1-pot vegetable Thai curry, made with 10 ingredients in just 30 minutes! We like to serve it with some rice to have a satisfying and nutritious meal.
Eating vegan in Asia is SO easy, there are options everywhere because their diet is mostly plant-based and tofu or tempeh are common sources of protein, so you can make a nutritious dish easily with some rice, veggies and tofu/tempeh.
When we were in the south of Thailand, we went on a one day trip to some islands and the company offered us vegan food during the tour. We didn’t expect nothing especial, but they surprised us with a delicious Thai feast, including a Thai curry very similar to this one.
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This version is even simpler (with less veggies and spices) because we wanted to use only 10 ingredients, that are also easy to get at your local supermarket.
It’s better to use yellow curry paste, but any other curry paste will do (red or green) and even curry powder as I explain you with more detail in the notes of the recipe box. Curry powder is really easy to find, so everybody can make this amazing dish!
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1-Pot Vegetable Thai Curry
- Prep Time: 7 minutes
- Cook Time: 22 minutes
- Total Time: 29 minutes
- Yield: 2-4
1-pot vegetable Thai curry, made with 10 ingredients in just 30 minutes! We like to serve it with some rice to have a satisfying and nutritious meal.
Ingredients
- 1 14-ounce can coconut milk (400 ml)
- 1 cup water (250 ml)
- 1 tbsp yellow curry paste, see notes
- 2 medium potatoes, peeled and chopped
- 1 medium carrot, peeled and carrot
- 1 cup broccoli (3.5 oz or 100 g), chopped
- 1/2 red onion, chopped
- 7 oz firm tofu (200 g), chopped
- 1 tbsp cane, coconut or brown sugar
- 1 tbsp tamari or soy sauce
Instructions
- Add the coconut milk, water and yellow curry paste to a wok stir fry pan or a large pot, stir and bring to a boil, then cook over medium-high heat for 2 to 3 minutes.
- Add the potatoes and carrot and cook for 10 minutes.
- Finally, add the rest of the ingredients, stir and cook for another 10 minutes or until the veggies are cooked. Serve immediately.
- Keep leftovers in a sealed container in the fridge for 4 to 5 days.
Notes
- Use vegan yellow curry paste. We’ve seen some that are made with fish.
- If you can’t find yellow curry paste, any other curry paste is okay (red, green) or even curry powder. I’ve never made this recipe using curry powder myself, so I don’t know how much you should use. Just add 1 tsp of curry powder, stir, try the curry, and add more if needed. Our curry paste was spicy, so you could add some cayenne powder as well.
- Add your favorite veggies.
- Any sweetener will do, or just omit it if you want.
- Tamari or soy sauce can be replaced by coconut aminos or salt.
- If you prefer a low-fat version of this curry, add more water or vegetable stock and less coconut milk.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 392
- Sugar: 8.2 g
- Sodium: 288 mg
- Fat: 28.7 g
- Saturated Fat: 21.9 g
- Carbohydrates: 29.7 g
- Fiber: 6.2 g
- Protein: 9.7 g
Looks delicious!! I will try it soon!! Love the whole upgrade of the blog as well. Keep it up =)
Hi Efrosini! Thanks a lot 😀 Hope you like it!
Great dish and very easy
★★★★★
Hi Adriana! Thanks a lot 🙂
Loved. It!!!
Hi Curt! Thank you so much 🙂
Currently in my winter home in Southern Thailand – decided to check out the recipe, as it is simple, and I had most of the ingredients in my fridge already. Went to the market to get fresh curry paste and palm sugar (I don’t use sugar normally). They were out of yellow paste (nam phrik gaeng garee) and I was too lazy to go to another market, so got massaman paste (nam phrik massaman) instead.
Worked fine, I added around 2 tbsp of the paste, but the end product was def. too mild – still very tasty, but next time I will go for 4 tbsp (or more). YMMV, and bear in mind that my system is quite used to local spices.
In general – a great, straight-forward recipe. Will try further variations with different veggies and pastes. Thanks!
★★★★★
Hi Miro! So glad you liked it 🙂 I LOVE Thailand!
Made this today with a few changes, but it was absolutely fantastic. I used 3 tbsp curry paste (the Thai kitchen brand is vegan too!) because I love really spicy things. I also omitted the red onion and instead began the recipe sautéing a sweet onion in a touch of oil. Finally I used tofu puffs instead of regular, uncooked firm tofu because I was trying to recreate a dish I had at a Thai restaurant and that’s how they prepared their tofu. All in all this is a fantastic base recipe and 100% a keeper!
★★★★★
Hi Hayley! Sounds SO good 🙂 I’m glad you liked it!
So what are tofu puffs? And can we join you for dinner?? Lol. This is still one of our top favorite recipes.
https://www.sunrise-soya.com/products/sunrise/sunrise-tofu-puff/
Tofu puffs are basically deep fried tofu cubes… definitely not the healthiest vegan food out there but a delicious treat for sure. Next time I will probably try this recipe with uncooked or baked tofu & see how I feel about the difference.
Hi Hayley! Sounds great 🙂
Hi Curt! Thanks a lot 🙂