- Low Fat Veggie Curry Recipe that Will Make You Lick Your Spoon
- Low Fat Veggie Curry Recipe
- Easy Vegan Chickpea Curry Recipe (Low-Fat)
- OTHER “QUICK & EASY” RECIPES YOU MIGHT ENJOY
- HELPFUL ARTICLES
- Healthy Vegetarian Curry Recipes
- Easy Coconut Curry
- Reader Interactions
- Cauliflower Curry
- How to make cauliflower curry
- Tips to make Indian cauliflower curry
- What herbs and spices are used in an Indian curry?
- How long does a vegan curry last?
- What variations can I make to this cauliflower curry recipe?
- For more similar dinner recipes:
- Thai-Style Vegetable Curry | FatFree Vegan Kitchen
- Thai Red Curry Recipe with Vegetables
- Thai Red Curry Tips
- Easy Veggie Curry Recipe
- Easy Vegetable Curry Ingredients
- Basic Vegetable Curry Recipe
- More Easy Curry Recipes
- Curry Recipes Even Beginner Chefs Can Make
Low Fat Veggie Curry Recipe that Will Make You Lick Your Spoon
Posted on February 20, 2015 •
Written by Elena Wilkins
Last week Hubby took me out to Portland and we visited Veggie Grill.
Let me tell you–the best tasting vegan food I ever tasted outside of my own kitchen! Hands down! While not all of their offerings are healthy, they have a lot of great, heart healthy options.
I ended up enjoying their Butternut Squash Velvet soup and Bombay Bowl–a combination of many delicious veggies in a curry sauce. While the food was delicious it was also super spicy. I am not a spicy food lover.
Fast forward a couple of days. I am in a pinch to make dinner. I am cooking for five. It has to be delicious. And, I already had precooked brown basmati rice.
So, I decided on curry, but quickly learned that I did not have coconut milk, which turned out a good thing after all.
Did you know that even low fat coconut milk has about 14 grams of fat? None of that for us, especially with my Mother’s recent stroke.
I still wanted curry, but now I was going to figure out how to make it without coconut milk, which also meant that it was going to be much lower in fat (only about 3 grams of fat in a cup of almond milk).
20 minutes later I had perfect coconut sauce for my delicious rice. In fact it was so good that I have to share it with you!
Make it, enjoy it–eat your way to health!
Share this recipe with others, and let me know how you d it.
Low Fat Veggie Curry Recipe
yields 5 full servings, or double that as sauce over grain of your choice
if cooking for one, cut this recipe by at least a half!
- 3 cloves garlic
- 1 tbsp curry powder (or more, if you it spicier)
- 2 tsp honey or maple syrup
- 1.5 tsp sea salt or to taste
- 5 springs of basil
- a handful of cilantro (see in the image below)
- 1/2 head large cauliflower
- 1 yellow onion
- 2 bell peppers of your choice (I had some mini peppers, so it took more)
- 2 cups mushrooms of your choice
- 4 medium carrots
- 6 cups almond milk (I used Whole Foods unsweetened milk)
- 1/2 cup whole wheat flour for thickening (for GF option you can use starch of your choice, but the amount might need to be adjusted)
- a huge handful of spinach
- peel and either mince garlic, or use a garlic press to press it
- chop mushrooms into smaller chunks
- place garlic, onion and mushrooms into a large skillet (I used an 11” Platinum skillet…but with the amount I was making, I ran room and later used a larger pot)
- add 1/8 cup filtered water
- place on medium heat
- either by hand, or using a mandolin, cut carrots
- add to the skillet, stir it in
- chop celery
- add to the skillet, stir it in
- take seeds bell peppers and cube them
- cut cauliflower into bite size florets
- add to the skillet
- add curry, salt, and honey (or maple syrup); stir
- add 5.5 cups of almond milk
- stir; bring to light simmer and cover with a lid
- reduce heat to medium-low or low, if you have good cookware
(Platinum skillets, have an amazing gadget on the lid–a thermometer, which helps you watch the heat inside, so you do not overcook your vegetables)
- while curry is cooking, place flour into a bowl; slowly pour in 1/2 cup of almond milk, while whisking, so no clumps are formed
- slowly pour flour mixture into the pot, while stirring
- cover and cook for 5-7 minutes (I love my veggie crunchy, if you yours softer, cook a little longer)
- chop herbs
- add spinach, basil and cilantro; cover the skillet
- cook for additional 2-3 minutes
- this curry can be enjoyed all by itself
- or over any of your favorite grains
If served over rice, the dish is very filling, and wonderful during any time of the year, but especially in the winter. It is warming, comforting and makes you want to cuddle on a big soft couch.
