This Vegan Thai Curry is healthier and tastier than takeout! A rich and creamy sauce made with peanut butter and coconut milk is served with roasted vegetables and chickpeas.
Thai food is one of my very favorite cuisines. You just can’t beat the rich and creamy sauce, bold flavors, and hearty textures. So when our vegan friends came into town, I knew I had to make my vegan Thai curry for them. And let me tell you, it was a hit!
What is curry?
A curry is a very general term for an Asian dish that has a sauce. There are so many varieties of curries in many different cuisines.
Today’s recipe is a vegan Thai inspired red curry with chickpeas.
Is thai curry paste vegan?
Yes, but be sure to check your labels to verify.
Most store-bought Thai red curry pastes are made without animal byproducts: red chili pepper, garlic, lemongrass, salt, shallot, coriander root, and kaffir lime peel, but check the labels to verify that it doesn’t contain shrimp paste or fish sauce.
Ingredients
The combination of vegetables, rich sauce, and chickpeas makes this curry so nutritious, flavorful, and satisfying!
Roasted Vegetables
- Vegetable Blend: Sweet Potato, Broccoli, and Cauliflower – this trio of vegetables provides an amazing combination of flavor, texture, and nutrients. The potato is sweet and buttery, the broccoli is crisp, and the cauliflower has a subtle nutty flavor.
- Oil – vegetables need some kind of fat to achieve the best flavor and texture. Extra virgin olive oil is used in the original recipe, but feel free to use “regular” olive oil, avocado oil, or your favorite neutral flavored oil. Coconut oil has a lower smoke point, so it’s not the best oil for roasting.
- Salt – used to enhance the flavors of the vegetables without overwhelming them. If you’d like, feel free to jazz it up with additional spices such as pepper, garlic powder, onion powder, and/or curry powder.
Curry
- Coconut Oil – used to sauté the onion, garlic, and ginger. Coconut oil adds healthy fats and a subtle coconut flavor.
- Onion, Garlic, and Ginger – the “aromatics” in this curry provide a deep flavor and strong aroma when cooked. Yellow onion is called for, but white onion, red onion, or even shallots may be used instead. I used a tube of pre-minced garlic and a tube of pre-minced ginger, because they last longer and require less prep, but feel free to use fresh instead.
- Red Curry Paste – the base for our curry that is made with ingredients like red chili pepper, garlic, lemongrass, shallot, kaffir lime peel, etc. Different brands are spicier than others, so keep that in mind. We used Thai Kitchen.
- Coconut Milk – creates a rich and creamy sauce. We used 1 (13.5 oz) can full fat coconut milk and 1 (13.5 oz) can lite coconut milk to create a rich, but not too rich sauce. Feel free to use 2 cans of full fat for an ultra creamy sauce or use 2 cans of lite coconut milk for a lighter, thinner sauce.
- Peanut Butter – use a variety that is made with just peanuts or peanuts and salt. All natural peanut butters have natural separation, so be sure to stir the peanut butter to reincorporate the natural oils before measuring it out for the recipe.
- Maple Syrup – be sure to use pure maple syrup, not pancake syrup. Pure maple syrup is a great, natural sweetener. It’s packed with minerals and provides a nice contrast to the spicy curry paste and savory soy sauce.
- Soy Sauce – provides a salty, umami flavor. Use tamari or coconut aminos to make this dish gluten free.
- Spices: Turmeric and Red Pepper Flakes – this simple duo of spices adds a deep earthy flavor and hint of spice to offset the tang of the lime juice and sweetness from the maple syrup.
- Chickpeas – this plant-based power house is chock-full of protein, fiber, vitamins, and minerals. They have a mild, nutty flavor and hearty texture.
- Lime Juice – adds a much needed brightness and acidity to cut through the richness of the coconut milk and peanut butter. Serve extra lime wedges on the side, if desired.
- Serving Suggestions: Rice or Noodles, Peanuts, and Cilantro – curries are best served over rice, but this would be delicious over rice noodles. Peanuts add a great crunchy texture and cilantro adds a freshness to balance out the richness.
Pro tip
Curries are very adaptable. Like a less sweet curry? Reduce the maple syrup. Want it spicy? Add more red pepper flakes! Allergic to peanut butter? Try almond butter.
How to make
This healthy red thai vegan curry is incredibly simple and only requires a baking sheet and a non-stick skillet!
Roasted Vegetables
- Place sweet potato, broccoli, and cauliflower onto a silicone mat lined baking sheet, toss with extra virgin olive oil and salt, then bake at 425 degrees F for 30 minutes.
Curry
- Melt coconut oil in a large non-stick skillet, add in onion, garlic, and ginger, then sauté for 3 minutes.
