Vegan Thai Coconut Vegetable Curry is loaded with everyday vegetables and simmered in a curry and coconut milk sauce. It’s an easy, Asian, vegetable curry that’s naturally gluten free and ready in 30. It’s also versatile enough that you can substitute your other favorite vegetables.
Vegan Thai Coconut Vegetable Curry
I’ve made this vegetable curry for years and the story is always the same.
It’s easy, flavorful, straight up comfort food.
As long as you have access to a skillet, a pile of vegetables, a few pantry ingredients, and 30 minutes, you got this!
You can even buy pre-cut veggies and shave minutes off your food prep.
I also think of this as a cheater curry because you’re not making the curry from scratch.
What’s the difference between curry paste and curry powder?
Thai curry paste is made for Thai cooking. It typically includes lemongrass, galanga, and kaffir lime peel, to name a few {available in grocery store ethnic food section}
Thai curry powder is the powder version of a Thai curry paste {not available in most grocery stores, but available at the Asian grocer or online}.
Yellow curry powder is made for Indian cooking. It typically includes spices such as coriander, turmeric, ginger, fenugreek, and chili peppers, to name a few {available in grocery store spice section}
Pretty basic stuff, right?
Which one do you have in your cabinet?
I’d be willing to bet that the store bought curry powder you have in your cabinet isn’t Thai curry powder.
Mainly because it’s such an uncommon spice that most grocery stores don’t stock.
It is available on Amazon. I definitely want to try this Red Thai Curry Powder from Savory Spice Shop.
Lucky me…there’s one nearby!
Anywhoooo, let’s talk about this recipe…
What I love about vegetable curry:
~ 30 minute meal
~ vegan AND gluten-free
~ made with everyday veggies that are available any season at grocery stores
~ chickpeas give it added nutrition, texture, fiber, and flavor
~ uses Asian pantry ingredients available in most grocery stores (like coconut oil and coconut milk)
~ It’s freakin’ daaahhlish!
How to make vegetable curry?
- chop vegetables (or use pre-cut)
- sauté vegetables
- fold in pantry ingredients
- simmer
- add fresh kale and steam
- eat!
Vegan Thai Coconut Vegetable Curry Ingredients:
- coconut oil
- green onion
- garlic
- cauliflower
- carrots
- mushrooms
- curry paste or Thai Curry Powder
- canned chickpeas
- canned diced tomatoes
- frozen peas
- canned coconut milk I like this lite coconut milk
- kosher salt
- fresh kale
- cilantro and lime (for garnish)
Tools you’ll need to make vegetable curry:
- chef knife
- cutting board
- 11″ stainless steel fry pan or a 3.5 qt saucepan
- Large spoon
- serving ladle (stainless steel)
If you like this Thai vegetable curry, you’ll also enjoy these Asian VEGAN dinner recipes:
Vegan Thai Lentil Chickpea Curry
Asian Quinoa Slaw Salad with Sesame Ginger Vinaigrette
Traci Antonovich
Yields 7 1-cup servings
Everyday vegetables are simmered in coconut milk and curry paste.
10 minPrep Time
20 minCook Time
30 minTotal Time
Save Recipe4.7 based on 7 review(s)
Ingredients
- 2 Tbsp Coconut Oil {shop it HERE }
- 2 Green Onions (chopped)
- 4 cloves Garlic (finely grated)
- 1 cup Cauliflower (chopped)
- 1 cup Carrots (chopped)
- 1 cup Mushrooms (chopped)
- 3 Tbsp Curry Paste
- 1-15oz can Chickpeas (drained)
- 1-15oz can Diced Tomatoes (drained; but keep juice to adjust consistency later, if needed)
- 1 cup Frozen Peas
- 1-15 oz can Coconut Milk {shop it HERE }
- 1/2 tsp Kosher Salt
- 2 cups fresh Kale (chopped)
- (garnish cilantro and lime)
Instructions
- In a 3-quart skillet or pot, heat COCONUT OIL over medium heat until shimmering (about 2 minutes).
- Add ONIONS, GARLIC, CAULIFLOWER, CARROTS, and MUSHROOMS all at once; continue to heat and stir until vegetables become fragrant and slightly soft (about 4 minutes).
- Add CURRY PASTE; saute a few minutes, stirring as needed.
- Add CHICKPEAS, TOMATOES, PEAS, COCONUT MILK, and SALT; increase heat to bring to boil; then reduce heat to low and simmer for 15 minutes (leave uncovered). Note: If you feel more liquid is needed, add juice from the canned tomatoes
- Add KALE (or other greens); cover and simmer long enough to wilt (about 2 minutes).
Notes
* This recipe was edited in NOV 2017 to include curry paste (and an option for Thai curry powder)
Serve warm over rice or quinoa; garnish with lime wedges and cilantro.
Traci Antonovich
About my recipes: Minimal meat & more plants!
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