Vegan / Gluten Free / Oil free / No Added Salt
Cooking essentials
- All you will need for this one-pot vegetable Thai curry is a pot! Preferably a non-stick 6 qt. pot or larger.
Substitutions
I love this dish for how customizable it is. You can try my version or switch out the vegetables for your own personal favorites like cauliflower, green beans or mushrooms! Try substituting the rice for chickpeas, lentils, or cauliflower rice. There are so many ways to enjoy this curry. Once you make it yourself, I think you will realize why it’s one of my favorite meals of all time!
- Brown rice: I enjoy brown rice because it is less processed than white rice, but you can use any type that you prefer. If you do use a different type of rice, you will have to adjust the amount of vegetable stock according to the package instructions on your rice. Other substitutions include cauliflower rice, chickpeas or lentils.
- Plain soy milk: you can substitute with plain oat milk or cashew milk. You can also substitute with extra coconut milk if you don’t mind the higher fat content. Either sweetened or unsweetened nondairy milk will work, but I prefer sweetened in this vegetable curry dish. You can also omit the lite coconut milk and add equal parts soy milk, but the coconut milk adds a creamy richness and sweetness that I love!
- Water: can be substituted with equal parts vegetable stock.
- Ginger paste: you can substitute 2 tbsp of ginger paste with 2 tbsp freshly minced ginger or 2 tsp ground ginger.
If you like this one-pot vegetable Thai curry, check out some of my other Asian-style dishes that I love:
One-Pot Vegetable & Rice Curry
Course: Main DishesDifficulty: Easy5
servings10
minutes50
minutes1
hourA rich, creamy and comforting curry dish that is free from oil, gluten, dairy and added salt.
Ingredients
1/4 cup water
1 cup chopped red onion
1 cup carrots, chopped into 1/2 inch pieces
2 cups broccoli florets
1 zucchini, quartered into 1/2 inch pieces
1 tsp chili powder
1 tsp turmeric powder
2 tbsp ginger paste
1/2 cup red curry paste
2 cups long grain brown rice, uncooked
4 cups water
2 cups plain soy milk
1 lime, juiced
1 bunch of green onion, chopped (optional)
Directions
- Par-cook the vegetables. In your nonstick pot, sauté the red onion, carrots, broccoli, zucchini, chili powder, turmeric, ginger paste and red curry paste with 1/4 cup of water on medium heat for 5 minutes. Add a touch more water if sticking occurs. We want the veggies to just begin to soften.
- Add the brown rice. Stir in the rice to meld the flavors, then add in the water. Bring to a boil, then reduce heat. Bring to a simmer and cover. Cook until the rice is tender and the water has been absorbed, about 40-45 minutes.
- Add in both milks. Once the rice is cooked, stir in the coconut milk, soy milk and lime juice. Remove from heat and serve. Garnish with chopped green onion.
Notes
- To reheat, you can place back on the stovetop with a splash more milk until the desired thickness and temperature is reached. You can also reheat in the microwave.
- Leftovers will keep in the fridge for up to a week.
- This recipe makes anywhere from 4-6 servings depending on portion size. Nutrition label is based on 5 servings.
Did you make this recipe?
Tag me on Instagram @slowdownco_. I love to see your creations!
Like this recipe?
Follow us @slowdowncompany on Pinterest
Did you make this recipe?
Like us on Facebook
Nutrition Facts
5 servings per container
Serving Size1 servings
Calories411
- Amount Per Serving% Daily Value *
- Total Fat
10.7g
17%
- Saturated Fat 4.8g 24%
- Trans Fat 0.0g
- Cholesterol 0.0mg 0%
- Sodium 889.6mg 38%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
68.6g
23%
- Dietary Fiber 9.6g 39%
- Sugars 10.0g
- Protein 10.7g 22%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
