Total 30 minutes
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Quick and easy vegetable curry with loads of vegetables sauteed and simmered in a rich coconut curry sauce. You don't have to be vegan to love this entree!
Why you'll love this recipe
- Made with everyday vegetables that are always available.
- Once the ingredients are prepped, it's on the table in 30 minutes.
- This recipe is naturally vegan AND gluten-free.
- It's loaded with chickpeas for added nutrition, texture, fiber, and flavor.
- Uses Asian pantry staples available in most grocery stores.
It's so easy to make a side of white rice or Instant Pot Brown Rice or Instant Pot Quinoa to accompany this delicious Asian comfort food.
Ingredient notes
- coconut oil - or preferred cooking oil
- green onions - You can substitute any onions, but if green onions are available, they're my first choice for their mild flavor, color, and texture.
- garlic and ginger - I recommend grating these fresh as opposed to using dried spices for a more robust flavor profile.
- fresh vegetables - You can make Thai vegetable curry with any vegetables. I used carrots, broccoli, cauliflower, and mushrooms.
- canned diced tomatoes - Or any unseasoned-canned tomatoes will work.
- Thai curry paste - Or Thai curry powder can be used for this recipe. Be sure to visit the next section where I talk about both in detail.
- cooked chickpeas - Use fully cooked chickpeas for this recipe in the form of canned, oven cooked, or pressure cooked chickpeas.
- coconut milk - Use full fat or lite coconut milk.
- fresh kale - Or any greens will work nicely, including spinach, chard, etc.
- garnish options - Fresh lime and Thai basil, if available.
How to make this recipe
Full instructions are in the printable recipe card below.
- Saute vegetables in a soup pot (you can use pre-cut vegetables).
- Add tomatoes, coconut milk, chickpeas, and curry paste.
- Increase heat to bring everything just to a boil.
- Reduce heat to low, cover, and simmer.
- About 5 minutes before serving, fold in fresh kale and allow it to steam.
- Stir in lime zest and lime juice, and serve warm over rice, quinoa, or cauliflower rice.
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.
- 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, such as fresh spinach.
- Serve with rice, quinoa, or cauliflower rice.
More recipes to love
- Thai Peanut Zucchini Noodles
- Vegetable Lo Mein
- Cucumber Asian Salad
- Stir Fry Vegetables (with Black Bean Sauce)
- Asian Slaw Recipe
- Sesame Kale Noodles
📖 Recipe
Coconut Thai Vegetable Curry
Quick and easy vegetable curry with loads of vegetables sauteed and simmered in a rich coconut curry sauce. You don't have to be vegan to love this entree!
Yield 7 1-cup servings
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Ingredients
- 2 tablespoons Coconut Oil
- 2 Green Onions thinly sliced, keep white and green part separate
- 4 cloves Garlic minced
- 1 teaspoon Ginger finely grated
- 1 cup Carrots chopped
- 1 cup Broccoli chopped
- 1 cup Cauliflower chopped
- 1 cup Mushrooms chopped
- 3 tablespoons Red Curry Paste (or yellow or green) or 3 Tbsp Thai Curry Powder
- 1 (15-ounce can) Diced Tomatoes don't drain
- 2 (15-ounce cans) Coconut Milk
- 1 (15-ounce can) Chickpeas drained (about 1 ½ cups)
- ¼ teaspoon Sea Salt optional
- 2 cups Kale or Spinach coarsely chopped
- 1 Lime zested and juiced
Optional garnish
- Thai basil chopped
- Fresh Cilantro chopped
- Extra Limes cut into wedges
Equipment
- chef knife
- serving utensil
Instructions
- In a 3-quart sauce pot, heat COCONUT OIL over medium heat until shimmering (about 2 minutes).
- Add GREEN ONIONS (the white part), GARLIC, and GINGER. Sauté a few minutes until fragrant.
- Add CARROTS, BROCCOLI, CAULIFLOWER, and MUSHROOMS. Sauté a few minutes, stirring as needed.
- Stir CURRY PASTE into the vegetables and sauté until the curry becomes fragrant, stirring as needed.
- Stir in TOMATOES (with juice), COCONUT MILK, and CHICKPEAS. Increase heat to HIGH and bring to a boil.