Easy Vegan Chickpea Curry Recipe (Low-Fat)
A delicious Easy Vegan Chickpea Curry recipe made with savory Indian spices. One pot and ready in 10 minutes. Naturally vegan, oil-free, and low in fat.
This recipe is super simple to make and can be ready in as little as 10 minutes!
I love Indian food and one of my favorite dishes is Chana Masala. A chickpea dish made with tomatoes and spices. I’m also very fond of Thai curries because of the sweetness from the coconut. So, I decided to try and make a “hybrid” by combining the two. And, guess what? Pure awesome!
Most curries are very high in fat and use oil in the recipe. But, I opted to use unsweetened almond milk and eliminate the oil. It’s not as thick, but no less delicious and much healthier. And, to add that little bit of sweetness – maple syrup.
The spices are the magic formula for this dish. Adding them to the onions and garlic in the beginning allows them to roast and release all that flavor. So, stick to the script and follow the instructions just this once. We cool?
You can serve this curry all by itself as a soup. And, it’s delicious. But, pair it with rice to make a very hearty and satisfying meal.
This Easy Vegan Chickpea Curry is full of flavor, low-fat, healthy, simple to make, satisfying, and so delicious! And, I’m convinced you’ll love it.
It’s the perfect mid-week meal because it’s hearty and you can get it to the table quickly. You’re welcome.
If you make this recipe I want to know. So, please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
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EASY vegan chickpea curry recipe with Indian spices that is super easy to make. One pot and ready in as little as 10 minutes. Naturally vegan, oil-free, and low in fat.
- 1/2 red onion (chopped)
- 1 clove garlic (minced)
- 1 Tbsp. curry powder
- 1 tsp. cumin powder
- 1 tsp. ground coriander
- 1 tsp. ground paprika
- 1 tsp. dried ginger
- 1 14- ounce can diced tomatoes
- 1 14- ounce can of low sodium or no salt added chickpeas (drained and rinsed)
- 1 1/2 cups unsweetened almond milk
- 2 Tbsp. maple syrup
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- Preheat a large nonstick skillet over medium heat.
- While pan is heating combine curry powder, cumin, coriander, paprika, and ginger into a small bowl and whisk together.
- Once pan is heated add onions and garlic along with a couple Tbsp. of water. Cook until onions are soft. Usually, just a couple minutes.
- Sprinkle the dry spice mixture over the onions and garlic. Mix well until spice mixture covers onions. Let cook for about a minute. Adding a little water as needed to prevent sticking.
- Add the tomatoes, chickpeas, almond milk and stir well to combine. Let simmer for a couple minutes.
- Reduce heat to medium low heat. Add maple syrup, salt, and pepper. Simmer for a few more minutes.
- Remove from heat and serve over rice or by itself as a soup.
*If you your curry a little thicker, combine 1 Tbsp. arrowroot flour with 2 Tbsp. water. Mix into a slurry and stir in to the curry at the end of cooking.
*This is ready to eat immediately, but the longer you let it simmer, the more the flavors will settle. If you can wait, let it sit over night and reheat the next day. AMAZING!
- Calories: 145
- Sugar: 8.5
- Sodium: 131
- Fat: 2.6
- Saturated Fat: 0.2
- Trans Fat: 0
- Carbohydrates: 25.9
- Fiber: 4.6
- Protein: 5.5
- Cholesterol: 0
OTHER “QUICK & EASY” RECIPES YOU MIGHT ENJOY
- Spicy Vegan Breakfast Sausage
- Wicked Blueberry Pancakes
Healthy Vegetarian Curry Recipes
From slow cooker entrées to vegetable side dishes and salads, find our collection of flavorful meatless curries.
