Thai Curry Vegetable Bowl (Print View)

Aromatic Thai coconut curry with vibrant vegetables, served over jasmine rice. Ideal for a quick vegan and gluten-free meal.

# Components:

→ Vegetables

01 - 1 medium red bell pepper, sliced
02 - 1 medium zucchini, sliced
03 - 1 cup broccoli florets
04 - 1 cup snap peas, trimmed
05 - 1 medium carrot, julienned
06 - 1 small red onion, sliced
07 - 2 cups baby spinach

→ Curry Sauce

08 - 2 tablespoons coconut oil
09 - 3 tablespoons Thai red curry paste
10 - 1 (14 ounce) can full-fat coconut milk
11 - 1 cup vegetable broth
12 - 1 tablespoon soy sauce or tamari
13 - 1 tablespoon maple syrup or brown sugar
14 - 1 tablespoon fresh lime juice
15 - 2 teaspoons grated fresh ginger
16 - 2 cloves garlic, minced

→ To Serve

17 - 4 cups cooked jasmine rice
18 - Fresh cilantro, chopped
19 - Lime wedges
20 - Sliced red chili, optional

# Preparation Steps:

01 - Prepare all vegetables as indicated for the dish.
02 - Heat coconut oil in a large skillet or wok over medium heat. Add sliced red onion and sauté for 2 minutes until softened and translucent.
03 - Incorporate minced garlic and grated ginger into the skillet. Cook for an additional minute until fragrant, ensuring not to burn.
04 - Stir in the Thai red curry paste and cook for 1 minute, allowing the spices to release their aroma.
05 - Pour in the full-fat coconut milk and vegetable broth. Stir thoroughly to combine with the curry paste, creating a smooth sauce base.
06 - Add soy sauce (or tamari), maple syrup, and fresh lime juice. Bring the mixture to a gentle simmer.
07 - Introduce the sliced red bell pepper, zucchini, broccoli florets, julienned carrot, and trimmed snap peas to the simmering sauce. Cook for 7–10 minutes, stirring occasionally, until the vegetables are tender-crisp and retain their vibrant color.
08 - Stir in the baby spinach and cook just until it wilts, approximately 1 minute. Taste the curry and adjust seasonings, such as salt, sweetness, or acidity, as needed.
09 - Ladle the Thai curry over bowls of freshly cooked jasmine rice. Garnish generously with chopped fresh cilantro, lime wedges, and optional sliced red chili.

# Expert Advice:

01 -
  • Uses everyday produce and pantry staples
  • Quick enough for weeknight dinners yet feels special enough for guests
  • Dairy free vegan and naturally gluten free with just a few easy swaps
  • Customizable with any vegetables you have on hand
02 -
  • Packed with nutrient dense vegetables and plant based protein
  • The coconut curry sauce freezes beautifully and tastes even better the next day
  • Naturally vegan and gluten free and easy to make nut free too
  • The rich tangy sauce comes from my obsession with balancing fresh lime with sweet maple and it always makes the house smell amazing Every time I serve this with extra lime wedges on the side my youngest asks for more to squeeze
03 -
  • Never rush blooming the curry paste as that brief sizzle with the oil unlocks tons of hidden aroma
  • Try a combo of lime zest and juice for extra citrus punch
  • If your curry gets too thick thin it with another splash of broth for that dreamy pourable sauce

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