Weeknight Vegetarian Coconut Curry

Selfadvocatenet.com recipe of month of January 2022

This Vegetarian Coconut Curry recipe is an easy Thai curry that transforms boring weeknight dinners into a meal worth getting excited for!
Course Main Dishes, Soups
Cuisine American, Thai
Keyword coconut curry, thai curry, vegan curry, vegetarian coconut curry, vegetarian curry
Diet Dairy-Free, Gluten-Free, Vegan, Vegetarian
Time 30 minutes or less, 45 minutes or less
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 426kcal
Author Sarah Bond



  • 1 Tbsp coconut oil 15 mL, or any high heat oil
  • 2 Tbsp chopped shallots
  • 1 Tbsp freshly grated ginger
  • 2 Tbsp Thai red curry paste
  • 2 14-oz cans full-fat coconut milk 414 mL each
  • 1 tsp vegetable bouillon the equivalent of 1 cup, no water added
  • 2 Tbsp soy sauce 30 mL, or tamari for GF option
  • 2 Tbsp honey 30 mL, or sugar for vegan option
  • 1 Tbsp chili garlic sauce 30 mL


  • rice noodles (4 oz) or rice (1 cup dry)
  • 1 Tbsp coconut oil 15 mL, or regular high heat oil
  • 1 14-oz block firm tofu 400 g
  • 1 cup thinly sliced carrot 50 g
  • 1 cup thinly sliced red cabbage 50 g
  • 1 cup snap peas 50 g


  • Curry: Heat oil in a large saucepan or wok over medium/high heat. Add shallots and ginger, cooking for a few minutes until shallots are translucent. Add curry paste and cook a few minutes more, until fragrant. Add coconut milk, bouillon, soy, honey, and chili garlic sauce. Reduce heat to medium, cover, and let simmer while you prepare the rest.
  • Starch: Prepare rice or rice noodles according to instructions on package.
  • Tofu: Drain and pat tofu as dry as possible with paper towels. Cut into bite-sized cubes. Heat oil in a large saucepan or wok over medium/high heat, then add the tofu. Cook until sides are slightly browned, then add in a few spoonfuls of your curry soup. Cook for a minute or two, until curry has evaporated, then remove tofu from pan.
  • Veggies: Add carrots, cabbage, and snap peas to the pan the tofu was just in, and stir fry over medium/high heat until colors are vibrant, about 3 minutes.
  • Serve: Combine curry soup, tofu, rice/noodles, and vegetables in a the pan, or assemble in individual serving bowls. Optionally top with Thai basil and sesame seeds.


Serving: 1serving (with rice) | Calories: 426kcal | Carbohydrates: 41.7g | Protein: 14.8g | Fat: 23.3g | Saturated Fat: 15.9g | Cholesterol: 0mg | Sodium: 1107mg | Potassium: 512mg | Fiber: 4.6g | Sugar: 14.3g | Calcium: 232mg | Iron: 4mg
This Recipe is on website called live eat and learn site go to the link here
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