View Recipe: Chickpea and Kale Curry
Embrace the comfort of Indian flavors with a 25-minute curry that also happens to be vegan. This meatless main offers plenty of protein thanks to quinoa and chickpeas, and boasts 40% of your daily fiber goal. Coconut milk lends velvety richness, while a mix of peanut butter and spices give the sauce rich flavor. A flourish of fresh herbs at the end brightens and freshens the dish.
View Recipe: Sweet Potato-and-Red Lentil Curry
This fragrant, Indian-style stew hits all the right notes with aromatic garam masala, fresh ginger, and concentrated red curry paste. The coconut milk mellows and loosens the potato and lentil mixture just enough so that it can be spooned over rice.
View Recipe: Curried Lentil-and-Vegetable Stew
Cooking Indian dishes at home doesn't have to take hours. Unsalted ketchup is a secret ingredient that adds just the right balance of tomato sweetness and vinegar tang. Serve with lime wedges and toasted naan bread.
View Recipe: Tofu Curry with Lemongrass and Chile
Vietnamese cuisine is so influenced by our South Asian neighbors, and this Indian-style curry is the perfect example. Tofu is a source of protein, but it's really a vegetable. This is how we treat it. Meat and tofu can often share a dish for double the umami.
You don't need to press the tofu to drain the water for this recipe; a slow pan-fry achieves the same effect and gets the exterior extra crispy.
For a vegetarian dish, swap the fish sauce for reduced-sodium soy sauce or the liquid from soaked dried porcini mushrooms.
View Recipe: Butternut-Cauliflower Coconut Curry
A range of textures—crunchy peas, tender vegetables, and silky coconut broth—makes this cool-weather main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper. Serve with Cilantro-Chile Couscous.
View Recipe: Green Curry with Bok Choy
Looking to mix up family dinner? This green curry comes together in just 35 minutes and is bursting with flavor and crunch.
Photo: Becky Luigart-Stayner
View Recipe: Fall Vegetable Curry
Embrace Indian flavors and the best of fall produce by making this quick, weeknight meal that only takes 30 minutes from start to finish. No Madras curry powder? Try 1 1/2 teaspoons regular curry and 1/2 teaspoon red pepper for a substitute.
View Recipe: Tofu Curry with Bok Choy and Peanuts
This comforting dish is warming and wonderful fresh off the stove, but it makes for an even better lunch the next day because the flavors develop more after a night in the fridge. Green curry pasts is made with herbs, spices, and green chiles. Find it in the Asian food aisle of most supermarkets.
Easy Coconut Curry
And what do I love most about curries? Veggies and coconut milk.
Since I wanted to keep this vegetarian/vegan friendly, I served it over coconut quinoa for added protein and fiber. I have to say it was a lovely choice. It really marries the dish together well (but completely optional).
The rest of the recipe is basically veggies of your choice and a special mix of spices.
I went with broccoli, carrot, onion, snow peas and tomato, but you could go with just bell peppers and onion, potatoes, cauliflower, etc. – whatever you wish!
As for the spices I kept it simple with curry powder and a pinch of cayenne. But you could also just add a dried red chili for a similar effect. Extra turmeric, cinnamon or cumin would also be lovely.
The end result? A super simple, veggie-packed (vegan and GF-friendly) curry that will please a crowd. Even those on the fence about curries should try this recipe as it’s heavy on the coconut milk and light on the spices. I think you’re going to love it.
WarmComfortingSatisfyingRich but healthyNot too spicyPerfectly sweet
& Loaded with veggies
Cuisine Gluten-Free, Indian-Inspired, Vegan
- 1 Tbsp coconut or olive oil
- 1 small onion (diced)
- 4 cloves garlic (minced // 4 cloves yield ~2 Tbsp or 12 g)
- 1 Tbsp fresh grated ginger*
- 1/2 cup broccoli florets (diced // or sub green bell pepper)
- 1/2 cup diced carrots
- 1/4 cup diced tomato
- 1/3 cup snow peas (loosely cut)
- 1 Tbsp curry powder
- 1 pinch cayenne* (optional // for heat)
- 2 14-ounce cans light coconut milk (sub full-fat for richer texture)
- 1 cup veggie broth (DIY or store-bought)
- Sea salt and black pepper (to taste)
- 1 14-ounce can light coconut milk
- 1 cup white quinoa (rinsed in a fine mesh strainer*)
- 1 Tbsp agave nectar (optional)
- Fresh lemon juice
- Cilantro, mint, and/or basil
- Red pepper flake
- If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add light coconut milk and 1/2 cup water (amount as original recipe is written // adjust if altering batch size). Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
- In the meantime, heat a large saucepan or pot to medium heat and add coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
- Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
- Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.
