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!
Ingredients
2tablespoonscoconut oil
2mediumonions, quartered
1mediumAsian eggplant, halved and sliced into half moons
6clovesgarlic, minced
2canscoconut milk, can be light
2mediumbell peppers, any colour, diced large
1cupsliced mushrooms
2stalkscelery, sliced
1mediumcarrot, cut in half then cut into half moons
While the rice is cooking, add the oil to a large pot over medium-high heat then add the eggplant and onions. Don't be surprised when the eggplant soaks up all of the oil; this is normal. 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.
2 tablespoons coconut oil, 2 medium onions, 1 medium Asian eggplant, 6 cloves garlic, 2 cans coconut milk, 2 medium bell peppers, 1 cup sliced mushrooms, 2 stalks celery, 1 medium carrot, 1 cup cherry tomatoes
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.
1 package medium tofu
Notes
If you are serving this with rice or quinoa, start that first. The type of curry paste you use will make a big difference in this recipe. We use either Amoy or Mae Jin (make sure to use the curry paste and not the cans of pre-made curry.) The only type of curry paste that we don't recommend is Thai Kitchen as we find it is spicy but flavorless. Also, some curry pastes are made with fish paste so make sure to read the ingredients if that's not something you eat.