Easy Vegetable Curry
- PREP 15min
- COOK 20min
- TOTAL 35min
This vegetable curry is quick and packed with flavor. We use store-bought Thai red curry paste (Thai Kitchen), but if you have your own, feel free to use it. You are also welcome to substitute green curry paste for the red curry paste.
You Will Need
1 ½ tablespoons coconut oil or vegetable oil
1 large onion, halved and sliced
Half of a medium cauliflower, cut into florets
2 medium carrots, sliced
1 large Yukon Gold potato, halved and thinly sliced
1 tablespoon minced garlic, 3 to 4 medium cloves
1 tablespoon minced fresh ginger, 1-inch piece of ginger
1 teaspoon dried turmeric or substitute 1 tablespoon minced fresh turmeric
1 ½ tablespoons red curry paste, we use Thai Kitchen or homemade red curry paste
1 (15-ounce) can full-fat coconut milk, about 1 ½ cups
1 to 1 ½ cups water or use broth
Handful of green beans or snap peas, trimmed and cut in half
1 cup chopped tomatoes, 3 small tomatoes
1 tablespoon fish sauce, we use Red Boat
Handful fresh cilantro leaves with tender stems, chopped
Juice of 1 lime or more to taste
Directions
Heat the oil in a wok or wide saucepan over medium-high heat. When the oil shimmers, add the onions, carrots, and cauliflower florets. Cook, stirring occasionally, until the vegetables begin to take on a little color and soften, about 8 minutes.
Toss in the minced garlic, ginger, and turmeric. Cook while tossing the spices around the pan for one minute.
Add the curry paste, and then toss, making sure that it has a chance to coat most of the vegetables.
Stir in the potatoes, coconut milk, and 1 cup of water. Stir, and then bring to a simmer. Cook, at a low simmer, until the potatoes are almost tender, 5 to 10 minutes. If the curry seems too thick or there isn’t enough liquid, add another 1/2 cup of water.
Toss in the tomatoes and green beans, and cook another 3 to 5 minutes or until the green beans are bright green and tender.
Finish by stirring in the fish sauce, cilantro, and lime juice. Taste and adjust with more fish sauce or lime juice if necessary.
Adam and Joanne's Tips
- Homemade curry paste: I love this red curry paste recipe! Start with 1 1/2 tablespoons, and then after adding the coconut milk, taste to see if you need more. Store-bought paste is usually more concentrated, so you may need more when using homemade.
- Storing: Refrigerate in an airtight container for up to three days or freeze for up to one month.
- Vegan/Vegetarian substitution: Substitute the fish sauce for coconut aminos or a vegan fish sauce. You can also mimic the glutamates in fish sauce (rich, savory flavor) by adding soy sauce and mushroom powder. Here’s our mushroom powder recipe. We recommend starting with 1/2 tablespoon of soy sauce and a teaspoon or two of mushroom powder, and then add more of each to taste.
- Gluten-free: Make sure that the curry paste and fish sauce you use are gluten-free.
- The nutrition facts provided below are estimates