- Taste and adjust seasonings as needed. I added another pinch or two of salt.
- Serve over coconut quinoa (see other options below in notes) and garnish with fresh lemon juice and herbs.
* You can sub 1 tsp ground ginger per 1 Tbsp fresh.* You can sub 1 dried red chili, diced per 1 pinch cayenne.*An alternative to coconut quinoa would be plain quinoa, millet, coconut rice, or white or brown rice.
*Curry slightly adapted from Tyler Florence
*Coconut quinoa adapted from Cookie and Kate
*Nutrition information is a rough estimate. Serving: 1gCalories: 434kcalCarbohydrates: 41gProtein: 10.2gFat: 25.8gSaturated Fat: 21gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 628mgPotassium: 0mgFiber: 6.4gSugar: 7.2gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
This delicious Indian Cauliflower Curry is vegan, low calorie and packed full of flavor. Easy to make and mild in spice, this curry is a well balanced and healthy meal that’s perfect for the whole family. And best part is that you can get creative with the ingredients and swap availability.
When I was first introduced to curries, I realized it was essentially the exact same way I make my Arabic stews but with slightly different spices. Even the rice that went with the stew was pretty similar but instead of vermicelli with the rice, its cumin with the rice seeds to make Jeera rice.
This curry is a great healthy weeknight meal packed with nutrient dense ingredients cauliflower and tomatoes; and it’s low in calories and fat. It’s a well balanced meal with fresh veggies and legumes – a protein-rich tasty meat free meal.
How to make cauliflower curry
Heat the oil in a large, heavy pot. Cook the onions until they’re soft and translucent. Then add the garlic, ginger, and cilantro; and saute for a couple more minutes until they’re fragrant.
Add the cauliflower and sweet potatoes or white potatoes along with the red curry paste, curry, turmeric, coriander and cumin. Season with salt and pepper and saute for 5 more minutes until the vegetables are well coated with the curry paste and spices and the dish becomes very fragrant.
Next, add the canned tomatoes with their juices, chickpeas or peas, coconut milk along with 2 cups of water so that it covers the vegetables slightly. Keep in mind that it will thicken as it simmers.
Bring to a boil, then turn the heat to low and simmer for 20 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender and the liquid reduces by half.
The end result is a fragrant rich curry recipe that’s sweet, savory and full tender vegetables. This may not be an authentic curry dish but it’s the way I learned to make it from my friends and it’s easy, and flavorful!
Tips to make Indian cauliflower curry
- Finely chop onions for best flavor. The finely chopped onions along with the canned diced tomatoes are crucial for creating the base sauce for this cauliflower curry. Many curry recipes will even recommend blending the onions and tomatoes in a food processor.
- Don’t be overwhelmed with the amount of spices used. When you add the spices in, it will look it’s too much, but I assure you that you’ll need it all to bring out the best curry flavor.
- Fry the spices long enough until they become fragrant. This is essential to bringing out the best taste in all those spices you’re adding along with the red curry paste.
- Make it more spicy by adding fresh chili when you sauté the ginger, garlic and onions. You can also double up on the red curry paste if you’d .
What herbs and spices are used in an Indian curry?
This curry contains an herb and spice mix that is often used in Indian cuisine and it gives it a wonderful aroma and flavor. You will need:
- curry powder
How long does a vegan curry last?
This curry will keep well in the fridge for up to 5 days in an air tight container. It will also freeze well, simply defrost it in the fridge and slowly reheat on the stove top.
What variations can I make to this cauliflower curry recipe?
This curry recipe makes a great base and you can easily add in your favorite veggies, eggplant, tomatoes and peas will all work really well. You can also add chicken, fish or meat to this dish if you wish. I prefer to use full fat coconut milk in this recipe, but you can use lite.
