Erin Lives Whole · by Erin Antoniak★ 5.0 (5)
Thai Red Vegetable Curry
NUTRITION · PER SERVING35M COOK
CAL 13%·PRO 15%
CARBS 24G36% OF CAL
7G FIBER8G OTHER9G TOTAL SUGAR
FAT 17G58% OF CAL
11G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy coconut curry loaded with vegetables, chickpeas, and spinach. It's aromatic, warming, and naturally vegan.
mainthaicurrybeans🫕 dutch oven🍳 skilletdairy freeveganvegetarian
View the full recipe on Erin Lives Whole →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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
At a glance
PER SERVING · TIME 35M
CAL 13%·PRO 15%
CARBS 24G36% OF CAL
7G FIBER8G OTHER9G TOTAL SUGAR
FAT 17G58% OF CAL
11G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 852mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 605mg
- Calcium
- 64mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 852MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.