Vegan Thai Curry
Recipe type: Soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
This Vegan Thai Curry recipe will warm you up right away with its aroma and flavors - perfect for the winter season. Vegans and non-vegans alike will enjoy!
  • 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
  1. In a large stock pot over medium heat, heat the coconut oil and add the onion, carrots, celery and pepper to the pot.
  2. Cook for 5-10 minutes, until soften. Add the mushrooms and eggplant and cook for another 5 minutes.
  3. 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.
  4. Taste and check seasonings, re season if needed.
  5. Serve topped with fresh cilantro and cashews.
Recipe by Cooking with Books at