Red Thai Curry in a Hurry {Vegan, Gluten Free}

Hi friends! While it’s summer here in Australia, {fun fact: The first day of a new season is always on the first day of the month it falls in here. So, December 1st was the first day of summer. My friend says they do it so it’s easier to remember. Ha!} we’ve still had some pretty cool nights. That’s when I whip up this easy curry. It’s hearty, grounding and like a cozy hug on a chilly evening. Plus, it’s ready in no time. Win win.

Easy, vegan, gluten-free Red Thai Curry. So quick and simple. Perfect to cozy up to on a cool winter’s night.

Easy, vegan, gluten-free Red Thai Curry. So quick and simple. Perfect to cozy up to on a cool winter’s night.

You can use any of your favorite veggies to make it too making it extremely versatile. I always use mushrooms, broccoli and chickpeas as the core. But, if I have them on hand, I find zucchini, peppers, bok choi, purple cabbage and cauliflower are great additions.

To top it off, I’m a fan of plating it atop a bed of arugula and piling it high with plain coconut yogurt, pumpkin seeds, goji berries and heaps of cilantro. So good!

Without further ado, here is your easy-peasy recipe.

Red Thai Curry in a Hurry

serves 2

Full of health-promoting veggies and grounding goodness, this cozy vegan curry has your winter dinners sorted. #vegan #glutenfree

Full of health-promoting veggies and grounding goodness, this cozy vegan curry has your winter dinners sorted. #vegan #glutenfree

1 packet WestCountry Spice Red Thai Curry (friends in America can find a vegan, gluten-free red thai paste at Whole Foods or on Amazon here)

coconut milk, as needed per your curry packet’s directions

1 cup of broccoli and cauliflower florets

1 pack of button mushrooms

1 tin of chickpeas, no salt added

1 zucchini, chopped

1 red bell pepper, chopped

1/2 bag arugula (rocket)

2 Japanese white sweet potatoes, baked and sliced (optional but oh so good!)

coconut yogurt, pepitas (pumpkin seeds), cilantro, lime juice and zest, to garnish

DIRECTIONS

  1. Make your paste into a sauce by putting it in a small bowl and adding required amounts of coconut milk and water

  2. Add veggies and chickpeas to large sauté pan

  3. Pour curry sauce over veggies to coat

  4. Cook on medium heat, stirring regularly so it doesn’t stick to pan

  5. When all liquid has cooked out or veggies are cooked to your liking, turn off burner

  6. Set out two bowls or plates and add arugula

  7. Divide curry between the bowls

  8. Add a squeeze of fresh lime juice to each bowl

  9. Top with coconut yogurt, pumpkin seeds, cilantro and goji berries if you have them

  10. Enjoy!

Let me know how it goes if you make it! I know you’ll love it. I keep lots of extra curry packs in my pantry so I can whip this dinner up when I’m short on time. I also like the green curry paste from WestCountry Spice and prepare it the same exact way. I was buying the packet at Ofarm, but it seems they’ve closed. So, I see it’s still available on Doorstep Organics online, which I’ve linked to. Friends in the US, Whole Foods has a lot of curry paste options that are vegan and gluten free. Just read your labels! xx