Flavorful Vegan Red Curry is packed with nutrient-rich veggies, bold flavors and plant-based protein. Make this cozy, vegetarian dish in one pan for the perfect weekday meal that’s ready in just over 30 minutes!
The ultimate comfort food, this vegan red curry recipe is rich, creamy, and incredibly satisfying. Ready in less than an hour, it’s so easy to throw together and what’s more, it’s really good for you too!
Vegan Red Curry Ingredients Needed
While the list of ingredients may look a bit long, remember that a curry requires flavorful spices, ingredients for making the sauce and different vegetables. Here’s what you’ll need to make it:
- Flavor Makers: The key to this delicious curry recipe is all of the tasty seasoning. You’ll need garlic, ginger, turmeric, paprika, cayenne pepper, and salt.
- Vegetables: This meal is packed with wonderful veggies like onion, tomatoes, and broccoli.
- Protein: We’re keeping this dish vegan & vegetarian by using canned chickpeas (garbanzo beans).
- For the Sauce: The curry sauce is a combination of tomato sauce and vegan heavy cream or coconut milk.
- Serve it Up: This is great served over a starch to soak up all of that tasty curry sauce. Pair it with rice or even cauliflower rice for a low carb option. Top it with sautéed broccoli, chickpeas and fresh parsley.
How to Make Vegan Red Curry
The preparation of this dish is really simple. Here’s the easy method:
For the full, printable recipe, see the recipe card at the bottom of the page.
Sauté Veggies: In a large pot, heat olive oil to medium high. Pour in onions, garlic, and ginger, cook for about 5 minutes until fragrant. Stir frequently.
Simmer Red Curry Sauce: Add tomatoes and tomato sauce; stir.
Then mix in seasonings. Reduce the heat to low and simmer covered for about 10 or 15 minutes.
Cook Broccoli and Chickpeas: While waiting on curry, prepare your white rice. While waiting on rice to cook, heat a large skillet on the stove to medium high, pour in 1 tablespoon olive oil, broccoli, and chickpeas. Season with salt and pepper and cook until golden (about 7-10 minutes). Set aside.
Blend Vegan Red Curry: Then, remove curry from heat and pour in heavy cream. Stir or blend with an immersion blender.
Serve: Enjoy over a bed of white rice and top with sautéed broccoli and chickpeas! Top with chopped parsley.
Expert Tips
- If you'll be serving this with rice, be sure to start cooking it while the sauce is simmering.
- Feel free to add in or change up the veggies. You could try cauliflower, mushrooms, diced butternut or sweet potato (which will probably require a longer cooking time), sliced zucchini and/or yellow squash.
- If you're sensitive to spice, you can omit the cayenne pepper. On the other hand, feel free to add more if you like a lot of heat.
Frequently Asked Questions
To make the most flavorful vegan curry, we recommend using a mix of tasty herbs, vegetables and spices!
In this vegan curry, the only sources of fat are good-for-you olive oil and coconut milk. To make this recipe lower in calories or with less fat, try replacing the coconut milk with light coconut milk. The curry won’t be as creamy, but will still be tasty. You can also serve the curry over cauliflower rice rather than traditional rice.
It depends on the method of cooking and how much liquid you add, and for a quick stovetop curry like this recipe, I recommend covering the pan, so that the sauce intensifies and thickens up.
Storage Recommendations
- Storing leftovers. Place leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat. Simply reheat in the microwave or on the stovetop until heated through.
- To freeze. Let the curry cool completely before transferring to a freezer safe bag or container. Freeze for up to 2 months. I would not recommend freezing the curry with rice.
- Reheating from frozen. Thaw in the refrigerator or at room temperature. Reheat on the stovetop or in the microwave for 2 minutes, or until heated through.
More vegan recipes to try
Easy Vegan Red Curry
Ingredients
Vegan Red Tomato Curry
- 2 tablespoon olive oil
- ½ cup diced white onion
- 2 tablespoon minced garlic
- 1 tablespoon ginger
- 1 cup cherry tomatoes sliced in half
- 1 (28 ounce) can tomato sauce
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ cup silk heavy cream or coconut milk
- fresh parsley
Other Red Curry Ingredients
- 4 cup cooked white rice
- 1 tablespoon olive oil
- 2 cup broccoli florets
- 1 (15 ounce) can chickpeas rinsed and drained
- salt and pepper to taste
Instructions
Vegan Red Curry Instructions
- In a large pot, heat olive oil to medium high. Pour in onions, garlic, and ginger, cook for about 5 minutes until fragrant. Stir frequently.
- Add tomatoes and tomato sauce. Stir, then mix in seasonings. Reduce the heat to low and simmer covered for about 10 or 15 minutes.
- While waiting on curry, prepare your white rice. While waiting on rice to cook, heat a large skillet on the stove to medium high, pour in 1 tablespoon olive oil, broccoli, and chickpeas. Season with salt and pepper and cook until golden (about 7-10 minutes). Set aside.
- Then, remove curry from heat and pour in heavy cream. Stir or blend with an immersion blender.
- Serve over a bed of white rice and top with sautéed broccoli and chickpeas! Top with chopped parsley.
Notes
- Storing leftovers. Place leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat. Simply reheat the curry in the microwave or on the stovetop until heated through.
- To freeze. Let the curry cool completely before transferring to a freezer safe bag or container. Freeze for up to 2 months. I would not recommend freezing the curry with rice.
- Reheating from frozen. Thaw in the refrigerator or at room temperature. Reheat on the stovetop or in the microwave for 2 minutes, or until heated through.
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