For more similar dinner recipes:
If you’ve tried this healthy-ish feel good Cauliflower Curry recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
- 1 tablespoon olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 1 inch fresh ginger peeled/finely grated
- 3 tablespoons fresh cilantro chopped (plus more for garnish)
- 1 small head of cauliflower cut into florets
- 3 cup chopped potatoes or sweet potatoes
- 2 tablespoons red curry paste
- 1 tablespoon curry
- 2 teaspoon turmeric
- 1 ½ teaspoon coriander
- 1 ½ teaspoon cumin
- 14 ounces canned chopped tomatoes
- 14 ounces canned chickpeas or peas drained and rinsed
- 14 ounces canned coconut milk full fat or light
- Lime slices for serving
- Heat the oil in a large, heavy pot. Add the onions and cook until they're soft and translucent, about 5 minutes. Add the garlic, ginger, and cilantro; and saute until fragrant, about 1 minute.
- Add the cauliflower and potatoes along with the red curry paste, curry, turmeric, coriander and cumin. Season with salt and pepper and saute for 5 more minutes until the vegetables are well coated with the curry paste and dish becomes very fragrant.
- Next, add the canned tomatoes with their juices, chickpeas or peas and coconut milk in addition to 2 cups of water.
- Bring to a boil, then turn the heat to low. Simmer for 20 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender.
- Serve over rice and garnish with cilantro and lime slices, if desired
Storage: Keep any leftovers in an airtight container in the fridge and they will keep for around 5 days. You can also freeze the curry and it will keep for up to 3 months. Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of diced tomatoes, you can use fresh tomatoes, crushed tomatoes or just tomato paste
- Instead of canned coconut milk, you can use any type of milk or half and half.
Nutrition: Please note that the nutrition label provided is an estimate an online nutrition calculator. It will vary the specific ingredients you use.Serving: 1g | Calories: 271kcal | Carbohydrates: 29g | Protein: 8g | Fat: 16g | Saturated Fat: 11g | Sodium: 319mg | Potassium: 968mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1020IU | Vitamin C: 56mg | Calcium: 111mg | Iron: 6mg
Thai-Style Vegetable Curry | FatFree Vegan Kitchen
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We had a wonderful meal last night, and I found the recipe purely by accident. We hadn’t gone to the store in days, so our selection of produce was running low. Basically, all we had in the fridge was broccoli.
I also had a partial can of coconut milk I wanted to use up (from when I made the Coconut Basmati Rice) and a pumpkin that has been sitting on my counter forever.
I had a craving for Thai vegetable curry but didn’t dare to hope that I could pull a dish that off at the last minute.
It was getting late and I was wondering if I could cook the pumpkin quickly in the pressure cooker, and as I was paging through Lorna Sass’ Great Vegetarian Cooking Under Pressure, I saw this recipe.
It uses coconut milk and broccoli, and I thought briefly about subbing pumpkin for the sweet potatoes, but as fortune would have it, I had a couple of sweet potatoes in the pantry.
I replaced the green beans the recipe called for with chickpeas, and served this Thai vegetable curry with red rice.
Print Add to Recipe BoxGo to Recipe Box Adapted from Lorna Sass’ Great Vegetarian Cooking Under Pressure
- 1 large bunch broccoli
- 2 teaspoons minced garlic
- 1 cup lite coconut milk plus 1 cup soymilk (see note)
- 2 tablespoons tamari soy sauce
- 1 1/2 teaspoons finely ground dried lemongrass (use fresh if you have it)
- 1 teaspoon dried basil leaves (omit if using fresh basil at the end)
- 1/2 teaspoon ground coriander seeds
- 1/8 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- Generous pinch of crushed red pepper flakes
- 1 pound sweet potatoes , peeled and coarsely chopped
- 1/2 pound fresh mushrooms , halved or quartered
- 1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 10 large fresh basil leaves , snipped (optional)
- Cut the florets from the broccoli stalks and cut each floret so that the top measures about 1 inch across. Set aside. Peel off the thick outer skin of the stalks and cut the stalks into 1/2-inch dice. Set aside separate from florets.
- Heat 1 tablespoon of water in the pressure cooker. Cook the garlic over medium- high heat, stirring constantly, for about a minute. Add the coconut milk, soy sauce, lemongrass and other seasonings, reserved broccoli stalks, sweet potatoes, and mushrooms.
- Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 2 minutes.
- Reduce the pressure with a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
- Stir in the broccoli florets and chickpeas. Replace (but do not lock) the lid and cook over medium heat until broccoli is tender-crisp, 3 to 4 minutes. Stir in the fresh basil (if using) just before serving.
Note about the coconut milk: The original recipe called for 2 cups, but I wouldn’t use that much even if I had it. I cut the fat by using the coconut milk I had, about 1 cup, and filling out the rest with soymilk, water, and a splash of coconut extract. You can make this recipe much less high in fat by omitting the coconut milk completely and using only soy milk and coconut extract.Nutrition analysis uses 1 cup of Thai Kitchen lite coconut milk and 1 cup of regular soymilk. Nutrient amounts will vary if different brands or ingredients are used. Thai-Style Vegetable Curry Calories 223 Calories from Fat 41 * Percent Daily Values are a 2000 calorie diet. Cuisine Gluten-free, Vegan Post a photo to Instagram and tag @susanff!
I found the red brown rice in an Asian supermarket. You can serve it over any grain you want, or just eat it a soup bowl. The potatoes break down slightly and form a delicious sauce with the coconut milk.
We all three loved this dish. And it was quick, too. As my husband said, “Definitely a keeper!”
Thai Red Curry Recipe with Vegetables
Our cookbook, Love Real Food, is here! Get your copy ↣
You know dinner was good when you want to eat it for breakfast. Speaking of, it’s 10 am and I’m writing with a happy belly.
This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning. It’s warm, comforting, and perfect for cool days. It’s a little rich, too, but so full of vegetables that it doesn’t feel too indulgent.
I’ve been meaning to try a red Thai curry my green curry for a while now, and I’m so glad I finally did. It’s the best curry I’ve ever had, restaurant versions included! Yeah, I said it.
Bonus? You should be able to find everything you need for this simple curry at a well-stocked grocery store.
Thai Red Curry Tips
- The secret to making amazing Thai curries is to use plenty of aromatics, onion, ginger and garlic.
- Choose full-fat coconut milk for its richness (you won’t regret it!).
- Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.
- Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, the Thai Kitchen brand is vegetarian. You can make your own if you’re so inclined, though.
- Feel free to change up the vegetables, as long as you slice them so they’re all pretty small and about the same size. You could try broccoli, cauliflower, mushrooms, diced butternut or sweet potato (which will probably require a longer cooking time), sliced zucchini and/or yellow squash.
Please let me know how this recipe turns out for you in the comments. I love to hear from you.
If you enjoy this hearty dinner recipe, be sure to check out my cookbook for more!
- Cookie and Kate
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: Thai
4.8 from 657 reviews
This Thai red curry recipe is so easy to make at home! It’s much tastier than takeout and healthier, too. Feel free to change up the vegetables (you’ll need about 3 cups total) and skip the kale if you want a more traditional Thai curry. This recipe is vegetarian, vegan and gluten free for all to enjoy. Recipe yields 4 servings.
- 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
- 1 tablespoon coconut oil or olive oil
- 1 small white onion, chopped (about 1 cup)
- Pinch of salt, more to taste
- 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
- 2 cloves garlic, pressed or minced
- 1 red bell pepper, sliced into thin 2-inch long strips
- 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
- 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)
- 2 tablespoons Thai red curry paste*
- 1 can (14 ounces) regular coconut milk**
- ½ cup water
- 1 ½ cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety
- 1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
- 1 tablespoon tamari or soy sauce***
- 2 teaspoons rice vinegar or fresh lime juice
- Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce
- To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
- To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
- Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
- Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.
- Remove the pot from the heat and season with tamari and rice vinegar. Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d . If you love spicy curries, serve with sriracha or chili garlic sauce on the side.
Recipe adapted from my Thai green curry recipe.
*Red Thai curry paste: Look for it in the Asian section of the grocery store. I Thai Kitchen brand, which is vegetarian. Not all brands are (they can contain fish sauce and/or shrimp paste).
