One Pot Vegetarian Thai Curry
This One Pot Vegetarian Thai Curry is one of the best weeknight meals you will ever eat! It is packed with veggies, protein, and you only need one pot!
Servings: 6
Ingredients
- 2 tablespoons coconut oil or olive oil
- 5 cloves garlic smashed and minced
- 2 teaspoons freshly grated ginger
- 1/2 large white onion finely diced
- 4 large carrots sliced into coins (~3 cups)
- 1/4 teaspoon salt
- 2 medium green bell peppers sliced
- 12 oz. snow peas
- 15 oz. canned garbanzo beans rinsed and drained
- 1 cup instant white rice instant brown rice works, too!
- 15 oz. canned unsweetened full-fat coconut milk
- 1.5 cup vegetable broth
- 2.5 tablespoons red curry paste
- 2 teaspoons rice vinegar
- 1 tablespoon lime juice
- optional sweetener: 1-2 teaspoons maple syrup
- optional spice: 1-2 teaspoons sriracha or chili garlic sauce
- optional toppings: fresh cilantro and green onion.
Instructions
- Heat 2 tablespoons of coconut oil in a large skillet. When the coconut oil is fragrant, add garlic, ginger and onion. Saute for 1-2 minutes. Then, add in carrots and salt and continue to saute 2-3 more minutes.
- Add in sliced bell pepper, snow peas, and garbanzo beans and saute for 2 more minutes. You don't want to cook everything down, just a quick saute.
- Then, add white rice, coconut milk, vegetable broth, red curry paste, and rice vinegar. Bring to a boil over medium/high heat. Once boiling. Cover and turn the heat down to low. Let simmer for 15-20 minutes or until the rice is fully cooked.
- Once the rice is fully cooked, squeeze in fresh lime juice. Then, give it a taste and adjust the salt, as needed. Option to add a little maple syrup if you prefer your curry on the sweeter side or some siracha/chili garlic sauce to make it spicier.
- Serve with fresh cilantro and green onion.
Video
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Nutrition
Calories: 357kcal | Carbohydrates: 41g | Protein: 8g | Fat: 18g | Fiber: 8g | Sugar: 12g