Thai Red Curry Veggies

We’ve had a stressful few weeks around here. And in times of stress, we tend to order in Thai food. But all that ordering started to look a bit silly when I had a jar of red curry paste in my fridge.  So off to create my own curry I went!

I have to say — this is more like a curry formula than a recipe:

Thai Red Curry Veggies = 2 Tbsp. red curry + 1 can coconut milk + all the veggies in your fridge

It’s not totally from scratch, but it’s easy for a weeknight. And when I finally get around to making my own red curry paste, I’ll share it with you too (or you can try this one from The Wicked Good Vegan or this one from Food & Spice and let me know how it is!). In the meantime, I’m more than happy with this one — it’s vegan and gluten-free and makes everything delicious. And they have it at all my local supermarkets.

I’ve been trying to focus on my protein intake lately, and this is an easy recipe to slip more veggie protein into — I served my bowl of curry over a bowl of cooked quinoa and put some sprouted lentils into the curry. Not traditional, but mightily delicious. If you want to go a little more traditional, I think this would be great with tofu and a veggie combo of: mushrooms, bamboo shoots, red onion, red peppers, carrots, and snap peas. The fiancé (I just love saying that) had his curry served over rice noodles. I had a bite that way too, and it was divine.

Sorry Thai restaurants, I’ve got my own red curry now…

Thai Red Curry Veggies
Serves 4

• 1 Tbsp. coconut oil
• 1 red onion, chopped
• 2″ nub of ginger, peeled & julienned (cut into thin strips)
• 3 carrots, peeled & chopped
• 2 parsnips, peeled & chopped
• 1 c. cauliflower, cut into florets
• 1/2 c. mushrooms, sliced
• 1/2 c. sprouted lentils (or 1 c. cooked lentils)
• 1 can coconut milk
• 2 Tbsp. red curry paste
• 1 Tbsp. tamari
• 2 Tbsp. fresh cilantro leaves, for garnish

In a large pot, heat coconut oil over low heat.  Add onion and ginger and sweat until translucent.

Add carrots, parsnips, cauliflower, mushrooms, and turn heat to medium.  Cook veggies for 5 minutes over medium heat, until they begin to soften.

In a separate bowl, whisk together curry paste & coconut milk

Add lentils, coconut milk & red curry paste mixture, and tamari, and stir well until all the veggies are coated with the liquid.

Bring to a boil and simmer for 8-10 minutes, until veggies are soft.

Serve over cooked quinoa, rice noodles, or brown rice, garnished with cilantro & enjoy.  Depending on how spicy your red curry paste is, you may want to serve hot chili sauce alongside.

And in other vegan news — I’m working on a secret project around here. Want a sneak peek?

You’ll have to stay tuned to find out more… or check out what I’ve been posting on Twitter…