Name: Zesty Thai Coconut Veggie Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 tablespoon coconut oil; 1 large eggplant, ends trimmed, diced; 3 cloves garlic, minced; 28 oz diced tomato; 1 medium jalapeno, seeded and finely chopped; 5 oz baby spinach; 3 tablespoons red curry paste; 1 tablespoon brown sugar; 13.5 oz light coconut milk; 13.5 oz chickpeas, drained and rinsed; 1 red onion, thinly sliced; 1 orange bell pepper, seeded and cut into thin strips; 4 cups cooked brown rice, for serving; ¼ cup fresh cilantro, chopped

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?

Enjoy the delightful flavors of this Zesty Thai Coconut Veggie Curry made with a delightful blend of vegetables, red curry paste, and coconut milk. Topped with fresh cilantro, this mouth-watering curry is best served over brown rice.

Gluten Free

Lactose Free

Vegetarian

Vegan

Oils

milliliter

coconut oil

Fresh Vegetables

gram

eggplant

garlic

Canned Vegetables

diced tomato

jalapeno

Baby Spinach

Sauces

red curry paste

Sugars & Sweeteners

brown sugar

Canned & Dry Milk

canned light coconut milk

Beans & Legumes

garbanzo beans

red onion

orange bell pepper

Grains & Rice

brown rice

fresh cilantro

Vitamin A

Vitamins

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Manganese

Selenium

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Copper

Beta-carotene

Introduce your taste buds to the warm, vibrant flavors of this Autumn Medley Vegetable Curry, a one-pot, simple-to-make vegetarian wonder. This dish explores the delicacy of sweet potato and cauliflower bathed in an aromatic broth, brought to life with Indian spices. Best enjoyed with store-bought microwave brown rice, this curry is sure to make your cooler nights cozy and comforting.

Autumn Medley Vegetable Curry

This Hearty Coconut Veggie Curry is a delectable and cozy meal featuring tender potatoes, chickpeas, and peas in a rich coconut curry sauce. The flavors are bold, yet balanced and perfect for a quick, satisfying dinner.

Hearty Coconut Veggie Curry

Embrace the heartwarming flavors of fall with this aromatic, vegetable-packed curry, which is a simple yet flavorful dish for cool evenings. Utilizing just a few vibrant spices, this easy-to-make curry incorporates sweet potatoes, cauliflower, chickpeas, and tomatoes. Served with fluffy basmati rice and topped with creamy Greek yogurt, the Autumn Harvest Veggie Curry presents a wholesome vegetarian treat without the need for a plethora of spices.

Autumn Harvest Veggie Curry

Savor the flavor of our Mango Coconut Mung Bean Curry, a vegan dish that combines Indian spices, coconut milk, mango, and lime in a delightful medley. This simplified recipe can be prepared using the stovetop or Instant Pot.

Mango Coconut Mung Bean Curry

Here's what you need: salt, potato, vegetable oil, medium onion, garlic, cumin, cayenne pepper, curry powder, salt, black pepper, ginger, diced tomato, chickpeas, peas, coconut milk

Simple Veggie Curry Recipe by Tasty

This amazing aubergine curry  is quick, vegan and soooo tasty. Brought to you by the kings of curry.

Aubergine Curry – Eggplant Curry

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

Thai Coconut Vegetable Curry Recipe by Tasty

Thai Red Vegetable Curry ready in 30 minutes! A super healthy vegan, gluten-free, dairy-free, paleo meal loaded with good for you vegetables, Thai spices, and creamy coconut milk.

Thai Red Vegetable Curry

Zesty Thai Coconut Veggie Curry

Baking Goods

Produce

Condiment & Toppings

Pasta, Sauces, Grain

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Melt the coconut oil in a large, high-sided pan over medium heat

Add the onion and cook for 2 minutes, until just beginning to sweat

Add the jalapeño and garlic, and sauté for 1 minute, until just fragrant

Add the bell pepper and eggplant, and cook for 3 minutes, until the eggplant begins to soften.

Add the red curry paste and brown sugar and stir to coat the vegetables, making sure there are no large clumps of red curry paste

Pour in the light coconut milk and stir to combine until the milk is stained from the red curry paste

Stir in the diced tomatoes and chickpeas, and bring to a gentle simmer for 5 minutes.

Once the curry is simmering, add the spinach, half at a time, and stir until wilted

Garnish the curry with fresh cilantro and serve over cooked brown rice.

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