In the whirlwind of our busiest days, when it feels as if every minute counts, I find solace in the kitchen. It’s a sanctuary where I conjure up nutritious, organic meals even when time seems scarce. Life’s rush might pull us in a million directions, but a commitment to organic, plant-based, home-cooked food remains our most effective way to nourish ourselves and our families. Amidst the juggling act of life, this Vegan Thai Vegetable Curry is a no-brainer. You can prepare it beforehand, ensuring a tasty meal is never far from your grasp.
My husband, a dedicated athlete with a hearty appetite, needs a lot more calories than I do, so he prefers eating the curry with Udon noodles and tofu, while I enjoy a low-carb version with only tofu. You can also get creative by making it with chicken or mild fish.
Health Benefits of Vegan Thai Vegetable Curry
Vegan Thai Vegetable Curry is a healthy choice because it combines the benefits of nutrient-rich organic vegetables, protein-packed tofu, and metabolism-boosting red curry paste. The vegetables provide essential vitamins, minerals, and antioxidants that support overall health and combat inflammation. Tofu offers a low-calorie, high-protein option that supports muscle growth and repair, while the spices in the red or yellow curry paste help enhance metabolic function and reduce inflammation. Additionally, the dish is versatile, allowing for customization with whole grains like udon noodles for sustained energy or lean proteins like chicken and fish, making it suitable for various dietary needs.
Serving Suggestions
- With Udon Noodles and Tofu: Perfect for those wanting a heartier meal or needing extra calories and energy.
- Low-Carb with Tofu Only: Ideal for a lighter, low-carb meal packed with protein.
- With Chicken or Mild Fish: A delicious option for those who prefer meat or fish in their diet.
Add the curry paste gradually, and adjust the amount as needed, until you reach your desired level of heat. You can use red or yellow curry paste for this recipe, or a mixture of both. Yellow tends not to be as spicy hot as the red. Different brands of curry paste vary in their level of spiciness. Two tablespoons is the perfect amount for our family, so that is what is recommended in this recipe.
Vegan Thai Vegetable Curry
Ingredients
- 2 tablespoons avocado or olive oil
- 1 yellow or white onion medium to large dice
- ½ red bell pepper medium dice
- 2 cups vegetable broth
- 1 13.5- ounce can coconut milk
- 4-5 sliced mushrooms about 2 cups
- ¼ cup chopped fresh basil plus extra for garnish
- ½ cup chopped fresh cilantro plus extra for garnish
- 2 cloves garlic minced
- ½ tablespoon grated or chopped fresh ginger
- 3 tablespoons red or yellow curry paste Yellow paste tends to be milder if you prefer less heat.
- 2 tablespoons lime juice
- 1-2 teaspoons salt
- 2-3 green onions sliced
- 8- ounce package rice noodles
- 1 14- ounce package silken or soft tofu patted dry and cubed
Instructions
- Heat the oil in a large saucepan.
- Add the onions and red peppers and sauté until onions are transparent.
- Pour in the broth and coconut milk.
- Add the mushrooms, garlic, ginger, cilantro, basil, lime juice, salt, and curry paste, stirring to combine.
- Bring the ingredients to a simmer and cook for 20 minutes.
- While the curry is cooking, boil some noodles and/or sauté or microwave tofu cubes.
- Place the noodles and/or tofu in bowls, pour the red curry over them, and garnish with green onion slices, cilantro, and basil.
Nutrition
Vegan Thai Curry is not only a quick and tasty meal but also a nutritious option that offers numerous health benefits. Incorporate this versatile dish into your diet to enjoy its delicious flavor and reap the rewards of better health.
For more recipes and travel stories, explore A Nourished Life by Eva Marie.
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Vegan Picante Bean Soup
Spicy Peanut Noodles
Monte Vista Tortilla Soup
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This is a wonderful recipe, Eva Marie. I love curry and I’m always looking for new ways to utilize tofu. I’m eager to make this. I’m so glad you share with us from your “sanctuary kitchen.” ❤️