One-Pot Vegan Thai Green Curry
Easy to make and packed with flavor, this vegan Thai-inspired curry is sure to be a weeknight favorite!
Servings: 4 bowls
Calories: 412kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion finely chopped (about 1 cup)
- 2 small bell peppers cored and finely chopped
- 3-4 garlic cloves minced
- 1 cup corn kernels fresh or frozen and defrosted
- 8 ounces yukon potatoes diced into 1-inch cubes (about 2 small potatoes)
- 4 ounces green curry paste
- 1 cup coconut milk
- 1 cup water or broth
- 1 tablespoon rice wine vinegar
- 1 tablespoon reduced sodium tamari
- 2 cups cooked rice for serving
- handful fresh basil or cilantro for serving
Instructions
- In a large skillet or pot, warm the oil over medium heat. Add the onion and cook for 3 minutes, until translucent. Add the sliced peppers and garlic then continue to cook for 5-7 minutes more.
- Next, add the corn, curry paste, and water/broth. Stir together then bring to a boil. Add the diced potato, reduce to a simmer, cover and cook for 10 minutes. Add coconut milk and continue to simmer, uncovered, until liquid has reduced and potatoes are tender.
- Lastly, add rice wine vinegar and tamari. Stir to combine. Serve over warm rice and garnish with fresh basil or cilantro. Enjoy!
Notes
Nutrition Facts are an estimate and will vary depending on specific ingredients you choose.
Nutrition
Calories: 412kcal | Carbohydrates: 49g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 244mg | Potassium: 634mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6348IU | Vitamin C: 94mg | Calcium: 82mg | Iron: 4mg