Vegetarian Thai Red Curry
ID: 02708be6...
A warm, satisfying, and easy-to-make Thai red curry packed with sweet potatoes, cauliflower, garbanzo beans, and kale in a rich coconut milk broth. It is a perfect vegetarian and vegan option for weeknights or festive gatherings like Thanksgiving.
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🍳 Cooking Flow
Sauté onions, garlic, and ginger in a large pot with oil. → Stir in red curry paste, then whisk in the coconut milk, brown sugar, and salt. → Add sweet potatoes and simmer for 8 minutes until fork-tender. → Add cauliflower, garbanzo beans, and kale, and cook for another 5 minutes. → Garnish with red pepper flakes and cilantro, and serve with brown rice.
Cooking Steps
Brief Cooking Order
Sauté onions, garlic, and ginger in a large pot with oil. → Stir in red curry paste, then whisk in the coconut milk, brown sugar, and salt. → Add sweet potatoes and simmer for 8 minutes until fork-tender. → Add cauliflower, garbanzo beans, and kale, and cook for another 5 minutes. → Garnish with red pepper flakes and cilantro, and serve with brown rice.
Introduction
A warm, satisfying, and easy-to-make Thai red curry packed with sweet potatoes, cauliflower, garbanzo beans, and kale in a rich coconut milk broth. It is a perfect vegetarian and vegan option for weeknights or festive gatherings like Thanksgiving.
Step 1
Heat the unflavored cooking oil in a large stockpot over medium heat.
Step 2
Add the sliced white onions to the pot and sauté until they are translucent and fragrant.
Step 3
Add the minced garlic and grated ginger to the onions. Stir and cook for about 1 minute until fragrant.
Step 4
Add the red curry paste to the pot. Stir well to combine with the onions, garlic, and ginger, and cook for about 1 minute to release the flavors.
Step 5
Whisk in the 3 cans of full-fat coconut milk, stirring thoroughly to incorporate the ingredients.
Ingredients List
Important Notes
Full-fat coconut milk naturally separates in the can; do not worry if you see solid white cream at the top, as it will dissolve completely once heated and stirred.
Using full-fat canned coconut milk is highly recommended for curries because it provides a rich, decadent, and creamy texture compared to light coconut milk.
Sweet potatoes take the longest to cook, so make sure they are fork-tender before adding the remaining vegetables.
You can easily substitute green curry paste for red curry paste if preferred.
This recipe can be made entirely the day before, making it an excellent make-ahead dish for parties or Thanksgiving.
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