Treat your taste buds to ultimate flavor with this Thai Red Vegetable Curry recipe. This vegan and vegetarian friendly recipe is made with chickpeas, vegetables, spices, and more!
The most delicious vegetarian Thai red curry
If there’s one thing everyone knows about curry, it’s the fact that it is a dish that is not lacking in flavor. From sweet and sour or green curry to this Thai red vegetable curry rendition, each type is loaded up with different tastes that come together to create the perfect balance!
In this Thai red curry recipe, we’re using loads of veggies paired with ginger, garlic, vinegar, soy sauce, and more. We’ll add density and thickness with chickpeas and coconut milk. Get ready for a dish filled with so much flavor, you’ll wonder how you’ve gone this long without enjoying it!
Ingredients in Thai red vegetable curry
Head to your local farmer’s market or favorite produce grocer, because this recipe is packing in the fresh veggies and spices. From there, you’ll need to grab a few other things like coconut milk, chickpeas, vinegar, soy sauce, and oil!
- Oil: This curry recipe begins with 2 tbsp of either avocado or coconut oil. It will be used to cook the veggies.
- Onion: First up in the veggie category is 1 large onion. I recommend white or yellow, and it needs to be diced.
- Carrots: Next, dice 3 carrots.
- Cauliflower: To add bulk to the curry, lightly chop 3 cups of cauliflower.
- Peppers: Finally, add some flavor and color with 1 yellow and 1 red bell pepper. Slice them into strips before adding to the dish.
- Ginger: Add flavor with 2 tbsp of fresh grated ginger.
- Garlic: Follow the ginger with 4 cloves of minced garlic. If using powder, use 1 tsp.
- Coconut milk: 1 14oz can of coconut milk will add the liquid component to the curry and help you reach the correct consistency.
- Chickpeas: Add bulk and protein with 1 15oz can of chickpeas!
- Water: 1 cup of water will thin out an overly thick curry.
- Red curry paste: For the curry flavor, use 3 tbsp of red curry paste. I used the Thai Kitchen brand.
- Rice wine vinegar: 2 tbsp of rice wine vinegar will add unmistakable flavor and a slight bite.
- Soy sauce: Include 2 tbsp of soy sauce.
- Salt: Round out the flavorings with 1 tsp of salt.
- Peas: Throw in 1.5 cups of fresh peas.
- Spinach: Last but not least, complete the dish with 3 oz of fresh spinach.
Tools needed to make this recipe
To make this curry, you will need a few kitchen tools. Start with a cutting board and chopping knife for preparing the veggies, and then grab a dutch oven or large skillet and a utensil (like a spatula) for moving around ingredients.
For measuring ingredients, you will need 1 tsp, 1 tbsp, and 1 cup sized measuring cups.
How to make this Thai curry recipe
This curry is a recipe for the books. Not only is it easy to make, it only requires one dish. A dutch oven or large skillet is all you need to create this meal!
Begin by chopping and dicing all of the vegetables.
In a dutch oven or large skillet, heat the oil over medium heat.
Once hot, add the onions, carrots, cauliflower, and peppers. Cook for 5-7 minutes or until the veggies are slightly soft.
Add the fresh ginger and garlic and cook for another two minutes.
Then, reduce the heat to medium. Add a can of coconut milk, chickpeas, water, and curry paste. Stir until everything is combined, and then add the rice wine vinegar, soy sauce, and salt.
Bring everything to a simmer, and then add the peas and spinach. Cook for 5 more minutes and allow the spinach to wilt. Turn off the heat and serve with rice.
Want to add more ingredients to your curry? If so, here are some easy options! Add any ingredient to the recipe with its “family” (i.e. the vegetable add-ins with the other veggies or the beans with the chickpeas).
- Green beans
- Orange bell pepper
- Kidney beans
As if this recipe couldn’t get any better, it stores well too! Whether you want to refrigerate it for tomorrow or freeze a batch for a future meal, this curry stores very nicely.
With either method, store the curry in an airtight contianer. If refrigerating, enjoy within 3 days. If freezing, enjoy within about 2 months. Let defrost and reheat on the stove.
If you liked this recipe, you’ll want to try these!
Looking for some more recipes? Here are some ideas to enjoy for dinner this week!
- Easy Curry Chicken Salad
- Shaved Brussels Sprout Salad
- Healthy Beef and Broccoli Recipe
- Easy One Pan Salmon Dinner
Recipe by Erin Morrissey and Photos by The Mindful Hapa
- 2 tbsp avocado or coconut oil
- 1 large yellow onion, diced
- 3 carrots, diced
- 3 cups cauliflower, chopped lightly
- 1 red pepper, sliced into strips
- 1 yellow pepper, sliced into strips
- 2 tbsp fresh grated ginger
- 4 cloves garlic, minced
- 1 14oz can coconut milk
- 1 15oz can chickpeas
- 1 cup water
- 3 tbsp red curry paste (I used Thai Kitchen brand)
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 1 tsp salt
- 1.5 cups fresh peas
- 3 oz fresh spinach
- Prepare all veggies by chopping and dicing.
- In a dutch oven or large skillet, heat oil over medium high heat.
- Once hot, add onions, carrots, cauliflower, and peppers. Cook for 5-7 minutes or until veggies have softened slightly.
- Add in fresh ginger and garlic and cook for another two minutes.
- Reduce heat to medium. Add in a can of coconut milk, chickpeas, water, and curry paste. Stir until everything is combined. Then add in rice wine vinegar, soy sauce, and salt.
- Bring to simmer. Then add in peas and spinach. Cook for 5 more minutes and allow spinach to wilt. Turn off heat and serve with rice.
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