Vegan Thai Coconut Vegetable Curry is loaded with everyday vegetables and simmered in a curry and coconut milk sauce. It’s an easy, Asian curry that’s naturally vegan, gluten free, and ready in 30. Feel free to add your 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
- peas (frozen, canned, or fresh)
- canned coconut milk (I often use this lite coconut milk)
- kosher salt (optional)
- fresh kale
- cilantro and lime (for garnish)
Tools you’ll need to make this recipe:
- 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
Vegan Thai Coconut Vegetable Curry
Ingredients
- 2 Tbsp Coconut Oil
- 2 Green Onions sliced; keep white bulb and green stalk separate
- 4 cloves Garlic minced
- 1 cup Cauliflower chopped
- 1 cup Carrots chopped
- 1 cup Mushrooms chopped
- 3 Tbsp Curry Paste
- 1 15oz can Low Sodium Chickpeas drained and rinsed
- 1 15oz can No Salt Diced Tomatoes drained; keep juice to adjust consistency later, if needed
- 1 cup Peas frozen, canned, or fresh
- 1 15oz can Coconut Milk
- 1/4 tsp Kosher Salt optional
- 2 cups Kale chopped
- 2 Tbsp Cilantro chopped
- 1 Lime cut into wedges
Instructions
- In a 3-quart skillet or pot, heat COCONUT OIL over medium heat until shimmering (about 2 minutes).
- Add GREEN ONION bulb (white part), GARLIC, CAULIFLOWER, CARROTS, and MUSHROOMS; saute until they become tender and fragrant, stirring as needed (about 4 minutes).
- Stir in CURRY PASTE and saute a few minutes until fragrant.
- Add CHICKPEAS, TOMATOES, PEAS, and COCONUT MILK; increase heat to HIGH and bring to a boil; then reduce heat to low and simmer 15 minutes until heated through, stirring as needed. Taste the sauce to decide if you want to add the (optional) KOSHER SALT to it.
Note: If you feel more liquid is needed, stir in the canned tomato juice you reserved. - Add KALE (or other greens); cover and simmer long enough to wilt (about 2 minutes). Serve warm over rice or quinoa. Garnish with GREEN ONION stalk (green part), CILANTRO and LIME.
RECIPE NOTES
Nutrition facts are provided as a courtesy, and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.
RECIPE VIDEO
Nutrition
Traci Antonovich
About my recipes: Minimal meat & more plants!
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