Indulge in a healthy, dairy-free and vegan Thai Coconut Vegetable Curry that is easy to make and ready in under 30 minutes.
- Melt the coconut oil over medium heat in a large pan with high walls.
- Cook the onion for 2 minutes until it starts to sweat. Then add the jalapeño and garlic and sauté for 1 minute until fragrant.
- Add the bell pepper and eggplant to the pan and cook for 3 minutes until the eggplant begins to soften.
- Stir in the curry paste and brown sugar, ensuring all the vegetables are coated. Pour in the coconut milk and mix well until the milk is stained from the curry paste.
- Add the diced tomatoes and chickpeas to the mixture and bring it to a gentle simmer for 5 minutes.
- Gradually add the spinach, stirring until wilted. Remove the pan from the heat.
- Garnish the curry with cilantro and serve it over brown rice.
- For nutritional information, one serving contains: Calories - 212, Total fat - 7 grams, Sodium - 368, Total carbs - 34 grams, Dietary fiber - 8 grams, Sugars - 10 grams, Protein - 7 grams.
- Enjoy your delicious curry!
This Vegan Thai Coconut Vegetable Curry recipe is a simple, easy, and healthy dinner option that is perfect for busy weeknights.
Made with a variety of vegetables and cooked on the stovetop, this dish is dairy-free, gluten-free, and suitable for vegans and vegetarians.
Packed with high-fiber ingredients, it is low in fat and can be prepared in under 30 minutes.
This curry is a great option for winter meals and can be made in a big batch for meal prep purposes.
With the help of basic kitchen equipment such as a sauté pan, wooden spoon, chef's knife, and cutting board, this recipe can be easily prepared.
Whether you're planning your meals or looking for a quick and nutritious dinner option, this vegan Thai coconut vegetable curry is a must-try dish! This recipe is associated with Walmart Meal Planning.
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