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 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 6
Calories 256kcal
Author Jessica
Ingredients
2carrotspeeled and sliced into ¼" thick rounds
3cupsoat-milk
2tbspavocado-oil or coconut-oil
1small yellow-onion chopped
1"piece of gingerpeeled and grated
¼cupred-curry-paste
4-6yukon gold potatoeschopped into 2" chunks
1small Japanese eggplant chopped
2zucchinischopped
1red-bell-pepper julienned
2tbspfiltered water
4garlic cloves minced
3tbspcoconut-aminos
2tbsprice-vinegar
1tspturmeric-powder
2tbsparrowroot-flour
pinch of kosher-saltor more to taste
salt and black-pepperto 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.