This Vegan Thai Red Coconut Curry is super flavorful and veggie-packed. It’s made with simple ingredients like broccoli, cauliflower, carrots, and peppers. Topped with a delicious Coconut Curry sauce that’s savory and comforting. This recipe comes together in less than 30 minutes.
There’s something so comforting about a big bowl of curry. It’s one of the easiest dishes to to whip together, making it a great weeknight dinner when you’re short on time, but still want something healthy and delicious!
The secret to making the best curry is all in the sauce. The more flavorful the sauce, the better the curry. In this recipe, I used Kevin’s Natural Foods Thai Coconut Sauce. You can absolutely make your own sauce from scratch, but this sauce is not only delicious but made from clean ingredients and tastes homemade.
Kevin’s Natural Foods is on a mission to make the cleanest products without sacrificing taste. Their secret is clean ingredients! They replace not so good ingredients with natural ones that add taste to every bite. Kevin’s Natural Foods has an entire line of seasonings, sauces, entrees, and sides that are created to empower even the busiest people to eat clean without sacrificing flavor.
This post was sponsored by Kevin’s Natural Foods. All opinions are mine alone. Thanks for supporting brands that support Living Well With Nic!
How to Make Vegan Thai Red Coconut Curry
- Cook the rice according to package instructions.
- Chop up vegetables (I used broccoli, cauliflowers, bell peppers, and carrots). You can really use whatever vegetables you want! Cut all the vegetables the same size so they cook evenly. To make the recipe easier, purchase pre-chopped vegetables or frozen.
- Heat 1-2 tablespoons avocado or coconut oil in a large skillet over medium-high heat. Once it’s warm, add the chopped onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and cook for 30 seconds.
- Now add the bell peppers, carrots, broccoli, and cauliflower. Continue to cook, stirring frequently, for about 2-3 minutes.
- To the pan, add the entire pouch of the Thai Coconut Sauce. Stir well for a few minutes, until the sauce is mixed in. Bring to a simmer, then lower the heat and cook covered for 5-10 minutes, until the vegetables have softened.
- Serve immediately with cooked rice and fresh lime, basil or cilantro if desired. Enjoy!
If you want to add a vegan source of protein to this Vegan Thai Red Coconut Curry (even though broccoli is high in protein), tofu, tempeh, or chickpeas would be delicious! Vegetable Curry is such a versatile dish, so don’t be afraid to get creative and make it your own.
I also included the ingredients for a homemade Thai Curry Sauce, if you want to make your own from scratch!
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Vegan Thai Red Coconut Curry
Ingredients
- 1-2 Tbs Avocado or Coconut Oil
- 1 Small Yellow Onion chopped
- 4 Garlic Cloves minced
- 1 Red Bell Pepper sliced
- 2 Medium Carrots peeled and chopped
- 1 cup Broccoli Florets
- 1 cup Cauliflower Florets
- 1 Tbs Fresh Lime Juice about 1 lime
- 3 cups Cooked White Rice
- 1 Pouch of Kevin's Natural Foods Thai Coconut Sauce
Homemade Thai Coconut Curry Sauce
- 1-15 oz Can of Full Fat Coconut Milk
- ½ cup Water
- 2 Tbs Red Curry Paste
- 1 Tbs Coconut Aminos or Soy Sauce
- 1 Tbs Fresh Ginger grated
- 1 Lime freshly squeezed
- 2 tsp Maple Syrup
Instructions
- Cook the rice according to package instructions.
- Chop up vegetables (I used broccoli, cauliflowers, bell peppers, and carrots). You can really use whatever vegetables you want! Cut all the vegetables the same size so they cook evenly.
- Heat 1-2 tablespoons avocado or coconut oil in a large skillet over medium-high heat. Once it's warm, add the chopped onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and cook for 30 seconds.
- Now add the bell peppers, carrots, broccoli, and cauliflower. Continue to cook, stirring frequently, for about 2-3 minutes.
- To the pan, add the entire pouch of the Thai Coconut Sauce. Stir well for a few minutes, until the sauce is mixed in. Bring to a simmer, then lower the heat and cook covered for 5-10 minutes, until the vegetables have softened.
- Serve immediately with cooked rice and fresh lime, basil or cilantro if desired. Enjoy!
Notes
- Cook the rice according to package instructions.
- Chop up vegetables (I used broccoli, cauliflowers, bell peppers, and carrots). You can really use whatever vegetables you want! Cut all the vegetables the same size so they cook evenly. To make the recipe easier, purchase pre-chopped vegetables or frozen.
- Heat 1-2 tablespoons avocado or coconut oil in a large skillet over medium-high heat. Once it’s warm, add the chopped onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and cook for 30 seconds.
- Now add the bell peppers, carrots, broccoli, and cauliflower. Continue to cook, stirring frequently, for about 2-3 minutes.
- To the pan, add the entire pouch of the Thai Coconut Sauce. Stir well for a few minutes, until the sauce is mixed in. Bring to a simmer, then lower the heat and cook covered for 5-10 minutes, until the vegetables have softened.
- Serve immediately with cooked rice and fresh lime, basil or cilantro if desired. Enjoy!