Here's a recipe for vegan Thai curry that's creamy, comforting, and versatile. A mix of colorful fresh vegetables and tofu are simmered in a rich coconut red curry broth.

Serve it with rice or quinoa for an easy and healthy meal that's ready in just 35 minutes!


- Coconut oil - Onions - Asian eggplant - Garlic - Coconut milk - Bell peppers - Mushrooms - Celery - Carrot - Cherry tomatoes - Thai curry paste - Soy sauce - Sriracha - Medium tofu


While the rice is cooking, add the oil to a large pot over medium-high heat then add the eggplant and onions.

Cook for 5 minutes and then add the garlic and cook for 30 more seconds. Add the coconut milk, peppers, mushrooms, celery, carrot, and cherry tomatoes to the pot and stir.

Stir in the curry paste, soy sauce, and sriracha then bring the pot to a boil then reduce the heat and simmer, uncovered, for about 10 minutes.

Add the tofu and warm through for about 2 minutes.

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