Vegan Thai Curry
This vegan Thai curry is a flavorful and aromatic dish made with a variety of vegetables and a creamy coconut milk-based curry sauce.
Ingredients - Serves 4
- Cooked rice or noodles - For serving
- Salt - To taste
- Fresh cilantro leaves - 1/4 cup, chopped
- Fresh basil leaves - 1/4 cup, chopped
- Maple syrup - 1 tablespoon
- Lime juice - 1 tablespoon
- Soy sauce - 2 tablespoons
- Vegetable broth - 1 cup
- Coconut milk - 1 can (400ml)
- Broccoli florets - 1 cup
- Zucchini - 1, sliced
- Carrots - 2, sliced
- Bell peppers - 2, sliced
- Onion - 1 medium, sliced
- Ginger - 1 tablespoon, grated
- Garlic - 3 cloves, minced
- Red curry paste - 2 tablespoons
- Coconut oil - 2 tablespoons
Let's Get Started
- Heat coconut oil in a large pan over medium heat.
- Add red curry paste, minced garlic, and grated ginger. Cook for 1-2 minutes until fragrant.
- Add sliced onion, bell peppers, carrots, zucchini, and broccoli florets. Stir-fry for 5 minutes until vegetables are slightly tender.
- Pour in coconut milk and vegetable broth. Stir well to combine.
- Add soy sauce, lime juice, and maple syrup. Season with salt to taste.
- Simmer the curry for 10-15 minutes until the vegetables are cooked to your liking and the flavors have melded together.
- Stir in fresh basil and cilantro leaves.
- Serve the vegan Thai curry over cooked rice or noodles.
- Garnish with additional fresh herbs if desired.
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 350
- Fat: 15g
- Carbs: 45g
- Protein: 10g
- Sodium: 800mg
- Sugar: 8g
