Vegan Thai Coconut Vegetable Curry is a scrumptious vegan curry where everyday vegetables are simmered in a Thai coconut curry sauce for. This delectable vegan curry recipe is made for Instant Pot or stove.
Vegan Thai Coconut Vegetable Curry
This vegetable curry is one of the first recipes I published to my blog in 2014. I've made it for years and the story is always the same...downright delish! It's easy, healthy, quick-fix Asian comfort food! It's loaded with fresh vegetables, a few canned ingredients, and can be on the table in 30 minutes!
I also think of this as a cheater curry because you're not making the actual curry seasoning from scratch.
Curry paste vs. Curry Powder
Packaged CURRY PASTE for Thai cooking is commonly made with Thai chili pepper, lemongrass, galanga, and kaffir lime peel. It's usually available at grocery stores in the Asian section. You'll likely see it packaged in a glass jar or in a can.
Thai curry powder is a powdered version of the seasonings in Thai curry paste and is usually red in color. It's not readily available in most grocery stores. You'll find it at your international grocer, as well as online.
Yellow curry powder for Indian cooking is commonly made with turmeric, coriander, ginger, fenugreek, and chili peppers, and create distinct Indian flavors. It's always available at most grocery stores. If your pantry has curry powder, it's probably this one.
How to make vegetable curry in the Instant Pot
* See full recipe below
Step 1. Saute onion, garlic, and ginger in coconut oil until tender.
Step 2. Add all other ingredients.
Step 3. Close lid, turn pressure release valve to "sealing", set pressure cooker button to HIGH Pressure for 1 minute.
Step 4. When cycle is finished, allow 10-minute natural pressure release. Stir in kale, cover, and let sit for few minutes to soften it.
How to make vegetable curry on the stove
* see full recipe below
Step 1. Saute vegetables in a soup pot (you can use pre-cut vegetables).
Step 2. Add tomatoes, coconut milk, chickpeas, and curry paste.
Step 3. increase heat to bring everything just to a boil.
Step 4. Reduce heat to low, cover, and simmer.
Step 5. About 5 minutes before serving, fold in fresh kale and allow it to steam.
Step 6. Stir in lime zest and juice; serve warm over rice, quinoa, or cauliflower rice.
What I love about Thai vegetable curry
- takes only 30 minutes to make
- vegan AND gluten-free
- made with everyday veggies available at most grocery stores
- chickpeas give it added nutrition, texture, fiber, and flavor
- uses Asian pantry staples available in most grocery stores (like coconut oil and coconut milk)
Thai vegetable curry recipe tips:
- Buy pre-cut veggies and shave time off your food prep. You can also substitute frozen vegetables for fresh vegetables.
- Thai curry paste is canned and comes in red, yellow, and green varieties. Thai curry powder is not the same as Indian curry powder.
- This recipe calls for canned diced tomatoes, but you can substitute an equal amount of fresh tomatoes.
- You can substitute ANY vegetables you like for this recipe.
- The kale in this recipe can easily be substituted for other greens, like fresh spinach.
- chef knife
- cutting board
- 3.5 qt saucepot or 6 qt Instant Pot
- Large spoon
- serving ladle (stainless steel)
More vegan Asian dinner recipes
- Thai Peanut Zucchini Noodles
- Vegetable Lo Mein
- Stir Fry Vegetables with Black Bean Sauce
- Asian Quinoa Slaw Salad with Sesame Ginger Vinaigrette
- Sesame Kale Noodles
Vegan Thai Coconut Vegetable Curry
- 2 Tbsp Coconut Oil
- 2 Green Onions, sliced; keep white bulb and green stalk separate
- 4 cloves Garlic, minced
- 1 tsp Ginger, finely grated
- 1 cup Carrots, chopped
- 1 cup Broccoli, chopped
- 1 cup Cauliflower, chopped
- 1 cup Mushrooms, chopped
- 3 Tbsp Curry Paste, or 3 Tbsp Thai Curry Powder
- 1 14.5 oz can Diced Tomatoes, with their juice
- 1 15oz can Coconut Milk
- 1 15oz can Chickpeas, drained and rinsed
- 1/4 tsp Kosher Salt, optional
- 2 cups Kale (or Spinach), chopped
- 1 Lime, zested and juiced
- 2 sprigs Thai basil
Vegetable Curry Stove Instructions
- In a 3-quart soup pot, heat COCONUT OIL over medium heat until shimmering (about 2 minutes).
- Add GREEN ONION (the stalk), GARLIC, and GINGER; sauté a few minutes. Then add GARLIC, CARROTS; BROCCOLI, CAULIFLOWER, MUSHROOMS and sauté until slightly tender, stirring as needed.
- Stir in CURRY PASTE, tossing to coat vegetables and sauté a few minutes until fragrant.
- Add TOMATOES (with juice), COCONUT MILK, and CHICKPEAS; increase heat to HIGH and bring to a boil.
- Reduce heat to low, cover, and simmer about 10 minutes until heated through, stirring as needed.
- Add KALE; cover and simmer a few minutes to wilt the kale.
Vegetable Curry Instant Pot Instructions
- Select "Sauté" on the Instant Pot and heat the COCONUT OIL.
- When the display reads "Hot", add GREEN ONION (the firm stalk) GARLIC, and CARROTS; sauté a few minutes until tender, stirring as needed.
- Stir in CURRY PASTE, toss to coat vegetables and sauté until fragrant (1-2 minutes).
- Add CAULIFLOWER, BROCCOLI, MUSHROOMS, TOMATOES (with juice), COCONUT MILK, and CHICKPEAS.
- Press the "Cancel" button. Secure lid and set pressure release valve to "Sealing" position. Select "Manual" or "Pressure Cook" button on HIGH pressure for 1 minute.
- When cycle completes, allow the Instant Pot to sit for 10 minutes, undisturbed, for a natural pressure release (NPR).
- Use an oven mitt for protection to turn the pressure release valve to the "Venting" position and release any remaining steam.
- Once depressurized, remove the lid and stir in KALE. Close the lid, keep the pressure valve in "venting" position, and allow kale to soften a few minutes.
- The cooker will stay in "Keep Warm" mode until you hit the "Cancel" button.
Serving and storage instructions
- Serve warm garnished with LIME zest and juice, and GREEN ONION TOPS.Other garnish options include green onions, Thai basil, or cilantro. Enjoy over a bed of rice, quinoa, or cauliflower rice.
- To store, refrigerate vegetable curry in an airtight container.
- To freeze, store in freezer-safe containers for up to 3 months.
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.