**Coconut milk: For rich and creamy curry, you need to use regular (not light/reduced fat) coconut milk that contains guar gum. My favorite is Native Forest Classic. The varieties without guar gum (which are becoming more widely available) aren’t nearly as creamy, even though their fat content is the same.
***Make it gluten free: Be sure to use gluten-free tamari instead of regular soy sauce.
If you want to add tofu: I’d suggest baking it first and adding it with the coconut milk in step 4.
If you add raw tofu, it will soak up too much of the liquid, and baking it greatly improves the texture, anyway.
Update 8/10/2016: I tweaked this recipe a tiny bit to make it richer and more flavorful (decreased water from ¾ cup to ½ cup, and increased tamari to 1 tablespoon and vinegar to 2 teaspoons).
I also updated the post with better photos!
If you love this recipe: Be sure to check out my other Thai-inspired recipes here! Don’t miss the Thai pineapple fried rice.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. PinShareTweetEmail
Easy Veggie Curry Recipe
This quick and easy vegetable curry with coconut milk, tofu and brown rice makes a great option for a weeknight dinner. It’s ready in 15 minutes, tastes great and is vegan and oil-free.
Easy Vegetable Curry Ingredients
This simple recipe is a good one to keep in your back pocket for those nights when you don’t feel spending much time in the kitchen. Here are the basic ingredients you’ll need to make it:
- Vegetables. I used bell peppers, broccoli, carrots, spinach, garlic and onion in this recipe but you can customize it with any veggies you want. Bok choy and other Chinese veggies work well, celery and zucchini are good choices or try some snow or snap peas.
- Coconut Milk. I used a 14 oz can of full-fat coconut milk for a thick and creamy coconut curry. If you prefer, you can use light coconut milk to reduce the fat but otherwise the dish is quite low in calories so I’d recommend using the full-fat coconut milk. I to stock a couple cans of coconut milk in the pantry so I’m always ready for a quick curry. You can learn more about what to stock in a vegan pantry here.
- Curry Powder. To keep this recipe super simple, the only spice I used is curry powder, which is actually a blend of other spices turmeric and cumin. I used a mild yellow curry powder which you should be able to find at any well-stocked grocery store. I did include optional red pepper flakes in the recipe in case you some spice to your curry. I added 1 heaping tsp to mine. If you don’t want it spicy, just leave it out.
- Soy Sauce. Soy sauce just adds a little touch of extra flavour. You can use gluten-free tamari if needed. Coconut aminos also works.
- Coconut sugar. I a little hint of sweetness in my curries and I love the flavour coconut sugar adds. You can also use a bit of pure maple syrup or any other granulated sugar.
- Tofu. Since this is a quick and easy recipe, there’s nothing much to do with the tofu. Simply cube it and toss it right into the pan a few minutes before finishing to allow it to heat. I used firm tofu but medium or extra-firm would also be suitable.
- Brown rice(optional). I serve this over brown rice so it can soak up all the curry goodness.
Basic Vegetable Curry Recipe
This is one of my go-to weeknight dinners. It’s quick and easy and you can use any veggies you want so it’s great for cleaning out the fridge. I’d recommend serving it over brown rice so it can soak up the curry sauce. Quinoa works well too or you can use any kind of noodle or even cauliflower rice.
Much my simple veggie stir fry, this curry is very basic and meant to serve as a go-to vegan recipe you can customize as needed. I make curries this often and it’s very easy to just eyeball the ingredients. Use any and as much veggies as you , add some coconut milk and spices and you’re done!
More Easy Curry Recipes
Loving this simple curry? You’ll these too:
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- 3 cloves garlic, minced
- 2 bell peppers
- 4 cups chopped broccoli
- 2 cups chopped carrots
- 1 medium white onion, sliced
- 1.5 tbsp yellow curry powder
- 1.5 tbsp coconut sugar
- 2 tbsp soy sauce
- 1 14 oz can full-fat coconut milk
- 1–2 tsp red pepper flakes (omit if you don’t want it spicy)
- 2 handfuls fresh spinach
- 1 package firm or extra-firm tofu, cubed
- cooked brown rice or quinoa, for serving
- pinch of salt and pepper, to taste
- Add everything except the spinach, tofu and brown rice to a large skillet or wok and bring to a simmer over medium-high heat. Cook for until the veggies are tender. It should be about 10 minutes total cooking time from when you turn the heat on until it’s done.
