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Curry in a bowl with brown rice, garnished with basil and cilantro, lime wedges and chilis. plate with herbs and limes in the background and metal pot.
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5 from 1 vote

Vegan Thai Coconut Curry

An EASY one pot vegan meal that’s ready in 15 minutes. A healthy, comforting low-cal and low-carb dish with amazing Thai-inspired flavors.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main, Vegan, Vegetarian
Cuisine: American, Thai
Servings: 4 -6 servings
Calories: 573kcal
Author: Jessica

Ingredients

  • 1 medium onion. diced
  • 4 cloves garlic minced
  • 2 inches fresh ginger root peeled and grated
  • 1 sweet potato cut into ½ inch cubes
  • 2 bell peppers cut into 1 inch chunks
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 bunch lacinato/dinosaur kale stems removed, thinly sliced into bite size pieces
  • 15 ounces can of chickpeas
  • 2 tbsp coconut or olive oil
  • 3 tbsp green curry paste
  • 2 tbsp soy sauce or tamari
  • 1 tbsp coconut sugar
  • 1 lime juiced
  • 15 oz can full fat coconut milk
  • 1 cup water
  • salt and Sambal Oelek chili garlic paste or Sriracha to taste
  • Fresh cilantro and basil leaves for garnish
  • Rice or quinoa for serving

Instructions

  • Heat coconut or olive oil in a large skillet with high sides or dutch oven on medium heat.
  • Add the diced onion and cook until translucent, about 5 minutes. Add in the minced garlic and grated ginger and stir continuously for about another minute until very fragrant.
  • Add the cubed sweet potato and cook for another 3-5 minutes until they start to soften. Then add the curry paste and cook for another 2-3 minutes, stirring often.
  • Pour in coconut milk, water and coconut sugar and stir to combine and bring the pot to a gentle simmer.
  • Add in the broccoli and cauliflower florets and simmer for about 5 minutes.
  • Add in the bell pepper and chickpeas and simmer for an additional 3-5 minutes until veggies are cooked through to your liking.
  • Stir in kale and wilt for an additional minute.
  • Remove the pot from the heat and stir in soy sauce or tamari, lime juice and Sriracha or Sambal Oelek. Check for seasoning and add salt if necessary. I usually end up adding just about a ¼ teaspoon.
  • Serve over rice or quinoa with cilantro and basil leaves for garnish.

Notes

This curry keeps well in the fridge in an airtight container for 3-4 days.

Nutrition

Calories: 573kcal | Carbohydrates: 60g | Protein: 16g | Fat: 34g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 586mg | Potassium: 1118mg | Fiber: 14g | Sugar: 15g | Vitamin A: 12105IU | Vitamin C: 124mg | Calcium: 153mg | Iron: 8mg