Vegan Thai Red Curry
This Vegan Thai Curry is filled with flavor from red curry paste and turmeric along with cauliflower, potatoes, chickpeas, tomatoes and red lentils. A filling vegan meal that delivers on flavor!
- 2 tbsp olive oil
- 1 small white onion diced
- 2 cloves garlic minced
- 1/2 tsp ground turmeric
- 1 tbsp red curry paste
- 1 tsp salt or to taste
- 1/2 head cauliflower cut into small florets
- 1 lb small Yukon Gold potatoes cut into quarters
- 1 15 oz can chickpeas rinsed & drained
- 1 14.5 oz can diced tomatoes do not drain
- 1/2 cup dry red lentils
- 3 cups vegetable broth
- 1/2 cup canned unsweetened coconut milk
- 2 cups prepared jasmine rice
- chopped fresh parsley or cilantro
Prepare the rice per the package instructions. Set aside when done.
While the rice is cooking, heat the olive oil in a large pot over medium heat. Add the diced onions and sauté until translucent. Add the garlic and sautéed for another minute.
Add the turmeric, red curry paste and salt. Stir to combine the seasonings. Cook until fragrant (about 1 minute).
Add the cauliflower, potatoes, chickpeas, tomatoes, and vegetable broth. Stir to combine. Bring to a simmer. Cover and cook for around 20 minutes or until the vegetables are tender.
Add the coconut milk. Stir until combined. Add additional salt if needed.
Serve over jasmine rice. Add some chopped parsley or cilantro if desired. Enjoy!
Make sure the red curry paste is vegan friendly. Some curry pastes have fish sauce in the ingredients.
I prefer the potatoes with the skin on in this dish, but you can peel you potatoes if desired.