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A flavorful red curry easily customized to use up any veggies you have hanging out in the back of your fridge. Ready in just 20 minutes! Serve it up with rice, noodles, or naan.
Authentic curries can typically involve a lot of spices and ingredients and may take quite a while to simmer to develop the flavors.
The use of a few key pantry staples here makes it easy to build those bold flavors in a short amount of time, making Thai Curry attainable any night of the week!
Ingredients you need
Pantry staples and a few popular vegetables make up this easy recipe.
The base of the sauce is red curry paste. Combined with aromatics of onion, garlic, and ginger, plus veggie broth and creamy coconut milk, this sauce is bold and flavorful.
Cauliflower, green beans, and carrots come together to create hearty texture. Spinach adds extra nutrients
Chickpeas bring healthy plant protein and “meatiness”
How to make Vegetable Curry
All you need is a cutting board, knife, and large pot to make this dish.
- Chop the vegetables
- Sauté the aromatics until they begin to brown
- Add the coconut milk, broth, and red curry paste and whisk until the paste is completely smooth
- Add the vegetables and chickpeas and simmer until softened
- Add the spinach and cook just until it starts to wilt
- Season with salt and pepper to taste
- Serve and Enjoy!
Truly Healthy Vegan Cookbook
Vegan and healthy don’t necessarily go hand in hand. It’s great to see so many vegan options in grocery stores and restaurants these days, but many of these items are extremely processed and aren’t any healthier than their animal-based counterparts.
Truly Healthy Vegan “offers a whole-foods approach to healthy meals with a focus on balancing nutritional needs.” It includes 90 whole-food recipes with deliciously simple ingredients.
The book is written by my friend, Dianne Wenz, the face and chef behind the popular vegan food blog, Dianne’s Vegan Kitchen, and the editor-in-chief of Chic Vegan. Dianne is also a Certified Holistic Health Coach with a plant-based nutrition certificate.
Learn more about a healthy Plant Based diet.
Sneak peek inside the book
The cookbook is composed of 10 Chapters. The first chapter is all about being a healthy vegan. The remaining 9 chapters are recipe chapters. Here is a sneak peek at what you’ll find:
The Healthy Vegan ~ What is Healthy?; Top Ten Vegan Diet Mistakes; The Healthy Vegan Pantry
Basics ~ Homemade Vegetable Stock; Quick and Easy Tomato Sauce; Hearty Veggie Crumbles
Breakfasts ~ Cherry Almond Baked Granola; Apple-Cinnamon Whole-Wheat Pancakes; Spinach-Mushroom Frittata
Salads ~ Green Goddess Salad; Chickpea Nicoise Salad; Fattoush Salad
Soups and Stews ~ Cheesy Broccoli Soup; Mushroom Barley Soup; Peanut Stew; and the Vegetable Curry recipe featured below
Burgers, Sandwiches, and Wraps ~ Caesar Chickpea Wraps; Cauliflower Banh Mi; Bean Ball Subs
Sides ~ Baked Zucchini Fries; Chili Lime Roasted Radishes; Scalloped Sweet Potatoes
Dinner Mains ~ Crispy Artichoke Tacos; Eggplant Marsala; Shepherdess’s Pie with Sweet Potato Crust
Pastas, Noodles, and Rice ~ Pad Thai; Vegetable Lasagna; Mushroom Paella
Sweets ~ Chocolate Peanut Butter Mousse; Oatmeal Almond Crisp; Key Lime Bars
Recipe Adaptations/Substitutions
Following the original recipe ingredients and instructions will give you the best results, but here are some adaptations that will work if need be.
This recipe uses a small amount of oil, but if you are following an oil-free diet, you can easily replace this with water or veggie broth.
Almost any veggies you have available could work in this recipe in place of or in addition to the cauliflower, green beans, and carrots. Some ideas: broccoli, small diced potato or sweet potato, green peas, zucchini, bell peppers, etc.
Not a fan of chickpeas? Baked tofu would be a nice protein replacement. I also think black eyed peas would be delicious and they would hold up well just like the chickpeas.
You can even turn this into a green curry recipe by using green curry paste instead of red.
Serving Ideas
We enjoyed this curry recipe over rice. Noodles or potatoes would be a great accompaniment, also. Or simply grab a slice of naan to scoop up the sauce!
More Vegan Curry Recipes
If you love curry, don’t miss these other easy and flavorful vegan curry recipes:
- Sweet Potato Thai Curry
- Green Vegetable Curry
- Coconut Curry Soup
- Thai Curry Noodle Soup
- Curry Quinoa Salad
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
And don’t forget to grab your copy of Truly Healthy Vegan now!
Vegetable Curry Recipe
Dianne says, "Vegetable curries are a favorite warming meal on cold days. I tend to make them with whatever stray bits of vegetables I have on hand to clean out the produce drawer of the refrigerator, but this combination of cauliflower, green beans, and carrots is my personal favorite. This is a Thai-style curry that uses red curry paste, but it can also be made with the green variety."
Ingredients
- 1 teaspoon neutral-flavored oil (such as grapeseed or avocado), vegetable stock, or water
- 1 medium-sized yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon grated or minced fresh ginger
- 1 (14-ounce) can light coconut milk
- 1 cup vegetable stock
- 3 tablespoons red curry paste
- 4 cups chopped cauliflower florets
- ½ pound green beans, trimmed and cut into 1-inch pieces
- 2 carrots, chopped
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 cups spinach
- Sea salt
- Black pepper
Instructions
- Heat the oil in a large stockpot over medium-high heat. Add the onion, garlic, and ginger and cook until they begin to brown, about 5 minutes.
- Add the light coconut milk, vegetable stock, and red curry paste to the pot and stir to combine. Add the cauliflower, green beans, carrots, and chickpeas. Bring the mixture to a boil, and then reduce the heat to medium-low. Cover the pot and simmer for 15 minutes, or until the vegetables have softened.
- Uncover the pot and stir in the spinach, continuing to simmer, while stirring frequently until the spinach wilts. Season with sea salt and black pepper to taste.
Notes
For oil-free, use water or vegetable broth.
~ Republished with permission from:
Truly Healthy Vegan Cookbook: 90 Whole-Food Recipes with Deliciously Simple Ingredients by Dianne Wenz
Published by Rockridge Press. Copyright © 2019 by Callisto Media. All rights reserved. Photography copyright © 2019 by Antonis Achilleos.
Nutrition Information:
Yield:
6Amount Per Serving: Calories: 202Total Fat: 6gSaturated Fat: 4gSodium: 686mgCarbohydrates: 26gFiber: 7gSugar: 8gProtein: 7g
Sarah says
How long do you think this will stay good in the fridge?
Jenn Sebestyen says
Probably 2-3 days…beyond that the veggies will probably start to get mushy in the sauce. Enjoy!
Dianne says
Thank you so much for your review of the book, Jenn! Your photos are gorgeous!!
Jenn Sebestyen says
My pleasure, Dianne! What a wonderful book. Congratulations!