If you are looking for a vegetarian Thanksgiving recipe look no further than m Vegetarian Thai Red Curry. It’s a great idea for a main course because it’s not only delicious but so beautiful too. You can also switch up the vegetables to your preference, for me I love to add a combination of sweet potatoes and kale, for a fall twist and a few garbanzo beans and cauliflower for some additional protein and texture.
The other nice thing is that the whole thing could be made the day before and just reheated and served the day of Thanksgiving. How’s that for easy! I might just add the kale the day of to prevent it from getting too wilted. Serve your Vegetarian Thai Red Curry over rice et voila, dinner done!
For a step-by-step tutorial of this recipe you can watch my video below. SUBSCRIBE TO MY YOUTUBE CHANNEL and never miss a recipe! (it’s free!) and new videos post each Saturday.
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For the curry paste I prefer this brand because it is completely vegetarian, you have to red the label with curry paste because some varieties include shrimp paste. For the full-fat coconut milk I love this brand, it’s thicker and creamier than most which will add a terrific richness to this dish and it’s also organic.
And of course who could resist the Staub Pumpkin Cocotte. Sigh…this was just something I had to have. I justified the price by making it a gift to myself for reaching 300,000 subscribers on YouTube! (HUGE THANK YOU to my wonderful community! I never would have made it this far with out you guys. You are the best part of this crazy experience!) This tureen is an heirloom piece just waiting to be passed down. Makes a wonderful holiday gif too! But yes, fair warning, it is pricy!
Looking for another Vegan Thanksgiving entree? Might I suggest my Gardener’s Pie so festive and delicious!
- 1 tbsp (15 ml) unflavored cooking oil
- 2 cups (475 ml) white onion, sliced into half moons
- 1 garlic clove, minced
- 2 tsp (10 ml) grated ginger
- 4 tbsp (60 ml) red curry paste
- 3 (15-oz) cans full fat coconut milk (3 (398ml) cans)
- 2 tsp (10 ml) brown sugar
- 1 tsp salt (5 ml)
- 2 cups (475 ml) sweet potatoes cut into bite-sized half moons or chunks
- 1 cup (240 ml) cauliflower florets
- 1 (15-0z) can garbanzo beans, drained and rinsed (1- 425g can)
- 1 cup kale (240 ml)
- Red pepper flakes
- Fresh cilantro, chopped
- Heat oil in a large stock pot. Cook onions until fragrant, then add garlic and ginger. Cook for 1 minute until fragrant then add curry paste, cook stirring paste with the vegetables for 1 minute.
- Whisk in coconut milk. The full fat variety will have the cream risen to the top, no worries it will melt and combined once heated and stirred.
- Add the brown sugar and salt. Then add the sweet potatoes. Allow to cook in the curry for 5-8 mins until tender. Then add the cauliflower, garbanzo beans and kale. Cook until heated through and tender about 5 mins more.
- Transfer to a large serving tureen. Garnish with red pepper flakes and fresh cilantro.
- Serve along side of brown rice. Enjoy!