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A white bowl filled with colorful Vegan Thai Curry, including red and green bell peppers, carrots, and leafy greens, coated in a creamy sauce. The bowl is placed on a wooden board with a gray cloth in the background.

Vegan Thai Curry (Gluten Free, Low Carb)

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Calories 107 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 cup chopped carrots
  • 4-5 cups fresh baby spinach
  • 1 onion diced
  • 2 teaspoon minced garlic
  • 2 teaspoon ginger paste
  • 2 tablespoon Thai red curry paste
  • 1 can unsweetened coconut milk
  • Salt and pepper to taste
  • Rice or cauliflower rice for serving if desired

Instructions
 

  • Heat the olive oil in a skillet over medium heat on the stove.
  • Add the pepper, onion, and carrots to the skillet and sauté until they are just starting to become tender.
  • Add the minced garlic, ginger paste, and red curry paste to the skillet. Sauté another 30 seconds.
  • Place the spinach in the skillet, then cover with a lid until the spinach is wilted. Stir to combine.
  • Whisk the coconut milk into the skillet until well combined.
  • Cover and simmer for 15-20 minutes.
  • Serve alone or over rice if desired.

Nutrition

Serving: 1Calories: 107kcalCarbohydrates: 14gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gSodium: 317mgFiber: 5gSugar: 4g
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