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Thai Coconut Vegetable Curry Recipe by Tasty
Here's what you need: coconut oil, red onion, medium jalapeno, garlic, orange bell pepper, large eggplant, red curry paste, brown sugar, light coconut milk, diced tomato, chickpeas, baby spinach, fresh cilantro, cooked brown rice
888
662
1,077
30 min
TOTAL TIME
216
CALORIES
$1.37
PER SERVING
Ingredients
14 INGREDIENTS
8 SERVINGS
1 large eggplant
ends trimmed, diced
3 tbsp red curry paste
13 1/2 oz light coconut milk
1/4 cup fresh cilantro
chopped
1 medium jalapeno
seeded and finely chopped
brown rice
for serving
13 1/2 oz chickpeas
drained and rinsed
1 whole red onion
thinly sliced
3 cloves garlic
minced
1 whole orange bell pepper
seeded and cut into thin strips
1 tbsp coconut oil
5 oz baby spinach
1 tbsp brown sugar
28 oz diced tomato
Directions
17 STEPS
View Directions on Tasty
Health Info
Macros
49g
CARBS
8g
FAT
13g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
VEGAN
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Thai Red Vegetable Curry
Frequently Asked Questions
What is Vegetable Curry?
What vegetables can I use for Vegetable Curry?
Do I need any special equipment to make Vegetable Curry?
Can I substitute ingredients in Vegetable Curry?
How can I adjust the consistency of Vegetable Curry?
What are some common mistakes to avoid when making Vegetable Curry?
How should I store Vegetable Curry leftovers?
Can I meal prep Vegetable Curry?
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