Easy Vegetarian Thai Curry: Bold Flavor, No Fuss

Love Thai food but want to keep it meat-free and easy to make at home? This vegetarian Thai curry brings all the flavor—rich coconut, fragrant spices, fresh veggies—without complicated steps or hard-to-find ingredients.

It’s the kind of meal that feels special, but comes together in 30 minutes or less.

🥥 What You’ll Need

• 1 tbsp coconut oil or olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 tbsp Thai red curry paste (store-bought works fine)

• 1 can (14 oz) coconut milk

• 1 cup vegetable broth

• 1 bell pepper, sliced

• 1 zucchini or carrot, sliced

• 1 cup canned chickpeas or tofu cubes

• A handful of spinach or kale (optional)

• Salt, pepper, lime juice to taste

• Cooked jasmine or basmati rice

🔥 How to Make It

1. Sauté the aromatics
   Heat oil in a large pan. Add onion and garlic. Cook for 2–3 minutes.

2. Add curry paste
   Stir in the red curry paste. Cook for another minute to bring out the flavor.

3. Pour in liquids
   Add coconut milk and veggie broth. Stir well.

4. Add veggies + protein
   Toss in bell pepper, zucchini, and chickpeas (or tofu). Simmer for 10–15 minutes until tender.

5. Finish strong
   Add spinach, a squeeze of lime juice, and adjust seasoning. Done.

6. Serve hot
   Spoon over warm rice and top with fresh herbs or chili flakes if you like heat.

✅ Why You’ll Love This Curry

• One-pot, 30-minute meal

• Big, comforting flavors

• Customizable with any veggies or plant-based protein

• Dairy-free and gluten-free by default

• Leftovers taste even better the next day

Craving something cozy and colorful?
This vegetarian Thai curry is bold, simple, and seriously satisfying—no takeout required.