Vegan Thai Red Curry
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Nora Cooks · by Nora★ 4.9 (69)

Vegan Thai Red Curry

NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 13%
CARBS 52G50% OF CAL
4G FIBER0G ADDED0G INTRINSIC39G OTHER8G TOTAL SUGAR
FAT 21G45% OF CAL
16G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan Thai red curry loaded with colorful vegetables in a creamy, aromatic coconut sauce, ready in 30 minutes. Customizable and served over brown rice.

mainthaicurrybowldairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1-2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper, thinly sliced into 2 inch slices
  • 1 yellow bell pepper, thinly sliced into 2 inch slices
  • 2 medium carrots, peeled and cut into matchsticks or small rounds
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 2 1/2 tablespoons Thai red curry paste
  • 1 15-oz can full fat coconut milk
  • 1/2 cup water
  • 2 cups thinly sliced kale OR spinach
  • 2 medium roma tomatoes, diced
  • 2 teaspoons pure maple syrup
  • 1 tablespoon low sodium soy sauce (tamari for gluten free)
  • 1 tablespoon fresh lime juice (about 1 lime)
  • 4 cups cooked white or brown rice
  • Optional: Sriracha hot sauce, fresh chopped basil or cilantro
PREP
10M
SODIUM
231MG
ESTIMATE
COMPLETE

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