- Reduce heat, cover, and simmer for about 10 minutes until warmed through, stirring as needed.
- Add KALE, LIME JUICE, and LIME ZEST. Cover and simmer for a few minutes to wilt the kale.
- Serve warm, garnished with GREEN ONION tops and other optional garnishes.
- To store, cool completely and refrigerate for up to 5 days in an airtight container or freeze for up to 3 months (or longer if vacuum sealed).
Final step
Click stars to vote. Please visit 'Comments' below for reviews.
Recipe Notes
Instant Pot Instructions
- Use the "Saute" function to saute onion, garlic, and ginger in coconut oil until tender.
- Add remaining ingredients.
- Close lid, turn pressure release valve to "sealing", set pressure cooker button to HIGH Pressure for 1 minute. You heard that right, only 1 minute because it keeps the veggies from getting mushy.
- Allow 10-minute natural pressure release. Carefully open the lid and stir the curry until well combined.
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Nutrition
Serving: 1cup | Calories: 77kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Sodium: 114mg | Potassium: 306mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6125IU | Vitamin C: 47mg | Calcium: 62mg | Iron: 1mg
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nicole says
what do we do with the zested lime and lime juice? and why is the garlic added in two different steps? Thanks!
Traci says
Hi Nicole! I do apologize for that. Thank you for bringing this to my attention. I just edited the recipe for clarification, so you are welcome to refer back to that. Let me know if you have any questions. Please enjoy and thanks again!
Sahaja says
Loved this. So simple and yummy.
Traci says
Yay! So glad you enjoyed 🙂 Thanks for sharing your experience!
Cliff says
Really tasty and so quick, as advertised. I will definitely add this to make quick midweek meals.
Traci says
I'm so glad to hear you're enjoying it 🙂 Thanks so much for the feedback - much appreciated!
Kathy Ingallinera says
Made this tonight, cold and rainy where we live. I used a little bit of red onion as I had no green onion, and my mushrooms were mushy so I upped the carrots, broccoli & cauliflower. A neighbor had given me some Swiss chard 2 days ago so I used that for the greens. This is delicious, my dog and I give it 2 dewclaws up!!
Traci says
Aww sounds like you made it your own and I'm glad you enjoyed it 🙂 Thanks so much for taking the time to leave feedback - much appreciated! Btw our neighbor's dog loves my white bean and kale soup lol.
Lu says
Made this tonight for dinner… so so good! It has the perfect blend of flavor. I expected the sauce to be a little thicker but still was great! Served over rice. Definitely what we call a ‘do over’!
The Kitchen Girl says
Awesome Lu! I'm so glad to hear this one's going into your rotation 🙂 I'll have to include some sauce tips in the future, but I'm glad it was enjoyed. Thanks for commenting!
Jocelyn says
I used a bit more garlic, ginger, and curry paste than recommended and it turned out amazing. This recipe is so quick and simple, but full of flavor!
The Kitchen Girl says
Awesome! Yes, this one's easy to bump up those flavors. So glad to hear you enjoyed 🙂 Thanks!
Megan says
I love this recipe! Very flexible with what veggies you use and the flavor is delish! I do sometimes add powdered curry which I like!
The Kitchen Girl says
Awesome! Yes totally flexible and the powdered curry is a nice alternative to the canned curry paste. Glad you enjoyed...thanks!
Courtney says
This was phenomenal!! No one else in my family likes curry very much but everyone ate it. I had to stop myself from having thirds. I skipped the mushrooms (preference) and used spinach instead of kale because I already had spinach on hand. It was sooooo good, and super quick and easy. Used the stove top method.
The Kitchen Girl says
Yeahhh Courtney! I'm so glad to hear you found this recipe AND that the family signed off. Win-win!! Thanks so much for taking the time to let me know Woohooo!
Heather S. says
Excellent recipe. I chopped veggies ahead of time so the dish was simple and fun to make. We like “spicy” so I increased the curry paste just a bit. So good! Thank you.
Traci Antonovich says
So glad you enjoyed, Heather. I usually add more curry too lol, but I write the recipes to fit mild spice preferences 😉 Thanks for stopping back by...Cheers!