Heart-Healthy Thai Vegetable Curry
Bring bold flavors and wholesome nutrition to your table with this Heart-Healthy Thai Vegetable Curry. Bursting with vibrant vegetables like zucchini, broccoli, and bell peppers, this dish is simmered in a creamy yet light coconut milk broth infused with aromatic Thai red curry paste, garlic, and fresh ginger. Protein-packed tofu and a touch of low-sodium soy sauce make it as filling as it is nutritious, while fresh cilantro and a squeeze of lime add refreshing, zesty notes. Ready in just 35 minutes, this vegan and gluten-free curry is perfect for weeknight dinners or meal prepping, especially when paired with hearty brown rice or quinoa. It’s a delightful, guilt-free indulgence packed with flavor, perfect for those seeking a heart-smart, plant-powered meal!
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Recipe Information
Ingredients
- 1 teaspoon Coconut oil
- 1 small Yellow onion, diced
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Thai red curry paste (low-sodium if possible)
- 1 14-ounce can Lite coconut milk
- 1 cup Low-sodium vegetable broth
- 1 medium Carrot, sliced
- 1 Red bell pepper, sliced
- 1 medium Zucchini, sliced
- 2 cups Broccoli florets
- 1 block Firm tofu, cubed
- 1 tablespoon Fresh lime juice
- 1 tablespoon Low-sodium soy sauce or tamari (for gluten-free)
- 2 tablespoons Fresh cilantro, chopped
- 2 cups Cooked brown rice or quinoa (optional, for serving)
Instructions
Heat the coconut oil in a large skillet or pot over medium heat.
Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for 1 minute until aromatic.
Add the Thai red curry paste and stir well, cooking for 1-2 minutes to release its flavors.
Pour in the lite coconut milk and vegetable broth, stirring to combine.
Bring the mixture to a gentle simmer and add the sliced carrot, red bell pepper, zucchini, and broccoli florets.
Cook the vegetables for 5-7 minutes or until they are tender but still vibrant in color.
Gently stir in the cubed tofu and let it warm through for 2-3 minutes.
Stir in the lime juice and soy sauce or tamari, adjusting the flavors as needed.
Remove the skillet from heat and garnish the curry with fresh cilantro.
Serve the curry over cooked brown rice or quinoa if desired. Enjoy warm!
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1176 mg | 51% | |
| Total Carbohydrate | 184.7 g | 67% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 27.8 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1925 mg | 148% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2348 mg | 50% | |
*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.
