Thai Red Curry Recipe Vegetarian

Vegan Thai Red Curry with Cauliflower and Potatoes is spicy and delicious with a side of healthy! It's the perfect veggie-packed meal to warm you up on a chilly fall night you won't feel guilty about!

Vegan Thai Red Curry with Cauliflower and Potatoes is spicy and delicious with a side of healthy! It's the perfect, satisfying veggie-packed meal!

Photo of Vegan Thai Red Curry with Cauliflower and Potatoes in cast iron pan garnished with Thai basil.

The inspiration behind this dish:

I actually had other plans for this head of cauliflower.

Then, it got to be Saturday night. I realized there were a bunch of vegetables in the refrigerator–including the cauliflower–that needed to be dealt with before the week began again.

Has that ever happened to you? You buy a bunch of things that look so beautiful and so fresh and then gasp… You have to do something with them or else!

Vegan Thai Red Curry with Cauliflower and Potatoes is what to make when you have too many vegetables!

This lovely vegan Thai-inspired dish has:

Onions
Red bell pepper
Potatoes
Cauliflower
Carrots
Spinach

But of course, use whatever vegetables you have that need to be used!

Close-up photo of Vegan Thai Red Curry with Cauliflower and Potatoes in cast iron pan.

This may be controversial when it comes to someone who cooks for a living, but I no longer make my own red curry paste. I discovered Maesri (affiliate link)at a local international food market and I don't see a reason to make my own anymore! It's also vegan!

I don't care for average grocery store red curry pastes because I find them wimpy. However, Maesri is the perfect substitute! It's spicy, full of authentic flavor and inexpensive! Either make your own or use Maesri!

How to make Vegan Thai Red Curry with Cauliflower and Potatoes:

This dish is super-easy! Saute the onions, red bell pepper and potatoes.
Add the vegetable broth, coconut milk, the spices and bring to a boil.
…The cauliflower and simmer away!
Then add the remaining vegetables…..
And mmmwaaaahhhh!

Photo of a bowl of Vegan Thai Red Curry with Cauliflower and Potatoes with rice in black bowl garnished with Thai basil.

Vegan Thai Red Curry with Cauliflower and Potatoes is a spicy, healthful, delicious vegan dinner you won't feel guilty about!

Serve with brown or white jasmine rice. Delish!

Close-up photo of Vegan Thai Red Curry with Cauliflower and Potatoes in black bowl on gray napkin.

Be sure to check out my other veggie-packed Thai-inspired meals…

Vegetables in Thai Red Curry with Sweet Potato Noodles
Butternut Squash in Fresh Green Curry

Along with these vegan meals:

Vegan Indian Cauliflower and Chickpea Curry
Skillet Chickpea Chilaquiles
Healthier Turkish Eggplant Casserole
Vegan Korean Tofu Lettuce Wraps with Tahini Gochujang Sauce and Spicy Slaw
Indian Root Vegetable Curry
Cauliflower Red Lentil and Potato Curry

Vegan Thai Red Curry with Cauliflower and Potatoes - Overhead shot of curry in cast iron pan

Vegan Thai Red Curry with Cauliflower and Potatoes

Vegan Thai Red Curry with Cauliflower and Potatoes is spicy and delicious with a side of healthy! It's the perfect satisfying veggie-packed meal!

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Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Course Vegetarian / Vegan Entrees

Cuisine Thai

Servings 6

Calories 375 kcal

▢ 3 tablespoons canola oil or coconut oil
▢ 1 medium onion halved and thinly sliced
▢ 1 medium red bell pepper seeds and membranes removed, thinly sliced
▢ 8 small Yukon Gold potatoes (baby potatoes) sliced
▢ 1 cup vegetable broth
▢ 2 cans (15-ounce) coconut milk
▢ 1 can (15-ounce) diced fire-roasted tomatoes undrained
▢ 1 can (4-ounce) red curry paste or to taste and tolerance
▢ 4 cloves garlic minced
▢ 2 tablespoons minced ginger
▢ 1 small head of cauliflower cut into florets
▢ 1 cup julienned carrots or 2 medium carrots, coarsely grated
▢ 1 container (5-ounce) baby spinach
▢ 1 large lime juiced
▢ Salt or vegan "fish" sauce to taste
▢ Thai basil leaves for garnish
▢ 3 cups cooked jasmine rice

Heat canola or coconut oil over medium-high heat in a large skillet or saute pan. Add the onion and cook 4-5 minutes or until beginning to soften.
Add the red bell pepper and potatoes and cook 5-6 minutes.
Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger. Bring to a boil.
Add the cauliflower florets. Reduce heat to medium-low and simmer 8-10 minutes.
Add the carrots. Cook another 5 minutes or until vegetables are just tender and potatoes are easily pierced with a knife.
Add the baby spinach and stir until wilted.
Add lime juice and salt or vegan "fish" sauce to taste.
Garnish with fresh Thai basil leaves.
Serve with cooked jasmine rice.

SUBSTITUTIONS: Almost any vegetable can be used in this curry. Add tofu or chickpeas for protein.

REHEATING INSTRUCTIONS: Can be reheated in the microwave or in a saucepan on the stovetop.

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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