Thai Vegetable Curry is a quick flavorful 30 minute meal loaded with veggies and is gluten free!
Simple Thai Vegetable Curry, a flavorful 30 minute meal loaded with veggies. It’s vegan and gluten free! If you like Thai food you’re gonna love this Vegetable Curry – skip the take out and make a healthier version!
Well, our first trip away post baby #2 was a success.
We were in Vegas for 4 nights 5 days and it seemed like forever! Both Mike and I needed to get away and reconnect again. We both needed to unplug from work, relax and enjoy just being us. It was everything.
Honestly, I thought it was probably one of the best trips that we’ve had to Vegas thus far. Minus the fact that we couldn’t see all the shows we wanted because everyone decided to take a “break” the week we were there. (ahem.. BackStreet Boys)
But even without the shows it was still great.
We laid out by the pool basically everyday. Rain or Shine. (and yes it rained a couple days while we were there, in and out) We went to the Day Club Pool, which was an interesting site. It’s basically a bunch of singles who are prowling around looking for their next “hook up.” Very entertaining to watch… which for Mike and I was fun because we love people watching.
And let me tell you. Vegas. That is some good people watching.
After we hung out by the pool, we got dressed up and went to some fabulous dinners! One of our favorites, STK Steak which is in the Cosmopolitan and Giada which is in the Cromwell. This time we tried a new place, Jean Georges Steakhouse which is in the ARIA. And there I finally tried my first Oyster on the halfshell. So think raw oysters topped with some sauce and then slurp it down.
I was seriously so proud of myself. Although to be honest when the waitress put it in front of me and I moved the raw oyster with a fork I had a mild panic attack. It was mushy and slimy. Ugh… Mike must have saw my face because he put his hand on my hand and said “don’t overthink it. If you overthink it, you won’t like it because you’ve already told yourself you won’t.” So I took a deep breathe, topped it with lemon juice, cocktail sauce and a little Tabasco (per the waitresses recommendation) and ate it.
Honestly, it wasn’t as bad as I thought. It was pretty good. Although, because I’m a texture person and everything in that bite was one note I think I’d like it more if it was on a cracker and had some crunch to it. But I did it! That’s the important part!
Beyond dinner we did a few shows which is always fun and not something we typically do back home. We saw Jeff Dunham (a hilarious ventriloquist, Absinthe (probably one of the best shows in Vegas) and MindFreak which is the Criss Angel magic show. It was so much fun. I seriously can’t wait to go back, whenever that is!
Ok, moving on to why you’re really here. Today’s recipe — THAI VEGETABLE CURRY.
I made this recipe a while ago. I was going through a Thai obsession phase and needed slash wanted to make something vegetarian. Too much meat and I needed a break. So I basically through every vegetable I could think of in this dish. Added some curry paste, fresh ginger and coconut milk and voila. Thai Vegetable perfection!
This dish is super flavorful. Easy to make and will warm you right up. It’s one of those yummy comforting dishes you’re gonna want on repeat.
If you’ve tried my Thai Chicken Noodle Soup and liked it then you’re gonna love this dish!
Bon Appetit friends!
Thai Vegetable Curry
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4-6 1x
- Category: Vegetarian, Vegan, 30 Minute Meal, Gluten Free, Kid Friendly,
- Cuisine: Thai
Description
Simple Thai Vegetable Curry, a flavorful 30 minute meal loaded with veggies. It’s vegan and gluten free! If you like Thai food you’re gonna love this Vegetable Curry – skip the take out and make a healthier version!
Ingredients
- 1 tablespoon coconut oil
- 1 1/2 tablespoons minced fresh ginger
- 2 garlic cloves, minced
- 1 red onion, sliced
- 1 yellow pepper, sliced
- 1 red pepper, sliced
- 2 carrots, sliced
- 2 cups broccoli florets
- 14 oz. can chickpeas, strained and rinsed
- 1 cup snap peas
- 3 tablespoons red curry paste
- 14 oz can of cocount milk
- juice of 2 limes
- 1/2 cup water
- 3 cups cooked rice (white, brown, jasmine)
- garnish with chopped cilantro (optional)
Instructions
- Heat a large skillet to medium high heat.
- Add in coconut oil. Once oil is melted add in red onion. Saute until just translucent, about 2-3 minutes.
- Next add in fresh ginger and garlic. Saute until fragrant, about 30 seconds. Stirring the entire time.
- Whisk in the red curry paste and cook for 1-2 minutes.
- Then add in yellow pepper, red pepper, carrots, broccoli florets, chickpeas and snap peas. Stir everything together so they are coated with the curry mixture. Cover and cook for 4-5 minutes.
- Remove lid and stir in the coconut milk and lime juice. Cook for another 2 minutes. Season with salt as needed.
- Serve over rice. Garnish with chopped cilantro.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 319
- Sugar: 6 g
- Sodium: 374 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Carbohydrates: 47 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
Want More Vegetarian Recipes?
Roasted Vegetable Grain Bowl with Tzatziki
Spiralized Vegetable Enchiladas
Basil Pesto Pasta with Grilled Vegetables
