Nut-Free Thai Vegetable Curry
Experience the vibrant flavors of Thailand with this Nut-Free Thai Vegetable Curry, a perfect recipe for anyone seeking a delectable allergy-friendly twist on classic Thai cuisine. Packed with fresh, colorful vegetables like red bell peppers, carrots, and zucchini, this curry combines the aromatic duo of minced garlic and ginger with a rich and creamy base of nut-free coconut milk and red curry paste. Quick and easy to prepare in just 40 minutes, it's a comforting dish that's as healthy as it is flavorful. Serve it over fluffy jasmine rice or protein-rich quinoa, and top with a sprinkle of optional cilantro for a refreshing finish. Ideal for busy weeknights, this recipe guarantees a delicious meal that's gluten-free adaptable, vegan-friendly, and endlessly satisfying.
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil (or coconut oil if tolerated)
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 1 medium Red bell pepper, sliced
- 1 large Carrot, thinly sliced
- 1 medium Zucchini, sliced
- 14 ounces Canned coconut milk (ensure nut-free and allergen-safe brand)
- 1 cup Vegetable broth
- 3 tablespoons Nut-free red curry paste
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Lime juice, freshly squeezed
- 2 cups Baby spinach
- 0.25 cup Fresh cilantro, chopped (optional)
- 3 cups Jasmine rice or quinoa, cooked, for serving
- to taste Salt
- to taste Black pepper
Instructions
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and ginger, and cook for 1-2 minutes until fragrant.
Add the sliced red bell pepper, carrot, and zucchini. Sauté for 5-6 minutes until the vegetables start to soften.
Stir in the nut-free red curry paste and cook for 1 minute, allowing the flavors to bloom.
Pour in the coconut milk and vegetable broth. Bring the mixture to a gentle simmer.
Stir in the soy sauce or tamari and freshly squeezed lime juice. Let the curry simmer for about 10 minutes, stirring occasionally, until the vegetables are tender.
Add the baby spinach to the pot and cook for 1-2 minutes until wilted.
Season with salt and pepper to taste.
Serve the curry hot over cooked jasmine rice or quinoa. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
2559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6053 mg | 263% | |
| Total Carbohydrate | 321.1 g | 117% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 38.9 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 3623 mg | 77% | |
*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.