- Add in curry paste, sauté for an additional 2 minutes, then whisk in coconut milk, peanut butter, maple syrup, soy sauce, turmeric, and red pepper flakes.
- Bring to a simmer, then simmer for 5 minutes.
- Stir in roasted veggies, chickpeas, and lime juice, then taste and re-season, if necessary.
- Serve over rice or noodles, sprinkle with peanuts and cilantro, then enjoy!
Pro tip
Multi-task! While the vegetables are roasting, measure out the ingredients for the curry!
Variations
- Make it gluten free. Swap the soy sauce for tamari or coconut aminos and be sure to verify that the other ingredients are certified gluten free.
- Add tofu. If you’re looking to bulk this meal up, serve air fryer tofu on top!
- Use other vegetables. Any stir fry or roasting veggies would be great! Sauté some bell peppers with the onions or roast yukon gold potatoes with the broccoli, sweet potato, and cauliflower. I’ve also simmered frozen green beans directly in the curry sauce (check package for simmer time).
- Use green curry paste. If you’re looking for a little less heat, try green curry instead of the red curry paste.
What to serve with vegan thai curry
Curries are best served over rice, but noodles would be as fun option as well. Don’t forget the appetizers and sides!
- Instant Pot Basmati Rice
- Coconut Lime Rice
- Air Fryer Tofu or Tofu Fried Rice
- Egg Rolls with Sweet and Sour Sauce
- Green Salad with Asian Salad Dressing
- Asian Pasta Salad
How to store
Leftover curry will last in a sealed airtight container in the fridge for up to 5 days or for up to 3 months in the freezer. Be sure to store any rice or noodles separately.
To enjoy again, thaw, if frozen, then heat in the microwave or on the stove until warm.
– Jennifer
Vegan Thai Curry
This Vegan Thai Curry is healthier and tastier than takeout! A rich and creamy sauce made with peanut butter and coconut milk is served with roasted vegetables and chickpeas.
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 6 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
Roasted Vegetables
- 2 cups peeled and cubed sweet potato 1/2 - 1 inch chunks
- 2 cups roughly chopped broccoli
- 2 cups roughly chopped cauliflower
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt plus more to taste
Curry
- 2 tablespoons coconut oil
- ½ large yellow onion diced
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 (4 oz) jar red curry paste
- 2 (15 oz) cans coconut milk I used 1 full fat and 1 lite
- ½ cup peanut butter use the all-natural “just nuts” variety
- ¼ cup pure maple syrup
- ¼ cup soy sauce or gluten free alternative
- 1 teaspoon ground turmeric
- ½ teaspoon red pepper flakes more or less to taste
- 1 (15 oz) can chickpeas drained
- 1 tablespoon lime juice plus more to taste
- Rice or noodles for serving
- Chopped roasted salted peanuts, for garnish
- Cilantro for garnish
Instructions
Roasted Vegetables
- Preheat oven to 425 degrees F and line a baking sheet with a silicone baking mat.
- Place sweet potato, broccoli, and cauliflower onto the prepared baking sheet then toss with extra virgin olive oil and salt.
- Bake in preheated oven for 30 minutes or until the sweet potato is fork tender.
- Taste and re-season, if necessary, then set aside.
Curry
- Melt coconut oil in a large non-stick skillet over medium-high heat.
- Once hot, add in onion, garlic, and ginger, then sauté for 3 minutes, stirring regularly.
- Add in curry paste and sauté for an additional 2 minutes, stirring regularly, or until onion is tender.
- Whisk in coconut milk, peanut butter, maple syrup, soy sauce, turmeric, and red pepper flakes.
- Bring to a simmer over medium heat, stirring regularly.
- Simmer for 5 minutes stirring occasionally to prevent burning.
- Stir in roasted veggies, chickpeas, and lime juice, then taste and re-season, if necessary.
- Serve over rice or noodles, sprinkle with peanuts and cilantro, then enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
STORING
Room Temp:N/A
Refrigerator:5 Days
Freezer:3 Months
Reheat:Thaw, if frozen, then heat in the microwave to warm
*Storage times may vary based on temperature and conditions
Notes
Nutritional information does not include rice/noodles or garnishes.
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Nutrition Information
Nutrition Facts
Vegan Thai Curry
Amount Per Serving (1 serving)
Calories 574 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 17g106%
Sodium 999mg43%
Potassium 766mg22%
Carbohydrates 55g18%
Fiber 10g42%
Sugar 19g21%
Protein 15g30%
Vitamin A 9525IU191%
Vitamin C 49mg59%
Calcium 130mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: gluten free curry, thai red curry, vegan curry, vegetable curry