This Quick and Easy One-Pan Veggie Red Curry is comfort in a bowl! Plant powered and full of flavor for weeknight dinners. Vegan and gluten-free!
Curry is one of those things that people think they dislike and I then have no way of not saying “wait…I think you’re mistaken.”
It happened with my mom last weekend at a Thai restaurant. I, per usual, ordered the most sensational red curry and wanted her to get all up in its flavor town.
She was sure her and curry weren’t cool. I was sure she was mistaken.
Upon first bite, she let out an “mmmm.” Ahh, sweet satisfaction! Today’s vegetarian red curry recipe calls for Thai red curry paste and it’s those Thai flavors that most people can agree with.
I think Indian food in particular and the word “curry” as a whole tends to give people a fright. No curry monsters under the bed here, though. Just pure, unadulterated curry that is SO BEYOND EASY to whip up.
Who doesn’t want a quick weeknight dinner that’s 100% plant powered (ahem, vegan and gluten-free) and on the table in less than thirty minutes? Kinds like my Creamy Vegetable Chickpea Curry. We out heeeeyaaaa.
The best part is that it’s super customizable. You could do green beans, sweet potatoes, or cauliflower in here as well if you’re not feeling carrots. And any green will work! We served ours over brown rice for some oomph.
roasted cashews and crushed red pepper flakes, to garnish
Add carrots, ginger, and 1/2 cup water to a large pan over medium-low heat. Cook for 5-8 minutes, stirring occasionally, until carrots are almost tender. Add 1 tbsp more water at a time if necessary to keep carrots cooking.
Stir in chickpeas, milk, curry paste, salt, and sugar.
Increase heat to high and bring to a boil. Once boiling, cover and reduce the heat to low, and simmer for 5 minutes or until chickpeas and carrots are tender and the sauce has slightly thickened.
Remove from heat and stir in lime juice and spinach until wilted. Season to taste with lime juice and salt. Serve over rice and garnish with red pepper flakes and cashews.
Did You Make This Recipe? Let me know by leaving a review or tagging @hummusapien on Instagram!