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red thai curry with chickpeas served over rice
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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 Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Dish
Cuisine: Thai
Keyword: gluten free curry, thai red curry, vegan curry, vegetable curry
Servings: 6 people
Calories: 574kcal
Author: Jennifer Debth

Equipment

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
  • 1/2 teaspoon salt plus more to taste

Curry

  • 2 tablespoons coconut oil
  • 1/2 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
  • 1/2 cup peanut butter use the all-natural “just nuts” variety
  • 1/4 cup pure maple syrup
  • 1/4 cup soy sauce or gluten free alternative
  • 1 teaspoon ground turmeric
  • 1/2 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
US Customary - Metric

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!
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Notes

Nutritional information does not include rice/noodles or garnishes.

Nutrition

Serving: 1serving | Calories: 574kcal | Carbohydrates: 55g | Protein: 15g | Fat: 33g | Saturated Fat: 17g | Sodium: 999mg | Potassium: 766mg | Fiber: 10g | Sugar: 19g | Vitamin A: 9525IU | Vitamin C: 49mg | Calcium: 130mg | Iron: 4mg