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One Pan Vegan Thai Curry

This One pan vegan Thai curry has been loaded with a lot of terrific spices and flavors and minimal time to create. A bowl of the superb curry and it's gluten free, dairy free, and vegan.
Course Main Course, Soup
Cuisine Thai
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 256kcal
Author Jessica

Ingredients

  • 2 carrots peeled and sliced into ¼" thick rounds
  • 3 cups oat-milk
  • 2 tbsp avocado-oil or coconut-oil
  • 1 small yellow-onion chopped
  • 1 " piece of ginger peeled and grated
  • ¼ cup red-curry-paste
  • 4-6 yukon gold potatoes chopped into 2" chunks
  • 1 small Japanese eggplant chopped
  • 2 zucchinis chopped
  • 1 red-bell-pepper julienned
  • 2 tbsp filtered water
  • 4 garlic cloves minced
  • 3 tbsp coconut-aminos
  • 2 tbsp rice-vinegar
  • 1 tsp turmeric-powder
  • 2 tbsp arrowroot-flour
  • pinch of kosher-salt or more to taste
  • salt and black-pepper to taste

Instructions

  • Heat a large-skillet with deep-sides over moderate heat. After 2minutes add onions, oil and salt. Cook, stirring frequently, till onions have softened and are turning translucent for 5minutes.
  • Add ginger and garlic. Cook, stirring frequently till fragrant for a few minute. Then add potatoes and put lid skillet to cook the potatoes faster. Stir every 3-4minutes before till fork tender.
  • Add zucchini, carrots, bell pepper and eggplant. Cook, stirring occasionally for another 5minutes. Cook, stirring occasionally for another 5 minutes. Add curry-paste & cook another 2minutes.
  • Add oat-milk and stir to blend. Stir in turmeric-powder. Then reduce heat as required to maintain a gentle simmer and cook till the vegetables have softened to your own liking for 7-10minutes, stirring periodically.
  • In a small-bowl whisk together the arrowroot-flour with water till blended. Gently pour into the arrowroot slurry while whisking. You might not require it all. Stir for a few minute more.
  • Remove pot from the heat & stir in coconut-aminos and rice-vinegar. Taste for additional seasoning.
  • Serve warm with cooked white rice or cauliflower rice. Garnish with chopped cilantro, chili oil or red pepper flakes.

Notes

Oat Milk: To get rich and creamy curry, then you have to use total fat oat-milk (not light or reduced fat). My favourite is Oatly. You may rather use canned coconut milk should you not have access to the product.