Description

One-pot vegetable red curry is a creamy, vibrant, plant-based curry made with bell peppers, carrots, mushrooms, kale, and coconut milk all simmered with aromatic red curry paste in a single pot. Ready in 30 minutes, naturally gluten-free, and easily customized.

Ingredients

– 1 tbsp oil (e.g., coconut or vegetable)

– 1 small onion, diced

– 2 garlic cloves, minced

– 1 tbsp fresh ginger, grated

– 1 red bell pepper, chopped

– 1 yellow bell pepper, chopped

– 3 carrots, sliced

– 1 cup mushrooms, sliced

– 2 cups lacinato (Tuscan) kale, slivered

– 1 tbsp red curry paste (adjust to taste)

– 1 (14 oz / 400ml) can full-fat coconut milk

– 2 tbsp soy sauce (or tamari for gluten-free)

– 1 tsp coconut sugar (or maple syrup)

– Juice of 1 lime

– ¼ cup fresh cilantro, chopped

For Serving:

– Steamed jasmine rice, quinoa, or naan (optional)

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Instructions

Heat oil in a large, deep skillet or pot over medium heat.
Add onion and sauté for 5 minutes, until softened.
Stir in garlic and ginger; cook 1 minute until fragrant.
Add bell peppers, carrots, and mushrooms. Cook for 8 minutes, stirring occasionally, until carrots begin to soften.
Stir in red curry paste; cook 2 minutes to bloom the spices.
Pour in coconut milk, soy sauce, and coconut sugar. Stir to combine.
Add kale and simmer over medium-low heat for 10 minutes, stirring occasionally.
Remove from heat. Stir in lime juice.
Garnish with fresh cilantro.
Serve warm over steamed rice or with crusty bread.

Notes

– Use full-fat coconut milk for the creamiest texture.

– Red curry paste varies in heat—start with 1 tbsp and add more if desired.

– Gluten-free: Use tamari instead of soy sauce.

– Vegan: Naturally vegan as written.

– Customize veggies: Swap in sweet potatoes, zucchini, broccoli, or snap peas.

– Add protein: Stir in tofu, chickpeas, or edamame during the last 5 minutes.

– Storage: Keeps in the fridge for 4 days or freezes well for 3 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: One-Pot / Stovetop
Cuisine: Thai-inspired / American

Nutrition

Serving Size: 1 serving (with rice: ~1½ cups total)
Calories: ~280
Sugar: 8g
Sodium: Sodium: 620mg (varies with soy sauce—use low-sodium tamari to reduce)
Fat: 18g
Saturated Fat: 14g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 6g
Protein: 6g
Cholesterol: 0mg