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+ servings
two bowls of vegan Thai curry with a linen napkin

One Pot Thai Vegan Curry

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.
Course Main Course, Soup
Cuisine Thai
Keyword dairy-free curry recipe, one pot curry, thai curry recioe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 256kcal


  • 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


  • 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.


  • 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.


Calories: 256kcal | Carbohydrates: 43g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Sodium: 261mg | Potassium: 1023mg | Fiber: 9g | Sugar: 17g | Calcium: 252mg