Dairy-Free Thai Vegetable Curry
Discover the vibrant flavors of this Dairy-Free Thai Vegetable Curry, a healthy and satisfying plant-based dish that's bursting with color and spice. Made with creamy coconut milk, aromatic red curry paste, and an array of fresh vegetables like carrots, zucchini, broccoli, and spinach, this dish is both nourishing and delicious. The recipe comes together in just 40 minutes, making it perfect for a quick weekday meal or an impressive dinner party dish. Gluten-free and vegan-friendly, it’s seasoned with soy sauce, lime juice, and fresh cilantro for a bold, tangy finish. Pair it with jasmine rice for a full, hearty meal that highlights Thai-inspired cuisine. Ideal for anyone looking to enjoy a warming, dairy-free comfort food packed with wholesome ingredients!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Red curry paste (vegan-friendly)
- 14 ounces Coconut milk (full-fat)
- 2 cups Vegetable broth
- 2 medium Carrot, sliced
- 1 medium Red bell pepper, sliced
- 1 medium Zucchini, diced
- 2 cups Broccoli florets
- 2 cups Baby spinach
- 2 tablespoons Soy sauce or tamari (for gluten-free option)
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped (optional garnish)
- 2 cups Jasmine rice (optional, for serving)
Instructions
Heat the coconut oil in a large saucepan or pot over medium heat.
Add the diced onion and sauté for 2-3 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the red curry paste and stir to combine, cooking for 1 minute to release its flavors.
Pour in the coconut milk and vegetable broth, stirring until the curry paste is fully incorporated.
Bring the mixture to a gentle simmer.
Add the sliced carrots and cook for 5 minutes until they begin to soften.
Add the bell pepper, zucchini, and broccoli florets, and simmer for another 7-8 minutes until the vegetables are tender but still vibrant.
Stir in the baby spinach, soy sauce or tamari, and lime juice. Cook for 2 minutes until the spinach wilts.
Taste and adjust seasoning if needed, adding more soy sauce or lime juice as desired.
Remove from heat and garnish with fresh cilantro if using.
Serve hot over cooked jasmine rice, if desired.
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.2 g | 167% | |
| Saturated Fat | 109.1 g | 546% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4032 mg | 175% | |
| Total Carbohydrate | 241.2 g | 88% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 44.6 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 483 mg | 37% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 3649 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
