This Vegan Red Curry is full of vegetables, and it’s so tasty & healthy without shrimp paste, fish sauce, or meat. It’s wonderful with a bowl of warm rice, quinoa–or plain!

Vegan Red Curry is one of the tastiest comfort foods to resort to. With the mixed flavor of vegetables and other simple ingredients, this dish can easily become a favorite.

If reducing waste from cooking is one of your goals, you can make your own sprouted tofu, coconut milk, and even red curry paste like I do too.

For the protein, besides tofu, you can use tempeh, or garbanzo beans as well.

As for vegetables, this Vegan Red Curry recipe is so flexible, you can choose your own favorite vegetables and put them in there, adjust the taste to your own liking, and you are all set for a healthy & tasty meal!

Ready to make this healthy meal?

Ingredients for Vegan Red Curry

Vegetables: you can choose any kind of vegetables you like, this is just a guide.

1. A half of a medium size romanesco, red bell pepper, orange bell pepper, and sweet potato
2. One carrot and one zucchini
3. A few mushrooms
4. A stem or two of basil

Other ingredients:

1. 1- 2 TBSP (14-28 g) of vegan red curry paste–depends on how spicy you want it to be. I don’t eat too spicy, so 1 TBSP (14 g) is perfect for me.
2. About a half block of packaged tofu, or 7-8 oz (220 g) if make your own
3. 2 TBSP (28 g) of coconut oil, one for frying tofu and one for frying the curry paste
4. 2 Cups (473 ml) of homemade coconut milk or one can of store bought
5. A half cup (118 g)  of filtered water
6. 3 TBSP (42 g) soy sauce, one of which is for frying the tofu
7. 2 TSP (10 g) sugar
8. ½ TSP (2.5 g) salt

Instructions

1. Start by cooking rice or quinoa (optional).
2. Clean the vegetables.
3. Make coconut milk and set aside 2 cups. Skip this if you use canned coconut
4. Cut the vegetables and tofu into bite sizes.
5. On medium heat, heat about 1 TBSP METRIC of coconut oil in a pan or pot. When the oil starts to get hot, add the tofu followed by soy sauce. Saute it to make sure all the pieces get both soy sauce and oil. Cook until golden brown, and put them in a bowl.
6. In the same pan, add more oil. When the oil gets hot, add the curry paste and give it a quick saute to enhance the fragrance.
7. Add carrot and sweet potato first (if you use other kinds of vegetables, just cook the hardest kind first as they need more time to cook). Give them a quick stir to mix with the curry paste, then add half of the coconut milk. Cook it to a soft boil.
8. Add the rest of the vegetables except for mushroom and basil. Gently mix and add the second half of the coconut milk followed by water. Cover and cook it to a full boil.
9. Add soy sauce, sugar and salt. Gently mix and add the mushroom, and bring it to a boil again.
10. Add the tofu, adjust the taste to your liking and add the basil. Turn the heat off and cover it with the lid until meal time.
11. Check on the rice and serve warm. Enjoy!

Have you made Vegan Red Curry before? Please share it with me–I’d like to hear about it!