Beth’s Vegan Thai Red Curry

This Vegan Thai Red Curry is a fantastic Holiday Dinner Idea. You can also make the whole thing ahead of time. That’s the best part!

Beth’s Vegan Thai Red Curry

Yield: 6 servings
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes

Vegan Thai Red Curry Recipe is a great vegetarian and vegan Thanksgiving Dinner Idea. You can also make the whole thing ahead of time. Includes recipe video too.

4.4 Stars (5 Reviews)


  • 1 tbsp (15 ml) unflavored cooking oil
  • 2 cups (475 ml) white onion, sliced into half moons
  • 1 garlic clove, minced
  • 2 tsp (10 ml) grated ginger
  • 4 tbsp (60 ml) red curry paste
  • 3 (15-oz) cans full fat coconut milk (3 (398ml) cans)
  • 2 tsp (10 ml) brown sugar
  • 1 tsp salt (5 ml)
  • 2 cups (475 ml) sweet potatoes cut into bite-sized half moons or chunks
  • 1 cup (240 ml) cauliflower florets
  • 1 (15-0z) can garbanzo beans, drained and rinsed (1- 425g can)
  • 1 cup kale (240 ml)


  • Red pepper flakes
  • Fresh cilantro, chopped


  1. Heat oil in a large stock pot. Cook onions until fragrant, then add garlic and ginger. Cook for 1 minute until fragrant then add curry paste, cook stirring paste with the vegetables for 1 minute.
  2. Whisk in coconut milk. The full fat variety will have the cream risen to the top, no worries it will melt and combined once heated and stirred.
  3. Add the brown sugar and salt. Then add the sweet potatoes. Allow to cook in the curry for 5-8 mins until tender. Then add the cauliflower, garbanzo beans and kale. Cook until heated through and tender about 5 mins more.
  4. Transfer to a large serving tureen. Garnish with red pepper flakes and fresh cilantro.
  5. Serve along side of brown rice. Enjoy!