Vegan Thai Vegetable Curry
Servings: 6 Servings
Calories: 287kcal
This rich and delicious vegan and gluten-free Thai-style curry is loaded with vegetables and healthful ingredients. This is the perfect warm bowl of hearty goodness for any lunch or dinner in 30 minutes or less.
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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
Calories: 287kcal | Carbohydrates: 11g | Protein: 9g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 404mg | Potassium: 321mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1284IU | Vitamin C: 20mg | Calcium: 122mg | Iron: 2mg