Soy-Free Thai Vegetable Curry

Experience the vibrant and comforting flavors of this Soy-Free Thai Vegetable Curry, a wholesome, plant-based dish that’s bursting with color and aroma. Perfect for those with dietary restrictions, this recipe replaces traditional soy-based ingredients with a soy-free red curry paste while maintaining the authentic Thai taste you love. A creamy coconut milk base is infused with ginger, garlic, and fragrant curry paste, enveloping tender vegetables like zucchini, carrots, red bell pepper, and broccoli in a luscious, savory sauce. A touch of lime juice adds brightness, while baby spinach boosts the dish's nutrient profile. Ready in just 45 minutes, this gluten-free, dairy-free curry pairs beautifully with jasmine or basmati rice for a satisfying meal that's perfect for weeknights or entertaining. Don't forget to top it off with a sprinkle of fresh cilantro for a refreshing, herbaceous finish!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 medium Yellow onion, finely chopped
• 3 large Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 3 tablespoons Red curry paste (soy-free)
• 14 ounces Full-fat coconut milk
• 1.5 cups Vegetable stock
• 2 medium Carrot, thinly sliced
• 1 large Red bell pepper, sliced into strips
• 1 medium Zucchini, halved and sliced into half-moons
• 2 cups Broccoli florets
• 2 cups Baby spinach
• 1 tablespoon Lime juice
• 1 teaspoon Coconut sugar (optional, for sweetness)
• 0.5 teaspoon Salt
• 0.25 cup Fresh cilantro, chopped (for garnish)
• 4 servings Cooked jasmine or basmati rice (for serving)

Directions

Step 1

Heat the coconut oil in a large, deep skillet or pot over medium heat.

Step 2

Add the chopped onion and sauté for 3–4 minutes until softened.

Step 3

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

Step 4

Add the soy-free red curry paste to the skillet and cook for 1–2 minutes, stirring constantly to release its aromas.

Step 5

Pour in the coconut milk and vegetable stock. Stir well to combine and bring to a simmer.

Step 6

Add the sliced carrots, red bell pepper, and zucchini. Simmer for 5–7 minutes until the vegetables are beginning to soften.

Step 7

Stir in the broccoli florets and continue to simmer for another 5 minutes, until the broccoli is tender but still bright green.

Step 8

Add the baby spinach and stir until wilted, about 1–2 minutes.

Step 9

Stir in the lime juice, coconut sugar (if using), and salt. Adjust seasonings to taste.

Step 10

Remove from heat and sprinkle with fresh cilantro for garnish.

Step 11

Serve hot with cooked jasmine or basmati rice on the side. Enjoy your vibrant, soy-free Thai vegetable curry!

Nutrition Facts

Serving size	(2378.1g)

Amount per serving	% Daily Value*
Calories	2489.3

Total Fat 131.9g	0%
Saturated Fat 109.0g	0%
Polyunsaturated Fat 1.6g
Cholesterol 0mg	0%
Sodium 3207.3mg	0%
Total Carbohydrate 298.1g	0%
Dietary Fiber 36.3g	0%
Total Sugars 51.9g
Protein 51.1g	0%

Vitamin D 0IU	0%
Calcium 534.0mg	0%
Iron 23.2mg	0%
Potassium 3923.8mg	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: 45.9%

Protein: 7.9%

Carbs: 46.1%