Vegan Thai Coconut Vegetable Curry is your meal ticket to easy, ethnic, comfort-food any night of the week. It’s perfect for any season because it uses everyday vegetables and a few pantry items. Oh, and it’s naturally gluten free!
Vegan Thai Coconut Vegetable Curry
I’ve made this skillet curry many times and the story is always the same…easy, FULL of flavor, and comforting. Always takes 30 minutes too…like clockwork! That includes the veggie prep, and it takes less if you buy pre-cut veggies.
Is this curry dish difficult to make?
Nope, it’s a cheater curry all the way.
There are many ways to make a curry, and mine is by no means traditional, but it’s the easiest and fastest, in my busy world.
You could use a packaged curry paste or sauce, and I occasionally do, but they tend to be pretty salty and I like to be in control of my sodium in cooking (so I can eat more things like olives…and potato chips!).
You could also make it from scratch, but you have that curry powder sitting in your spice cabinet.
Best way to BUY curry powder (especially if you don’t use it much):
We all know…packaged spices are expensive. I know they deliver tons of value and function, but they’re usually packaged in a one-size-fits-all container.
This means you end up with too much quantity of infrequently used spices (like curry) and not enough quantity frequently used spices (like garlic powder).
So, I buy all of my spices in bulk (usually at Whole Foods or my local, specialty grocer). This way, I can control the quantity and not waste money, or cabinet space.
If I didn’t have these local options, I’d likely order from Amazon (here’s a McCormick Curry Powder). Note: this is an affiliate link, but not a sponsored post. They’re just a great brand providing excellent product!
When buying and using curry powder, keep in mind that no two brands are alike, which means the flavor and heat factor will vary from one to another.
Ok, back to this recipe…
What are the my favorite things about this Vegan Thai Coconut Vegetable Curry recipe?
- Comes together in 30 minutes
- It’s vegan AND gluten-free
- It uses veggies that are available any season at grocery stores
- It has chickpeas…for added nutrition, texture, and flavor
- It uses Asian pantry ingredients that are now available in most grocery stores (like coconut oil and coconut milk)
- It’s freakin’ daaahhlish!
Here are the easy steps to get this recipe from one to done:
- chop vegetables (or use pre-cut)
- sauté vegetables
- fold in pantry ingredients
- simmer
- add one more fresh ingredient (kale)
- eat!
Here are the ingredients you’ll need for this recipe:
- coconut oil
- green onion
- garlic
- cauliflower
- carrots
- mushrooms
- curry powder
- chickpeas
- canned diced tomatoes
- frozen peas
- canned coconut milk or lite coconut milk
- kosher salt
- fresh kale
- cilantro and lime (for garnish)
Kitchen tools you’ll find helpful for this recipe:
- chef knife
- cutting board
- 11″ stainless steel fry pan or a 3.5 qt saucepan
- Large spoon
- serving ladle (stainless steel)
Looking for more Asian-inspired VEGAN dinner recipes?
If you’re fighting a cold, or you just like cheater soups, my Feel Better Pho whips up in a snap. Also, my Asian Quinoa Slaw Salad with Sesame Ginger Vinaigrette is one of those “meal” salads…perfect for dinner or lunch.
A really popular noodle dish here on TKG is my Sesame Kale Noodles. Super easy, super healthy!
Yields 7 1-cup servings
This 30 minute, skillet comfort dish is loaded with everyday vegetables and mildly-spiced with curry powder. Coconut milk adds richness and flavor. Great any season...and gluten free too!
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 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)
- 2 Tbsp Curry Powder {shop it HERE }
- 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
- Gather all ingredients and measure, chop, dice, etc.
- 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 POWDER to veggies; stir until toasted and fragrant (about 1 minute).
- Add CHICKPEAS, TOMATOES, PEAS, COCONUT MILK, and SALT; increase heat enough to boil; after a few minutes, 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
Serve warm over brown rice or quinoa; garnish with lime wedges and cilantro. Also, serving size in this recipe does not include rice or quinoa.
Traci Antonovich
About my recipes: Minimal meat & more plants!
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