One-Pot Vegetable Thai Red Curry
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Making Thyme for Health · by Sarah Rotavera

One-Pot Vegetable Thai Red Curry

NUTRITION · PER SERVING—
CAL 43%·PRO 32%
CARBS 124G58% OF CAL
9G FIBER106G OTHER9G TOTAL SUGAR
FAT 35G37% OF CAL
22G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vegetables like broccoli, cauliflower, and potatoes simmered in Thai red curry sauce with coconut milk, served with brown rice. A fragrant, creamy vegetarian curry ready in one pot.

mainthaicurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons olive oil
  • 1 small onion (finely chopped (about 1 cup))
  • 1/2 teaspoon salt
  • 3-4 cloves garlic (minced (about 2 tablespoons))
  • 2- inches fresh ginger (minced (about 2 tablespoons))
  • 2 large carrots (chopped (about 1 cup))
  • 4 ounces red curry paste*
  • 1 13.5-ounce can of full-fat coconut milk
  • 1/2 cup water or vegetable broth
  • 1 small russet potato (diced into 1-inch cubes (about 1 cup)**)
  • 1 and 1/2 cups broccoli florets
  • 1 and 1/2 cups cauliflower florets
  • 2 tablespoons tamari
  • 1/2 tablespoon coconut sugar
  • 1 tablespoons lime juice (or rice wine vinegar)
  • fresh basil and brown rice for serving
PREP
—
SODIUM
1910MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.