Experience a taste of Thailand with this vibrant Thai Coconut Vegetable Curry! Packed with colorful veggies and simmered in a creamy coconut sauce, this dish is a delightful explosion of flavors.

Quick Info

⏱️ 25 min • 🍽️ 8 servings • ⭐ 94%

Nutrition

253 cal • 7g protein • 32g carbs • 11g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Easy] • [Under 30 Minutes] • [Dinner]

Ingredients

• 1 tablespoon coconut oil
• 1 red onion, thinly sliced
• 1 medium jalapeño, seeded and finely chopped
• 3 cloves garlic, minced
• 1 orange bell pepper, seeded and cut into thin strips
• 1 large eggplant, ends trimmed, diced
• 3-4 tablespoons red curry paste
• 1 tablespoon brown sugar
• 1 13.5-ounce can of light coconut milk
• 1 28-ounce can of diced tomatoes
• 1 13.5-ounce can of chickpeas, drained and rinsed
• 5 ounces baby spinach
• ¼ cup chopped fresh cilantro
• Cooked brown rice, for serving

Instructions Preview

1. Melt the coconut oil in a large, high-wall…
2. Add the curry paste and brown sugar and st…
3. Once the curry is simmering, add the spina…

…and 3 more steps

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Recipe by: Mercedes Sandoval, Karlee Rotoly • From: Goodful