Dairy-Free Thai Vegetable Curry

Indulge in the bold, aromatic flavors of this Dairy-Free Thai Vegetable Curry, a vibrant and wholesome dish perfect for any weeknight dinner. Packed with nutrient-rich vegetables like broccoli, zucchini, and spinach, this recipe blends creamy coconut milk with the zesty kick of red curry paste for a satisfying, plant-based meal. It’s entirely dairy-free and customizable with gluten-free options, making it a versatile choice for various dietary preferences. Ready in just 40 minutes, this one-pot wonder delivers a delightful balance of spice, sweetness, and tanginess, thanks to fresh ginger, lime juice, and a garnish of cilantro. Serve it over fluffy jasmine rice for a complete and hearty meal that’s both comforting and nourishing. Perfect for those craving an easy, healthy take on classic Thai cuisine!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 medium Yellow onion, diced
• 3 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 3 tablespoons Red curry paste (vegan-friendly)
• 14 ounces Coconut milk (full-fat)
• 2 cups Vegetable broth
• 2 medium Carrot, sliced
• 1 medium Red bell pepper, sliced
• 1 medium Zucchini, diced
• 2 cups Broccoli florets
• 2 cups Baby spinach
• 2 tablespoons Soy sauce or tamari (for gluten-free option)
• 1 tablespoon Lime juice
• 2 tablespoons Fresh cilantro, chopped (optional garnish)
• 2 cups Jasmine rice (optional, for serving)

Directions

Step 1

Heat the coconut oil in a large saucepan or pot over medium heat.

Step 2

Add the diced onion and sauté for 2-3 minutes until translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 4

Add the red curry paste and stir to combine, cooking for 1 minute to release its flavors.

Step 5

Pour in the coconut milk and vegetable broth, stirring until the curry paste is fully incorporated.

Step 6

Bring the mixture to a gentle simmer.

Step 7

Add the sliced carrots and cook for 5 minutes until they begin to soften.

Step 8

Add the bell pepper, zucchini, and broccoli florets, and simmer for another 7-8 minutes until the vegetables are tender but still vibrant.

Step 9

Stir in the baby spinach, soy sauce or tamari, and lime juice. Cook for 2 minutes until the spinach wilts.

Step 10

Taste and adjust seasoning if needed, adding more soy sauce or lime juice as desired.

Step 11

Remove from heat and garnish with fresh cilantro if using.

Step 12

Serve hot over cooked jasmine rice, if desired.

Nutrition Facts

Serving size	(2183.6g)

Amount per serving	% Daily Value*
Calories	2247.7

Total Fat 130.2g	0%
Saturated Fat 109.1g	0%
Polyunsaturated Fat 1.9g
Cholesterol 0mg	0%
Sodium 4031.8mg	0%
Total Carbohydrate 241.2g	0%
Dietary Fiber 34.2g	0%
Total Sugars 44.6g
Protein 46.9g	0%

Vitamin D 0IU	0%
Calcium 482.9mg	0%
Iron 24.6mg	0%
Potassium 3648.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.4%

Protein: 8.1%

Carbs: 41.5%