Color & Control:

One-Pot Vegetable Thai Red Curry

One-Pot Vegetable Thai Red Curry- a flavorful and satisfying meal that takes just 30 minutes to make! Vegan and gluten-free.


2 tablespoons olive oil
1 small onion, finely chopped (about 1 cup)
1/2 teaspoon salt
3-4 cloves garlic, minced (about 2 tablespoons)
2-inches fresh ginger, minced (about 2 tablespoons)
2 large carrots, chopped (about 1 cup)
4 ounces red curry paste*
1 (13.5-ounce) can of full-fat coconut milk
1/2 cup water or vegetable broth
1 small russet potato, diced into 1-inch cubes (about 1 cup)**
1 and 1/2 cups broccoli florets
1 and 1/2 cups cauliflower florets
2 tablespoons tamari
1/2 tablespoon coconut sugar
1 tablespoons lime juice (or rice wine vinegar)
fresh basil and brown rice for serving


In a large pot, warm the oil over medium heat. Add the onion, sprinkle with salt and cook for 3 minutes, until translucent. Next add the garlic, ginger and carrot. Continue to cook for 5 more minutes.

Add the curry paste, coconut milk and water/broth then bring to a boil. Stir in the potato, broccoli and cauliflower. Reduce to a simmer then cover and cook for about 7 minutes, just until vegetables are tender. Be sure to keep a close eye as the vegetables can become mushy if cooked too long.

Stir in the tamari, coconut sugar, and lime juice (or rice wine vinegar). Serve over warm rice with fresh basil and enjoy!


Related Articles

Recent Articles

Complimentary Issue

If you would like to receive a free digital copy of this magazine enter your email.