Vegetarian Thai Curry
Dive into the vibrant flavors of this Vegetarian Thai Curry, a one-pan wonder brimming with nourishing ingredients and bold aromatics. Perfectly balancing creamy coconut milk, fragrant red curry paste, and zesty lime juice, this recipe transforms everyday vegetables like carrots, zucchini, and red bell pepper into a colorful and delicious masterpiece. The addition of cubed tofu provides a protein-packed punch, while fresh basil and baby spinach lend a refreshing herbal note to the dish. Ready in just 40 minutes, this crowd-pleasing curry pairs beautifully with fluffy jasmine rice for a comforting yet exotic meal. Whether you're seeking a quick weeknight dinner or an impressive plant-based dish to share, this Thai-inspired recipe is sure to delight your taste buds while showcasing authentic flavors.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 3 tablespoons Red curry paste
- 3 units Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 can (14 ounces) Coconut milk
- 1 cup Vegetable broth
- 2 medium Carrots, sliced thinly
- 1 large Red bell pepper, sliced
- 1 medium Zucchini, sliced
- 2 cups Baby spinach
- 14 ounces Tofu, firm and cubed
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 1 teaspoon Brown sugar
- 1 cup Basil leaves, fresh
- 4 cups (for serving) Cooked jasmine rice
Instructions
Heat coconut oil in a large skillet or wok over medium heat.
Add the red curry paste, minced garlic, and grated ginger. Sauté for 2 minutes until fragrant.
Stir in the coconut milk and vegetable broth. Bring to a gentle simmer.
Add the sliced carrots and cook for 5 minutes until they start to soften.
Add the red bell pepper and zucchini. Cook for an additional 5 minutes, stirring occasionally.
Gently stir in the tofu cubes, soy sauce, lime juice, and brown sugar. Let it simmer for 3 minutes.
Add the baby spinach and cook until just wilted, about 1 minute.
Remove the skillet from heat and stir in the fresh basil leaves.
Serve the curry over cooked jasmine rice, or alongside it, and garnish with extra basil if desired.
Nutrition Facts
Calories |
2373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2871 mg | 125% | |
| Total Carbohydrate | 337.9 g | 123% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 52.8 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3398 mg | 261% | |
| Iron | 37.0 mg | 206% | |
| Potassium | 4304 mg | 92% | |
*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.