- Stir in the cubed tofu and spinach. Stir to combine and until the spinach is wilted and mixed in.
- Serve over brown rice or quinoa and topped with fresh cilantro, if desired.
- This can be stored in the fridge for up to 5 days but leftovers are best enjoyed within a day or two.
Coconut sugar can be substituted with maple syrup or any other granulated sugar, such as raw cane sugar. For a sugar-free option use Lakanto Golden Monk Fruit Sweetener.
Keywords: easy curry recipe, quick, healthy, vegetaria
Curry Recipes Even Beginner Chefs Can Make
Making curry doesn't need to be daunting. These recipes that are quick, delicious, oh, and vegan too.
Whether it's Thai, Indian, or Japanese curry, everyone has a go-to favorite dish that's packed with flavor. There are so many ingredients! So we compiled 11 easy, vegan curry recipes that save you time, money, and calories. The best part about DIY curry is you can make it exactly how you want. Hold the mushrooms, add some tofu, kick the heat up a notch—it's all up to you.
This recipe takes about 30 minutes from start to finish so it's perfect for when you're starving but don't feel cooking a huge meal. Chickpeas and peas are a perfect way to add protein to a vegetarian dish, while carrots are loaded with vitamins C and A.
Get the recipe: Vegan Chickpea Curry with Potatoes
While most curry recipes use coconut milk for a creamy consistency, this tofu dish switches things up by using peanut butter. And seriously who doesn't love peanut butter? (It can actually help you lose weight, too.
) Tofu is a great source of protein if you're looking for a meatless meal that won't leave you feeling hungry in a few hours.
The addition of cauliflower and broccoli, which are loaded with fiber and magnesium, makes for a perfect combo for this delicious vegan meal.
Get the recipe: Tofu and Peanut Butter Curry
Cilantro and Citronella
When it comes to curry spice-levels, green curry is a little on the milder side, so it will please any palate while still being crazy flavorful. This green curry recipe is filled to the brim with healthy vegetables, so you'll be full and satisfied with a meal that only took you 30 minutes to make.
Get the recipe: Vegetable Green Curry
The Pretty Bee
If you're looking for a way to add a little sweetness to a spicy dish, the answer is sweet potatoes. These orange spuds balance out the heat from curry sauce and leave plenty of room in your bowl for chickpeas, onions, and rice to soak up all those incredible flavors.
Get the recipe: Sweet Potato Chickpea Curry
Yup It's Vegan
This Indian curry uses fresh corn as a main ingredient, but the canned variety will do during the off-season. It also calls for fresh spices that you'll grind into a homemade curry spice blend, but again, store-bought varieties will work just as well. (If you've got some extra time on your hands try making cauliflower rice for even more veggies loaded into one meal.)
Get the recipe: Sweet Corn Curry
The Garlic Diaries
As much as we love the chickpea and curry combo, sometimes you just need to switch up your flavors. This recipe does just that, using crispy potatoes as a unique way to add some substance to a vegan dish. Along with a handful of delicious spices, you'll also drop in some jalapeños, which can add just enough kick to satisfy your taste buds.
Get the recipe: Crispy Potato Curry
Never tried jackfruit? This staple in vegan cooking is seriously versatile. (These 10 jackfruit recipes will show you what you've been missing.) This fruit has a meaty texture and minimal flavor that work perfectly to soak up your incredible curry sauce
Get the recipe: Easy Vegan Jackfruit Curry
The Pretty Bee
Slow cookers are perfect for people with active lifestyles who just don't have tons of time to spend in the kitchen. For this vegan curry recipe, all you have to do is drop the ingredients into a slow cooker and let it cook for a few hours. By the time you get the shower after a crisp fall run, you'll find your meal ready and waiting for you. Plus, it makes for great leftovers.
Get the recipe: Slow Cooker Lentil Curry
Eggplant is a great protein swap if you want a meaty texture without, you know, the meat. It has a ton of flavor and is loaded with fiber, so throwing it into a curry dish is sure to keep things filling but still healthy. (Find more creative ways to cook with eggplant, eggplant pizza.)
Get the recipe: Roasted Smoked Eggplant Curry