Vegan Thai Red Curry

Name: Vegan Thai Red Curry
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Cuisine: Asian
Ingredients: 1 tbsp (15 ml) unflavored cooking oil; 2 cups (475 ml) white onion, sliced into half moons; 1 garlic clove, minced; 2 tsp (10 ml) grated ginger; 4 tbsp (60 ml) red curry paste; 3 (15-oz) cans full fat coconut milk (3 (398ml) cans); 2 tsp (10 ml) brown sugar; 1 tsp salt (5 ml); 2 cups (475 ml) sweet potatoes cut into bite-sized half moons or chunks; 1 cup (240 ml) cauliflower florets; 1 (15-0z) can garbanzo beans, drained and rinsed (1- 425g can); 1 cup kale (240 ml); Red pepper flakes; Fresh cilantro, chopped

5 steps

Prep:40minCook:10min

Vegan Thai Red Curry Recipe is a great vegetarian and vegan Thanksgiving Dinner Idea. You can also make the whole thing ahead of time. Includes recipe video too.

Updated at: Sat, 23 Nov 2024 19:49:59 GMT

Nutrition balance score

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Ingredients

6 servings

1 tbsp (15 ml) unflavored cooking oil

475mlwhite onion

sliced into half moons

1garlic clove

minced

10mlginger

grated

60mlred curry paste

398mlcans full fat coconut milk

can

10mlbrown sugar

5mlsalt

475mlsweet potatoes

cut into bite-sized half moons or chunks

1 cupcauliflower florets

1 cupkale

Instructions

Step 1

Heat oil in a large stock pot. Cook onions until fragrant, then add garlic and ginger. Cook for 1 minute until fragrant then add curry paste, cook stirring paste with the vegetables for 1 minute.

Step 2

Whisk in coconut milk. The full fat variety will have the cream risen to the top, no worries it will melt and combined once heated and stirred.

Step 3

Add the brown sugar and salt. Then add the sweet potatoes. Allow to cook in the curry for 5-8 mins until tender. Then add the cauliflower, garbanzo beans and kale. Cook until heated through and tender about 5 mins more.

Step 4

Transfer to a large serving tureen. Garnish with red pepper flakes and fresh cilantro.

Step 5

Serve along side of brown rice. Enjoy!

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