This one pan vegan Thai curry is infused with so many wonderful flavors and spices and takes minimal time to make. There will be very little clean up, and you'll be left completely satiated after having a bowl of this wonderful curry. It is gluten free, dairy free, and vegan.
Just wanted to let you know this Thai curry was sponsored by my friends over at Oatly!
Why this vegan curry is so awesome
- It can be made in one pan. Less prep mess and easier clean up!
- It is filling without any animal protein sources.
- It keeps well in the refrigerator and tastes delicious re-heated as leftovers.
- It's full of so much flavor although it only takes 30 minutes to cook.
- It's nut free, creamy, and delicious as it's made with oat milk.
This was my first time ever making a curry without the inclusion of canned coconut milk. I didn't think I'd be able to get the same warm and comforting flavors and textures without it.
Boy was I wrong though.
The oat milk lends itself really well to this curry dish, and with the addition of the arrowroot slurry, the thickness is perfection!
How to make vegan Thai curry
Heat a large skillet with deep sides over medium heat. After 2 minutes, add oil, onions, and salt. Cook, stirring often, until onions have softened and are turning translucent (about 5 minutes.)
Add ginger and garlic. Cook, stirring often, until fragrant (about 1 minute.)
Add potatoes and place lid over skillet to cook the potatoes quicker. Stir every 3-4 minutes until almost fork tender. Add eggplant, zucchini, carrots, and bell pepper.
Cook, stirring occasionally for another 5 minutes. Add curry paste and cook another 2 minutes.
Add oat milk and stir to combine. Stir in turmeric powder.
Reduce heat as necessary to maintain a gentle simmer and cook until the vegetables have softened to your liking, about 7 to 10 minutes, stirring occasionally. In a small bowl, whisk together the arrowroot flour with water until combined.
Slowly pour in the arrowroot slurry while whisking. You may not need all of it. Stir for about 1 minute longer.
Remove pot from the heat and stir in coconut aminos and rice vinegar. Taste for additional seasoning.
Serve warm with cooked cauliflower rice or white rice.
What can I serve this vegan curry with?
I'd recommend using a white rice or cauliflower rice. In my opinion, that's what it tastes best with.
You could also try serving it with:
- Brown rice
- Quinoa
- Cous cous
- Na'an or pita bread
- Rice or chickpea pasta
I've lately been so about making one pan and pot dishes. I love how quickly everything can come together.
Of course the minimal cleanup is a big bonus, too.
Feel free to multitask while making this dish. You do not need to stand over the stove the entire time and babysit it.
It's rather forgiving, so long as you give it a nice stir every so often.
I like to make a double batch of this Thai vegan curry and have enough for us throughout the week. I'm not sure how well the recipe would freeze so if you go that route, please do let me know in the comments section! 🙂
Thai Curry Tips!
- Don't skimp out on the aromatics. The fresh onions, garlic, and ginger are instrumental in making this dish taste more authentic and full of flavor.
- Use an authentic curry paste and not curry powder. It will infuse Thai flavor into this dish that you won't be able to achieve otherwise (unless of course you'd like to make your own curry paste! 😉
- Use a creamy oat milk. Do not use one with little to no fat, as your curry will not taste comforting or nearly as fabulous.
- Feel free to get creative with the vegetables in this dish. Be sure to always cook the potatoes first (as they take the longest) and put in vegetables that are more dense / take longer before others. Some other ideas for vegetables include: squash, broccoli, cauliflower, mushrooms, kale, etc.
More one pot and one pan recipes like this:
One Pan Honey Balsamic Chicken
Instant Pot Paleo Chicken Tikka Masala
The Best Paleo One Pan Breakfast
One Pot Thai Vegan Curry
Ingredients
- 2 tablespoons avocado oil or coconut oil
- 1 small yellow onion chopped
- pinch of kosher salt more to taste
- 4 garlic cloves minced
- 1" piece of ginger peeled and grated
- 4-6 Yukon gold potatoes chopped into 2" chunks
- 1 small Japanese eggplant chopped
- 2 zucchinis chopped
- 2 carrots peeled and sliced into 1/4" thick rounds
- 1 red bell pepper julienned
- 1/4 cup red curry paste see notes
- 3 cups oat milk see notes
- 1 teaspoon turmeric powder
- 3 tablespoons coconut aminos
- 2 tablespoons rice vinegar
- 2 tablespoons arrowroot flour
- 2 tablespoons filtered water
- salt and black pepper to taste
Instructions
- Heat a large skillet with deep sides over medium heat. After 2 minutes, add oil, onions, and salt. Cook, stirring often, until onions have softened and are turning translucent (about 5 minutes.) Add ginger and garlic. Cook, stirring often, until fragrant (about 1 minute.)
- Add potatoes and place lid over skillet to cook the potatoes quicker. Stir every 3-4 minutes until almost fork tender. Add eggplant, zucchini, carrots, and bell pepper. Cook, stirring occasionally for another 5 minutes. Add curry paste and cook another 2 minutes.
- Add oat milk and stir to combine. Stir in turmeric powder.
- Reduce heat as necessary to maintain a gentle simmer and cook until the vegetables have softened to your liking, about 7 to 10 minutes, stirring occasionally. In a small bowl, whisk together the arrowroot flour with water until combined. Slowly pour in the arrowroot slurry while whisking. You may not need all of it. Stir for about 1 minute longer.
- Remove pot from the heat and stir in coconut aminos and rice vinegar. Taste for additional seasoning.
- Serve warm with cooked cauliflower rice or white rice. Garnish with red pepper flakes, chopped cilantro or chili oil.
Notes
- Red Thai Curry Paste: Look for it in the Asian section of the grocery store. Thai Kitchen brand is vegetarian, but there are other brands out there too that are great. Just check the labels!
- Oat Milk: For rich and creamy curry, you need to use full fat oat milk (not light/reduced fat). My favorite is Oatly. You can alternatively use canned coconut milk if you do not have access to this item.
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
Super tasty! Thanks!
Hello! I have not made this yet but finally after scouring the internet for days I was trying to find a thai curry recipe without coconut milk; I just don't care for coconut and it is way too high in fat! I cannot wait to make this and will return to let you know how it turns out: i will also use other people suggestions as I bought garam masala from the store recently a 5 cent amount lol.
Hi there, you'll have to tell me what you think!!!!
Made this for dinner on Monday. It was tasty. I added mushrooms in place of zucchini. Didn't use eggplant since I couldn't find a smaller one. I like that this used Oat Milk in it. I did tag you on Instagram. Thanks for the recipe!
I just made this recipe for dinner and it is delicious! Used 2 cups of oatmilk because that's all I had left. I used 2oz of red curry paste from Thai Kitchen. Vegetables used: carrots, green beans, cauliflower, red bell pepper, and fresh corn kernals from a cobb. I basically used the curry recipe to use up the remaining of my vegetables in the fridge. Thanks! Super tasty!
Wow, that sounds absolutely fabulous. I am so happy you enjoyed it... would you mind rating the recipe using the star system on the recipe card? It helps me out tremendously.
How long do you think this will keep in the fridge?
I'd say up to 5 days max.
Enjoyed the portion of this dish, but I think it lacked some flavor at the finish. I added some garam marsala and that perked up the flavor (just a suggestion) -- and I really enjoyed adding oat milk to a recipe, which I've never done before!
Oh, I love that!!!! Love this suggestion and will need to try the garam masala addition! 🙂
Love, love, love this recipe! I add tofu and a little extra hot pepper for a kick.
Oh, that is AWESOME. I love that you added those things... gimme everything extra spicy! 🙂