Lately, I’ve been all about the 30 minute vegan meals. We moved into a new home with lots of renovations to do and I’m balancing two jobs. So I don’t have a ton of time to spend in the kitchen when it’s not for the blog. So 30 minute meals are where it’s at. This Vegan Red Curry with Roasted Vegetables is filling, flavourful and so simple to make. I could have it every day of the week just for the simplicity that comes with the meal. If you find you are looking for anything that will add just a little bit of free time to your day, this recipe just might help!
how to make vegan red curry
Along with saving on time, this vegan Thai red curry is just what the Fall weather ordered. It is such a warming and comforting dish. The vegetables in this recipe (I chose cauliflower and potato) are simply tossed in oil and curry powder and then roasted in the oven. So while they are cooking, you can forget about them and get your rice cooking on the stove and the curry sauce simmering.
For the vegan curry sauce, you need ginger, garlic, onion, curry powder, red curry paste, turmeric powder, tamari, coconut milk and lime juice. Depending on what your favourite red curry paste is, you may need to add more and you may need to add less to the recipe. If you like a lot of spice, add more and if you like your curry on the more mild side, add less. I sometimes get curry paste from the international section in the grocery store and that curry paste is WAY spicier than Thai Kitchen’s brand. I love both. But just keep in mind I would probably add 1 tbsp of the spicier brand and 3 tbsp of the Thai Kitchen brand. So it’s super important to taste test as you go!
My favourite coconut milk to use in any recipe is from Thai Kitchen. I find their coconut milk is super smooth, creamy and always consistent in texture. For some brands when you open up a can it’s flaky and the coconut cream doesn’t blend as nicely. In my opinion, Thai Kitchen is the way to go. But for this vegan Thai red curry, any coconut milk should work!
here are a few reasons why I love this 30 minute coconut curry, so listen up!
- Well, obviously that this vegan red curry only takes 30 minutes to make is my number 1 reason. Saving on time in the kitchen, when life is a little hectic is key to maintain one’s sanity. At least in my opinion. I love that the veggies are roasted so that once they are in the oven you can forget about them for 25 minutes and just work on the vegan curry sauce. This recipe is broken down so that you work on the veggies first, then get the rice on, then your focus is just on the curry.
- A big hearty bowl of vegetables, rice and a mouthwatering curry are really what I crave in the colder months. Who else is with me? The aroma that fills the kitchen is a nice little bonus too. I love the added addition of lime juice at the end, just before you dig in. It adds a lovely acidity to the dish which really helps make the flavours POP. The lime juice adds that little extra zest. I think it beautifully rounds off the vegan red curry.
- If you aren’t a huge spice fan, you can still enjoy this 30 minute coconut curry. As I mentioned above, just keep an eye on how much red curry paste you are adding to the vegan curry sauce. Start with 1-2 tbsp, then taste it and see where it’s at with the spice factor. And for the spice lovers out there, start with 3 tbsp and add more if you need more spice in your life!
Looking for more 30 minute vegan meals? Check these ones out!
The Picky Husband is a huge fan of curry and especially this 30 minute coconut curry. He usually likes to have a stack of naan bread beside him to dip into his curry, so if that’s how you roll too, go for it!
I wanted this vegan red curry to add easement to your day, as well as some deliciousness. With everything going on in the world it’s nice to have some small wins even if it’s just a damn good dinner. This curry is creamy, rich and the spice factor is easily adjustable whether you are a lover of spice or not. It’s a great dish to have on hand after a busy day. You can really use whatever veggies you have in your fridge because the real winner of this dish is the vegan curry sauce. I hope this is one of those 30-minute vegan meals that you can come back to time and time again.
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Vegan Red Curry with Roasted Vegetables
- 1 head of cauliflower (4 cups of chopped florets)
- 1 large russet potato (chopped into cubes)
- 1 tsp oil of choice (avocado oil)
- 1 tsp curry powder
- 1/2 cup brown rice (follow package instructions for cooking)
- 2 tsp oil (coconut oil)
- 1 small red onion
- 3 cloves of garlic (finely chopped)
- 2 inch piece of ginger (finely chopped)
- 3 tbsp red curry paste (Thai Kitchen brand)
- 2 tsp curry powder
- 1/2 tsp turmeric
- salt and pepper to taste
- 1 tbsp tamari
- 1 1/2 cans full fat coconut milk (Thai Kitchen brand)
- 2 tbsp lime juice (1 lime)
- Preheat the oven to 375ºF. Chop the cauliflower into small florets, and cut the potato into cubes. Toss in 1 tsp of oil and 1 tsp of curry powder. Place on a lined baking sheet into the oven for 22-25 minutes until toasty and cooked.
- Meanwhile, prepare the rice. Measure out 1/2 cup of dried rice and cook via the package instructions.
- Prepare the curry. Finely chop 1 small red onion, 3 cloves of garlic, and a 2-inch piece of ginger. Option to place the garlic and ginger in a food processor. Using the S blade in the food processor, let the food processor chop garlic and ginger for you. Heat a large pan over medium heat. Add 2 tsp of oil. Once hot, add the onion, garlic and ginger. Sauté for a few minutes until onions start to brown. Add the spices, and red curry paste. If your red curry paste tends to be quite spicy, start with 1-2 tbsp and taste as you go.
- Add the tamari and coconut milk. Stir to combine then let simmer for 8 minutes. Then add the lime juice.
- To assemble. Divide the curry sauce between two bowls. Divide the roasted veggies between the two bowls and divide up the rice. Top with lime and red onion.