Vegetable Curry is the perfect fresh and light vegetarian meal for these cooler temps! This delicious Thai Vegetable Curry Recipe has just the right amount of spice. All the colors of the rainbow make up this meal inspired by Thai flavors that the entire family will devour. If you’ve wondered how to make vegetable curry, it’s so much easier than you might have thought. This winter recipe is great for meal planning!
Vegetable Curry Recipe
This easy vegetable curry recipe is filled with winter veggies and lots of spices to make the perfect warming winter meal!
Vegetable Curry has quickly become one of my favorite vegetarian meals. I’ve always been a protein lover (if I have a choice for a meal I could eat every day for the rest of my life, it’d be a juicy steak), but lately Pat and I are trying to be a little healthier. So to expand our horizons, we tried this beautiful Thai Vegetable Curry recipe.
I was blown away by the ease of this recipe, and it’s PACKED with flavor. Red curry paste, coconut milk, and a bit of red pepper flakes (if you want extra spice) is enough to make a bowl of rice and veggies taste absolutely amazing!
I mean it when I say you won’t miss the chicken or beef in this vegetarian curry. There is plenty of spice, sustenance, crunch, and sauce to go around. Pile on the cilantro and you’re really in business (don’t even tell me if you’re not a cilantro fan; my heart can’t take it!).
This Winter Vegetable Curry recipe is one our favorite vegetarian dishes!
What Veggies Go in Thai Vegetable Curry?
For the vegetables in this Thai Vegetable Curry recipe, I stuck to veggies you can easily find in the winter. After all, I want this curry to be the perfect dinner for warming things up when it’s cold outside (the spice will definitely help with that!).
I chopped up some butternut squash, carrots, parsnips (who knew I loved parsnips!), onion, and sweet peppers. You could really add any of your favorite vegetables, and even make this throughout the year with whatever’s in season. It couldn’t be easier!
What do you Serve with Curry?
The best way to serve curry is with rice and something to scoop or soak up any extra sauce that tries to escape. Naan is perfect for this, especially these feathery soft naan rolls!
We served our Thai Vegetable Curry over white rice and devoured it in a snap. You could also make coconut rice (just cook the rice in coconut milk) to bring out the flavors of the curry. Yum!
How long can you keep vegetable curry in the fridge?
Next time I make this, I’m planning to make a double batch and send leftovers to work with Pat. It heats up like a dream and it’s so filling. Perfect for a healthy weekday lunch!
Stored in an airtight container, this Thai vegetable curry will keep in the refrigerator for 3-4 days, ideally no longer than a week. But I know I’d be eating any leftovers the very next day!
To make it last a little longer, make a double/triple batch of this curry, and store it in the freezer for 2-3 months. Then you can grab portions throughout the winter for easy dinners.
Easy Vegetarian Dishes
Vegetarian recipes aren’t my usual thing, but we do have some more veggie and vegan options to choose from!
- Pepper Hummus Dip
- Roasted Cauliflower Steaks
- Amazing Grilled Corn Salad
- Cheesy Broccoli Gnocchi Soup
- Healthy Cabbage Soup
- Vegetarian Tikka Masala
Don’t let anything about this dish intimidate you. IT’S SO EASY! It’s so fun (and healthy) to eat all the colors of the rainbow. I hope you love this flavorful, beautiful, and good for you Thai Vegetable Curry recipe! Something different, but still easy and amazing. Give it a try!
See the recipe card for details on How to Make Vegetable Curry. Enjoy!
Winter Thai Vegetable Curry Recipe
Ingredients
- 2 tablespoons vegetable oil
- 2 white or yellow onions diced or sliced to your liking
- 1/3 cup red curry paste
- 1 butternut squash cubed (about 5 cups)
- 2 parsnips chopped into bite-sized pieces
- 6 medium carrots chopped into bite-sized pieces
- 2 cups sliced mini sweet peppers
- salt to taste
- 2 13.5 ounce cans lite coconut milk (unsweetened)
- red pepper flakes optional
- cooked white rice
- optional garnishes: sliced grape tomatoes fresh cilantro, more sliced sweet peppers
Instructions
- Heat oil in a dutch oven over medium high heat. Add onion and cook until fragrant and transluscent, about 5 minutes.
- Stir in the curry paste, squash, parsnips, peppers, and carrots and stir to combine. Season with salt to taste. Cook until you can start to smell all the flavors, about 4-5 minutes.
- Stir in the coconut milk and bring to a boil. If you want your curry a bit spicy, add a dash of red pepper flakes. Once boiling, reduce to a simmer and heat, uncovered for 30 minutes. Taste again and add more salt if desired.
- Serve over rice and garnish with cherry tomatoes, fresh cilantro, and fresh sweet peppers.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
This looks absolutely DELICIOUSLY amazing and healthy, a must try this week! Can you clarify the amount of red curry paste? It says”? Cup”, not sure if that is to TASTE up to a cup or a typo. Thanks!
I’m SO sorry! I don’t know what happened. It should be 1/3 cup. I fixed it…thanks for pointing that out!
Awesome, thank you, this is going to be my very first curry dish, so excited!
It was mine too!