Vegan thai coconut vegetable curry.

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 187.2
  • Total Fat: 6.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 816.6 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 7.9 g
  • Protein: 7.2 g

View full nutritional breakdown of Vegan thai coconut vegetable curry. calories by ingredient
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Healthy vegan thai dish Healthy vegan thai dish
Number of Servings: 7


    1.0 tbsp Coconut Oil
    4 stalks Green Onion
    1 cup Cauliflower
    4 clove Garlic
    1 cup, chopped Carrots, raw
    1 cup, pieces or slices Mushrooms, fresh
    4 tbsp red thai curry paste
    1.75 cup chickpeas
    1.75 cup fire toasted diced tomatoes
    1.0 cup seasons choice frozen peas
    1- 13.66 oz can lite coconut milk
    1.0 tsp Salt
    3.0 cup, chopped Kale


Gather all the ingredients and measure, chop, dice Etc. In a 3 quart Skillet or pot heat coconut oil over medium heat until simmering about 2 minutes. Add onions, garlic, cauliflower, carrots and mushrooms all at once, continue to heat and stir vegetables until become fragrant and slightly soft about 4 minutes. Clear space in the pot and add the curry paste allowed to sautee about a minute before stirring into vegetables. Add chickpeas, Tomatoes, peas, coconut milk and salt semicolon increase the heat enough to boil. After a few minutes reduce heat to low and simmer for about 15 minutes uncovered. Add kale and cover and simmer long enough to wield about 2 minutes. Serve over rice.

Serving Size: Makes 7- 1 cup servings

Number of Servings: 7.0

Recipe submitted by SparkPeople user TCRANE522.

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