Vegan Thai Red Curry Recipe

Thai cuisine is a tasty cuisine that has many quick and delicious dishes, like a quick vegan

Thai red curry. With cauliflower, bell peppers, zucchini and kale, you can use a red curry paste and coconut milk to conjure up a tasty dish that is super quick on the table and perfect for a weekday dinner.

This vegetarian Thai red curry is ideal as a meal prep and to be made in advance.

Course Dinner

Cuisine Thai

Keyword dinner, easy, gluten free, healthy vegan, meal prep, plant-based, vegan asian recipe, vegan thai red curry

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 327kcal

Author Jasmin

Ingredients

2 teaspoon of freshly grated ginger
4 chopped cloves of garlic
½ large onion chopped
1 small - medium sized head of cauliflower
1 red pepper cut into thin slices and cut in half
1 orange pepper cut into thin slices and cut in half
1 small zucchini sliced
2 cups 250 g kale, chopped (frozen)

Red Curry Sauce

1 can coconut milk
¼ cup 60 ml vegetable broth (optional)
2-3 tablespoon red curry paste
2 tablespoon soy sauce or coconut amino acids
2 tablespoon of lime juice
1 tablespoon of maple syrup
Sriracha to taste / Asian chili sauce optional
1 teaspoon of dried basil
¼ teaspoon sea salt more or less to taste
¼ teaspoon of black pepper ground
1 bay leaf

Garnish

Lime wedges
Fresh basil
Fresh coriander
Fresh lime juice

Instructions

First, sauté the chopped onions, ginger and garlic in a little water in a large pan or wok on medium high heat for 2-3 minutes.
Add a splash of water now and then until the onions get a nice color like golden brown.
Now add the cauliflower florets and the bell peppers. In a small bowl, mix the ingredients for the curry sauce and season to your own taste and add it to the veggies. After around 7 minutes, you can add the zucchini and kale.
Cook until the cauliflower is soft but firm to the bite. Remove the bay leaf.

Notes

Nutrition