: 452 kcal
Course: Dinner
Cuisine: Thai

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

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

% 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.

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