This easy red vegetable curry recipe is a go-to in our house for Meatless Mondays and for using up sad, neglected veggies.
Before I dive into this fantastic red vegetable curry recipe, let me give you just a little background about our journey toward healthier eating.
The Frank family are devout meat-o-vores, so it really took some persuasion for me to convince the hubster last year that we should make Meatless Monday a thing.
Why Meatless Monday?
Although the idea of a meat-free day each week is thought to have originated during World War I to aid the war effort, the modern Meatless Monday movement originated circa 2003.
The idea is to promote heart health and reduce the risk of chronic disease by "cutting the meat" once per week.
Also, because meat has a ginormous carbon footprint, leaving out the meat is more environmentally friendly.
Although I've managed to gain acceptance for a once-a-week vegetarian meal, the idea of outright vegetarianism goes over like a lead balloon in this household. But—baby steps!
The first time I put this red vegetable curry together for dinner, Phil was not excited.
"Where's the protein?" he asked. "It's in there," I said. For protein delivery, I use chickpeas (a.k.a. garbanzo beans). They're economical, high in protein, and low in fat. Perfect.
Besides protein, Phil also fretted that he wouldn't fill up on just veggies.
To amp up the heartiness of the meal, I often add cubed potatoes or even butternut squash. Cauliflower is another favorite.
Then, I just use up whatever veggies I have around. Carrots, onions, tomatoes, peppers, green beans, scallions—just about anything is fair game.
By the time I add everything to the pan, red vegetable curry is quite the filling meal.
Time-saving hacks for making Red Vegetable Curry
The biggest time-saver for making red vegetable curry is to follow the meal prep strategy, in which you ready all of the ingredients in advance.
For this recipe, meal prep involves chopping or mincing the vegetables, then storing refrigerated in airtight containers. It's great if you have some rice already made, too—but making jasmine rice in a rice cooker is still pretty fast.
I also use a pre-made curry paste in red vegetable curry: yes, you can make your own (and I often do)—but when you're in a time crunch, curry paste can be a lifesaver.
I especially like Thai red curry paste (make sure it's vegan and doesn't contain any shrimp or fish paste).
I go with full-figured coconut milk for red vegetable curry. This is important because I mix the cream at the top (don't shake the can!) with the curry paste in the heated pan. This "blooms" the flavors in the curry paste before I mix in the remaining coconut milk.
Making the Red Vegetable Curry
When you've meal-prepped in advance, this recipe comes together in under 30 minutes. If you don't have any pre-made rice handy, you'll want to get it going in your rice cooker before starting the curry. It can take slightly over 30 minutes, depending on your cooker.
To cook the red vegetable curry, first give the carrots, onions, and potatoes a brief sauté. Next, scoot the veggies to the edge of the pan so you can sauté the curry paste in the cream from the coconut milk. Then, stir in the remaining coconut milk and garbanzo beans.
Simmer until the potatoes are soft, usually an additional 10 minutes.
Finally, I like to add sliced scallions to the simmering pan during the final 3 minutes of cooking so that they soften slightly but still retain some texture.
Once he resigned himself to the idea of Meatless Monday, Phil swore that he doesn't miss the meat. Now, Red Vegetable Curry is a regular feature, by request! I hope it will be a hit with your family as well.
I'm linking this red vegetable curry recipe up to #BrillBlogPosts and #CookBlogShare. Check them out here and here!
Easy Red Vegetable Curry
Easy vegetable curry is a tasty vegetarian meal that's not only easy enough for weeknight meals, but also a fantastic way to use up your neglected vegetables! Just about any combination of vegetables will work based on what you have available. This basic combo is my favorite. Great served with jasmine rice and naan bread!
- 1 cup potato, peeled, washed, and cut into small (~½") cubes
- 1 cup yellow or white onions,, diced
- ½ cup baby carrots, thinly sliced on the bias
- ½ cup scallions, thinly sliced
- 1 tbsp. peanut oil
- 1 16- oz. can garbanzo beans, drained
- 2 garlic cloves, finely minced
- 1 inch cube of ginger, peeled and finely minced
- 2 tbsp. Thai red curry paste (see Recipe Note #1)
- 1 can of coconut milk, unshaken
- ¼ tsp. salt
- 2 tbsp. rice vinegar or fresh lime juice
- Heat oil in a large pan or wok over medium heat. When the oil is shimmering, add the potato, onion, and carrot to the pan. Sauté, stirring frequently, until onions are translucent and potatoes are slightly softened, about 5 minutes. Add the garbanzo beans, garlic, and ginger; sauté for an additional minute.
