Description
A vibrant and flavorful Spicy Vegan Thai Vegetable Curry made with fresh vegetables, tofu, and a rich coconut curry sauce. This wholesome and easy-to-make dish combines the heat of red curry paste with creamy coconut milk, finished with fresh herbs and served over jasmine rice for a comforting plant-based meal.
Ingredients
Scale
Base Ingredients
- 2 tablespoons coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 – 2 tablespoons red curry paste (adjust for spice preference)
Liquid Ingredients
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup
- Juice of 1 lime
Vegetables & Protein
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 medium carrot, sliced into thin rounds
- 1 cup snap peas
- 1 cup firm tofu, cubed
Seasoning & Garnish
- Salt and pepper to taste
- Fresh basil and cilantro leaves for garnish
- Cooked jasmine rice, for serving
Instructions
- Heat Oil and Sauté Onions: Heat the coconut oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-5 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn the garlic.
- Incorporate Curry Paste: Add the red curry paste and cook for one more minute, stirring to release the aromatic flavors.
- Add Liquids and Simmer: Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer over medium heat.
- Season the Sauce: Stir in the soy sauce or tamari, maple syrup, and lime juice to add depth and balance to the curry flavor.
- Add Vegetables and Tofu: Add the sliced red and yellow bell peppers, broccoli florets, carrot slices, snap peas, and cubed tofu into the skillet. Stir well to coat all the ingredients with the curry sauce.
- Simmer Until Tender: Cover the skillet and allow the curry to simmer for about 15 minutes, or until the vegetables are tender yet still vibrant in color.
- Adjust Seasoning: Season with salt and pepper to taste. Adjust the spice level by adding more curry paste if desired.
- Serve and Garnish: Serve the hot vegetable curry over cooked jasmine rice. Garnish with fresh basil and cilantro leaves for a fragrant finish.
Notes
- You can adjust the amount of red curry paste based on your spice tolerance.
- Firm tofu works best as it holds its shape during cooking.
- Substitute soy sauce with tamari for a gluten-free option.
- For added protein, chickpeas or tempeh can be included.
- Leftovers store well in the refrigerator for up to 3 days.
