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VEGETABLE CURRY is the perfect fresh and light vegetarian meal for these cooler temps! This Thai Curry Recipe has just the right amount of spice and all the colors of the rainbow make up this meal inspired by Indian 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 recipe is great for meal planning!

Winter Thai Vegetable Curry Recipe

Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 2
Calories: 617kcal
Author: Becky Hardin
VEGETABLE CURRY is the perfect fresh and light vegetarian meal for these cooler temps! This Thai Curry Recipe has just the right amount of spice and all the colors of the rainbow make up this meal inspired by Indian 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 recipe is great for meal planning!
Print 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!

Nutrition

Calories: 617kcal | Carbohydrates: 112g | Protein: 10g | Fat: 18g | Saturated Fat: 13g | Sodium: 168mg | Potassium: 2961mg | Fiber: 26g | Sugar: 38g | Vitamin A: 81310IU | Vitamin C: 317.6mg | Calcium: 387mg | Iron: 6mg