Vegan Thai Curry – Conscious Table

Dairy Free, Gluten Free, Nut Free, Paleo, Sugar Free, Vegan

Prep Time

10 Minutes

Cook Time

25 Minutes

Servings

6 Servings

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After visiting Thailand, I fell in love with Thai curry. But a lot of the time it left me not feeling the greatest, so I decided to make a version that has all of the incredible Thai curry flavors with lots of fresh and lighter ingredients.

Ingredients

2 tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
1 tbsp fresh ginger, grated or minced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 large carrots, peeled and cut into matchsticks or small rounds
1 cup broccoli florets
1 cup cauliflower florets
3 tbsp Thai red curry paste
1 15-oz can full fat coconut milk
1/2 cup water
2 cups kale or spinach, chopped
2 medium tomatoes, diced
2 tbsp coconut aminos or low sodium soy sauce
1 tbsp fresh lemon juice
1 tbsp sesame oil
3 tbsp cilantro, chopped
Optional: rice noodles, rice, cauliflower rice for serving

Instructions

Prepare all of the vegetables and have them close by before you heat the pan.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook for about 3 minutes. Add the garlic and ginger and cook for 30 seconds.
Add the bell peppers, carrots, broccoli and cauliflower. Continue to cook, stirring frequently, for about 5 minutes.
To the pan, add the red curry paste, coconut milk, and water. Stir well for a few minutes, until the curry paste is fully dissolved.
Add the kale and tomatoes. Stir to make sure everything is combined. Bring to a simmer and cook covered for 5-10 minutes, until the vegetables have softened.
Stir in the coconut aminos, sesame oil and lemon juice. Remove from heat.
Serve immediately and top with cilantro.