This Vegan Thai Red Curry is one of my favorite Vegetarian Recipes because you can also make the whole thing ahead of time. This makes it perfect for holiday entertaining because it’s all ready to go! All you have to do is reheat it. In fact, I think it’s even better if made the day before because the flavors become even more pronounced.
It’s very similar to my Vegetarian Pot Pie with Root Vegetables Recipe, but I think it’s even easier! Another easy Vegan side dish you might enjoy is my Curried Vegetables with Quinoa. Served hot or cold it also can be prepped in advance!
I also think the colors of this Thai curry are so beautiful for fall and look extra festive in this stunning pumpkin tureen from Staub.
WATCH MY VEGAN THAI RED CURRY VIDEO BELOW!
What makes this recipe so easy, is the fact that it uses a jarred Red Curry paste. Of course, you could make your own Thai Red Curry paste, but I find you can’t beat the convenience of the jarred paste. Just look for a quality brand, and refrigerate it after opening.
It’s a great idea for the 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 Thanksgiving to prevent it from getting too wilted.
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 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: 206Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 869mgCarbohydrates: 30gFiber: 6gSugar: 11gProtein: 6g