This Vegan Thai Red Curry is a fantastic Holiday Dinner Idea. You can also make the whole thing ahead of time. That’s the best part!
I also think the colors are so beautiful for fall and look extra festive in this stunning pumpkin tureen (source below).
It’s a great idea for a main course because it’s packed with vegetables and becomes really filling when served over brown rice or quinoa.
What vegetables go well with Thai red curry?
I think vegetables that have a combination of starchiness and texture go great with Thai red curry. 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.
Can you make vegan Thai red curry ahead of time?
Yes! That’s the other nice thing about this recipe. 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!
Looking for another Vegan Thanksgiving entree? Might I suggest my Gardener’s Pie or my Vegan Quinoa Cakes with Corn Puree and Roasted Tomatoes!
Please let me know if you make this Vegetarian Thai Red Curry by leaving a rating and review below
- 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!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 206 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 869mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 6g Sugar: 11g Sugar Alcohols: 0g Protein: 6g