Vegan Red Curry Recipe: Easy, Flavorful, and Healthy

If you’re craving a vibrant, flavorful dish that’s both comforting and completely plant-based, this vegan red curry recipe is an absolute must-try. Bursting with fragrant spices, creamy coconut milk, and fresh vegetables, this curry brings the perfect balance of heat and sweetness to your dinner table.

Whether you’re a seasoned vegan or simply looking to incorporate more meatless meals into your routine, this recipe is easy to customize and incredibly satisfying.

This dish combines traditional Thai flavors with wholesome, nourishing ingredients that will leave you feeling energized and delighted. Plus, it’s a fantastic way to enjoy a colorful variety of vegetables while indulging in a rich, aromatic curry sauce.

Pair it with fluffy jasmine rice or your favorite grain, and you’ve got a wholesome meal ready in under 40 minutes.

Why You’ll Love This Recipe

This vegan red curry is a crowd-pleaser for many reasons. First, it’s incredibly versatile—you can swap in your favorite vegetables or tofu for added protein.

It’s also quick and straightforward to prepare, making it perfect for weeknight dinners or meal prep.

The vibrant flavors of lemongrass, ginger, and red curry paste really stand out against the creamy coconut milk base. And best of all, it’s entirely plant-based and free from common allergens like dairy or eggs, accommodating a wide variety of dietary preferences.

If you enjoy dishes that are both warming and refreshing, with a little kick of spice, this recipe will satisfy your cravings and nourish your body.

Ingredients

• 1 tbsp coconut oil
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste (check for vegan-friendly brands)
• 1 can (14 oz) coconut milk (full fat for creaminess)
• 1 cup vegetable broth
• 1 red bell pepper, thinly sliced
• 1 medium carrot, julienned
• 1 cup broccoli florets
• 1 cup snap peas
• 1 block (14 oz) firm tofu, cubed and pressed
• 2 tbsp soy sauce or tamari for gluten-free
• 1 tbsp maple syrup or agave nectar
• Juice of 1 lime
• Fresh basil or cilantro for garnish
• Cooked jasmine rice, for serving

Equipment

• Large deep skillet or wok
• Cutting board and sharp knife
• Measuring spoons and cups
• Wooden spoon or silicone spatula
• Can opener
• Mixing bowl (for pressing tofu)
• Colander (optional, for rinsing vegetables)

Instructions

1. Prepare the tofu: Press the tofu block to remove excess water by placing it between two plates with a weight on top for 15 minutes. Then, cut it into bite-sized cubes.
2. Sauté aromatics: Heat the coconut oil in a large skillet or wok over medium heat. Add the sliced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Add red curry paste: Stir in the red curry paste, allowing it to toast slightly for 1 minute to release its flavors.
4. Pour in coconut milk and broth: Slowly add the coconut milk and vegetable broth, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.
5. Add vegetables: Add the sliced red bell pepper, julienned carrots, broccoli florets, and snap peas. Simmer for about 8-10 minutes until the vegetables are tender but still vibrant.
6. Cook tofu: In a separate pan, lightly sauté the cubed tofu in a bit of oil until golden on all sides, about 5-7 minutes. Then, gently fold the tofu into the curry sauce.
7. Season the curry: Stir in the soy sauce (or tamari), maple syrup, and lime juice. Taste and adjust seasoning if needed—add more lime for acidity, maple syrup for sweetness, or soy sauce for saltiness.
8. Simmer and thicken: Let the curry simmer for another 5 minutes to marry the flavors and thicken slightly.
9. Serve: Spoon the curry over cooked jasmine rice and garnish generously with fresh basil or cilantro.

Tips & Variations

“For extra texture, try adding chopped cashews or peanuts on top just before serving.”

Feel free to customize your vegan red curry with seasonal vegetables like zucchini, eggplant, or green beans. If you prefer a spicier curry, increase the amount of red curry paste or add fresh sliced chili peppers.

To make this recipe nut-free, skip any nut garnishes and ensure your curry paste is free from shrimp paste or fish sauce. For a creamier texture, you can add a splash of coconut cream or cashew cream.

Looking for a soy-free option? Substitute tofu with chickpeas or tempeh alternatives, or try hearty vegetables alone for a delicious curry.

Nutrition Facts

Serving Suggestions

This vegan red curry shines when served over fragrant jasmine rice, which helps soak up the luscious sauce. Alternatively, brown rice or quinoa are excellent nutritious substitutes that add extra fiber and texture to your meal.

For a lighter option, serve the curry with steamed cauliflower rice or alongside a crisp cucumber salad to balance the rich flavors. You can also pair it with vegetable alfredo recipes or explore other plant-based delights like the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

If you’re interested in expanding your vegan recipe repertoire, check out these amazing options: Peruvian Vegetable Recipes for Flavorful Healthy Meals and Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Conclusion

This vegan red curry recipe is a delightful way to enjoy the vibrant flavors of Thai cuisine while sticking to a plant-based diet. Its rich, creamy sauce combined with fresh vegetables and tofu makes it both nourishing and indulgent.

The balance of spicy, sweet, and tangy flavors creates a comforting meal that’s perfect for any occasion.

With minimal prep and easy-to-find ingredients, this dish fits perfectly into busy weeknight dinners or relaxing weekend cooking sessions. Plus, the flexibility of the recipe allows you to make it your own by swapping vegetables or adjusting spice levels.

We hope this recipe inspires you to bring more plant-based, flavorful dishes into your kitchen. Don’t forget to explore other delicious vegan recipes on our site to keep your meals exciting and wholesome!

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