This rich and creamy Vegan Thai Curry is ready in under 30 minutes. The nice thing about this dish is that you can cook with any type of veggies that your family prefers or whatever veggies you have left in your fridge. Simple, healthy, fast and so delicious to have on your dinner table!
Healthy Food | Gluten-Free | Dairy-Free | Vegan Dinner
Why you’ll love this Vegan Thai Coconut Curry recipe
- Delicious meals for family: It is rich and creamy but healthy from the coconut milk, perfectly sweet & loaded with vegetables that you like. Your family will love it.
- Easy 30-minutes dinner recipe: not only with simple ingredients, but the entire recipe also takes less than 30 minutes to make from scratch to finish.
- Tastes great with everything: You can serve it with rice, quinoa, noodle, and bread as well. All combinations are perfect with coconut-based taste I believe.
- Gluten-free diet
- Vegan & Vegetarian diet
Ingredients for Vegan Thai Curry
*Please check out the recipe card at the end of this blog post for the full recipe and amounts for each ingredient.
- Veggies – My 14-month-old baby likes the natural sweetness of sweet potato so I choose sweet potato at first on my list. Broccoli, onion are also used in this coconut curry recipe. Besides, you can use whatever veggies you have in your fridge like cabbage, carrots, snap peas, bell pepper, and you name it!.
- Tomato – You can also use canned diced tomato or tomato sauce instead of fresh tomato.
- Mushroom – use any type of mushroom that your family loves. In this recipe, I cooked coconut curry with button mushrooms because it’s available at many grocery stores.
- Curry powder – Curry is the main ingredient of this coconut curry recipe. With curry powders, the lighter yellow colors denote a mild flavor, while dark or even brown colors mean a much more spicy kick. Curry paste works well with this recipe as well but you need to adjust the amount of curry paste to your family’s tastes.
- Brown sugar – You could use coconut sugar instead of brown sugar.
- Coconut milk – Use whole canned unsweetened coconut milk here! Full and low-fat coconut milk both work. I’d love to use Thai Kitchen Organic Unsweetened Coconut Milk, it’s creamy and strong coconut flavor.
How to make Vegan Thai Curry?
(*Be sure to see the recipe card with a printable version below for full ingredients & instructions!)
- Let’s start off with some onions and garlic and sauté them in some olive oil with curry powder. Then you add in some diced tomato. Mix well.
- Add seasoning such as sea salt, brown sugar and cook until the tomato is soft.
- Add 1 /2 cup of water and sweet potato, cover the lid and cook for 5 minutes. Continue to add broccoli, stir well and put the lid on, and simmer for another 3 minutes until all veggies are half-cooked. For the last one, we add mushrooms and cook over high heat.
- Throw in a can of coconut milk and bring it to a simmer and let it simmer away until the veggies are soft and cooked.
- Adjust seasoning to taste. If you would like, you can add more salt or sugar.
- Remove from the heat and enjoy!
Watch How To Make It
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What do you serve with Vegan Thai Curry?
Here are some side dishes that go beautifully with this Vegan Coconut Curry:
- A side of Steamed Jasmine rice is the traditional way to eat with Curry dish.
- You can serve it with brown rice or quinoa for a healthier diet.
- Eating Coconut Curry with Rice Noodle (Vermicelli) is one of the best food in Asian that you can try (rice noodle is good for Gluten-free Diet).
- Some slides of baguette or bread are a perfect side dish with this Vegan Coconut Curry recipe as well.
Storing Tips
Store any leftovers in the fridge for no more than 2 days and can be reheated in the microwave or on the stovetop.
IF YOU LOVE THIS RECIPE: You will also love my Vegan Mushroom Adobo and Vegan Pumpkin Bread
VEGAN THAI CURRY
This rich and creamy Vegan Thai Curry is ready in under 30 minutes. The nice thing about this dish is that you can cook with any type of veggies that your family prefers or whatever veggies you have left in your fridge. Simple, healthy, fast and so delicious to have on your dinner table! (Healthy Food, Gluten-Free, Dairy-Free, and Vegan Dinner)
Ingredients
- 2 tbsp olive oil
- ½ medium onion , chopped
- 1 tbsp garlic , chopped
- 2 cup broccoli , cut into bite-size pieces
- 1 cup sweet potato , peeled and cut into medium-sized pieces
- 1 medium tomato , diced
- 200 gr button mushrooms
- 1 can unsweetened coconut milk (400ml)
- 2 tbsp curry powder , or more, to taste
- 2 tsp sea salt , or more, to taste
- ½ tsp ground black pepper , optional
- 1 tbsp brown sugar , or more, to taste
Instructions
- Prepare all the ingredients: mince the garlic, chop the onion, peel and cut the sweet potato and broccoli into medium-sized pieces, dice the tomato.
- Set a medium pan over medium heat and add in the olive oil. Once the oil is heated, add in the minced garlic and continue cooking until golden brown, being sure not to burn it. Add in the white onion and cook for 1 minute more.
- Add curry powder, sea salt, brown sugar, and diced tomato. Sauté until the tomatoes are softened.
- Add sweet potato and 1/2 cup of water (or vegan broth). Mix until well combined. Cover the pan and allow it to simmer over medium heat for around 5 minutes.
- Continue to add broccoli, stir well and put the lid on, and simmer for another 3 minutes until all veggies are half-cooked. For the last one, we add mushrooms and cook over high heat for about 3 minutes.
- Throw in a can of coconut milk, add black pepper (optional) and bring it to a simmer and let it simmer away until the veggies are soft and cooked through.
- Adjust seasoning to taste. If you would like, you can add more salt or sugar.
- Remove from heat and serve with rice or quinoa. Enjoy!
Watch How to do it
Zoe’s Notes
- The best Curry dish should eat right away after it’s cooked. However, if you decide to store any leftovers in the fridge, please be aware that the dish should not be stored for more than 2 days and can be reheated in the microwave or on the stovetop.
- In this recipe, I used all fresh vegetables to cook. However, you can use frozen veggies such as frozen broccoli, frozen carrots, snap peas, or bell pepper,… for your convenience.
- Coconut milk must be the canned unsweetened coconut milk. You can switch it to canned coconut cream. Full and low-fat coconut milk both work. I used Thai Kitchen Organic Unsweetened Coconut Milk, it’s creamy and strong coconut flavor.
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Jenny says
Look delicious and healthy. I will try tomorrrow. Thanks for sharing
Zoe Mai @ Zoe's Home Kitchen says
Thank you so much!!! Glad to hear that!