- Scoot the vegetables to the sides of the pan. Scoop the coconut cream off the top of the can and add to the middle of the pan. Add the curry paste to the cream and stir well to combine. Stir continuously for 1 minute, or until the paste is fragrant.
- Add the remainder of the coconut milk and salt to the pan and stir together with the vegetables. Bring to a boil, then reduce heat and simmer until the potatoes are soft, about 10 minutes (add in the scallions during the final three minutes of cooking).
- Sprinkle vinegar or lime juice over the curry. Serve with jasmine rice and/or naan bread.
- Make sure that your red curry paste is vegan-friendly! Alternatively, you can make a curry paste from scratch using this recipe from Yumsome.
Nutrition Information:Yield: 6 Serving Size: 1 grams
Amount Per Serving: Calories: 313Total Fat: 19gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 421mgCarbohydrates: 32gFiber: 7gSugar: 6gProtein: 8g
Nutrition data provided here is only an estimate: if you are tracking this information for medical purposes, please consult a trusted external source. Thanks!
Agness of Run Agness Run says
This dish seems so finger-licking, Michelle! Is there any alternative to peanut oil?
Thank you, Agness! You could certainly use coconut oil or even canola oil. Peanut oil is just a personal preference, but I certainly understand that it's an allergen for many!
Monika Dabrowski says
This is a lovely curry dish, full of goodness and flavour! Stumbled your recipe:)
Thanks so much, Monika!
I have to say that this one is delicious! It's not hard to make at all and has a well-rounded flavor. I was looking forward to trying this since I tend to get stuck on yellow curries and wanted to branch out. This dish will be on my repeat offenders list for sure. An interesting note: in this instance, you COULD use a protein such as chicken, but I have to say, I think this is one time that using meat would not add to the dish at all. Well done making a meatless Monday dish that doesn't feel like deprivation at all! Thanks!
Thank you so much, Deborah! I'm so glad to hear that it was a hit. Yes, you could certainly use chicken—yum! I'd suggest shrimp, which lets you follow the pescatarian route to getting less red meat in your diet. Now that I think of it, I'll have to try it that way: it will make the hubster happy because shrimp are high in protein, and ME happy because they're low in fat. 😉
Patty @pattysaveurs.com says
Sounds delicious Michelle, I'm an addict to red and green curry, so good! Your choice of veggies is delicious too!
Thanks so much Patty! I'm a big fan of red and green curries as well. 🙂
This looks amazing! I bet it's super delicious too <3 Stumbled
Thanks, Ellie! It really is. 😉
I make something similar ans we enjoy it atleast once a week. Love the red curry vegetable. Tastes best with steamed rice.
Thank you!! I agree: steamed rice is best! I love basmati or jasmine. 🙂
Everyone needs a recipe for using up sad neglected veggies and this one is perfect. Thank you for sharing with us on #CookBlogShare. Love all the extra tips too!
Thank you, Jacqui! I can never have enough using-up-the-veggies recipes!
Jo Allison / Jo's Kitchen Larder says
It's so funny to read about your carnivorous hubby and his reluctance to give Meat Free Mondays a go! I've got one of these at home too lol .He has also come around a bit now and doesn't complain as much when I decide to cook up vegetarian feast. I love the sound and look of your curry. Thai flavours are so beautiful and all the gorgeous veg and chickpeas are such great flavour carriers! Pinned! x
Thanks, Jo! I'm glad you can relate. I'm all about Thai flavors, too—I hope you love the curry!
I LOVE curry, this looks delightful
I cook alot of vegetarian dishes and am always looking for new ideas. Thanks for this one.
You're welcome, Julie! Thanks for stopping by.
That looks very flavorful. I love Thai food. Lots of veggies too!
Thanks, Roxana! You and me both! 🙂
That sounds delicious! I love the sound of the red curry paste with the coconut cream! Beautiful!
Thanks so much, Beth!