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thai vegetable curry
Erin Antoniak

Thai Red Vegetable Curry

5 from 5 votes
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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: dinner, lunch, Side Dish
Cuisine: Thai
Calories: 273
Ingredients Method Nutrition

Ingredients
  

  • 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 14 oz can coconut milk
  • 1 15 oz 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

Method
 

  1. Prepare all veggies by chopping and dicing.
  2. In a dutch oven or large skillet, heat oil over medium high heat.
  3. Once hot, add onions, carrots, cauliflower, and peppers. Cook for 5-7 minutes or until veggies have softened slightly.
  4. Add in fresh ginger and garlic and cook for another two minutes.
  5. 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.
  6. 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.
  7. Enjoy!

Nutrition

Calories: 273kcalCarbohydrates: 24gProtein: 8gFat: 18gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 748mgPotassium: 646mgFiber: 8gSugar: 7gVitamin A: 6417IUVitamin C: 84mgCalcium: 82mgIron: 3mg

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