This One Pot Vegan Thai Curry stew recipe recipe is just what you need when you’re craving savory, flavorful recipes that are meatless. This year, I’m working on eating more plant-based meals, both for health and environmental reasons. I won’t become an overnight vegan, but consider this recipe an entry level health booster!
Curries have a spot in my food-loving heart and whenever I have the opportunity to eat them while dining out, I do. Whether it’s a red, green, or yellow curry, no matter the region or influences, I’m getting the curry. But since we only have one Thai restaurant on the island of Martha’s Vineyard, the same curries, even though they are quite delicious, get to be repetitive.
That’s why cooking curry at home has become a new venture for me this season. First things first, you need to stock up with some incredible curry paste if you’re not making it yourself, and I typically don’t. Head over to Amazon and purchase this set of six small cans of red, yellow, and green curry pastes. What I love about them, other than their intense flavors, is that there is no Color, MSG, or preservatives added. And unlike other curries, they don’t have fish paste in them, making them also vegan.
Can we talk a little about vegan food? Because the more I talk to my friends around me, I notice a change of pace and lifestyle, where some of them are looking into the vegan lifestyle. On island, the Not Your Sugar Mamas have opened a plant-based cafe I find myself stopping in for lunch at more days than others.
“Oh, this is actually good for vegan food!” is the common phrase I hear around – because that’s the thing. We don’t expect vegan food to be delicious and are delightfully surprised when it is. And that’s what I want to do with this recipe – delightfully surprise your tastebuds. Because this Vegan Thai Curry recipe is packed with nourishing vegetables that will leave you feeling satisfied and happy. Give plant based foods a try this year – I’m sure you’ll fall in love.
p.s. No, I’m not becoming vegan, I just love trying new ways to eat!
- 1-2 tablespoons coconut oil
- 1 large yellow onion, chopped
- 2 large carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- 6-8 button mushrooms, quartered
- 1 large eggplant, not peeled but chopped
- 2 tablespoons green curry paste
- 1 can light coconut milk
- 1 cup cashew milk
- 1 tablespoon turmeric powder
- 1 tablespoon ground ginger
- salt and pepper, to taste
- 1-2 cups water, depending on consistency
- 2 cups canned chickpeas
- In a large stock pot over medium heat, heat the coconut oil and add the onion, carrots, celery and pepper to the pot.
- Cook for 5-10 minutes, until soften. Add the mushrooms and eggplant and cook for another 5 minutes.
- Incorporate the curry paste, along with the rest of the ingredients, mixing well. Reduce heat to low and simmer for 30 minutes, until eggplant is cooked through.
- Taste and check seasonings, re season if needed.
- Serve topped with fresh cilantro and cashews.