Vegan Thai Curry Vegetables
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By cooking.nytimes.com
Vegan Thai Curry Vegetables
Instructions
Cook:1h
Updated at: Sat, 22 Aug 2026 08:34:15 GMT
Nutrition balance score
Unbalanced
Glycemic Index
37
Low
Glycemic Load
9
Low
Nutrition per serving
Calories296.7 kcal (15%)
Total Fat22.4 g (32%)
Carbs24.4 g (9%)
Sugars9.5 g (11%)
Protein5.2 g (10%)
Sodium1491.3 mg (75%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 x 13.5 ouncecan coconut milk
do not shake can
½ cupvegetable stock
4 teaspoonssoy sauce
or tamari soy sauce
4 teaspoonspalm sugar
or brown sugar
6 tablespoonsThai green curry paste
like Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste
½ cuponion
diced, 1/2 inch
⅔ cupred bell pepper
diced, 1/2 inch
⅔ cupzucchini
diced, 1/2 inch, or other summer squash
⅔ cupsweet potato
diced, 1/2 inch, peeled
⅔ cupbamboo shoots
sliced, rinsed and drained
1 cupgreen beans
trimmed and cut into 1 1/2 inch lengths
⅔ cupAsian eggplant
diced, 1/2 inch
1lime
8basil leaves
large, cut into thin chiffonade
Instructions
View on cooking.nytimes.com
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