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Vegan Gluten-Free Thai Vegetable Curry
THE SPRUCE EATS23Ingredients
30Minutes
430Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 shallots (or 1/3 cup chopped purple onion)
- 1 ginger (thumb-size piece of, or Thai ginger/galangal, grated)
- 4 cloves garlic (minced)
- 2 chilies (hot yellow, minced, or 1 to 2 red chilies, or 1/2 to 1 tsp. dried crushed red chili, chili flakes)
- 1 tsp. ground coriander
- 2 tsp. ground cumin
- 3/4 tsp. ground turmeric
- 1/3 tsp. ground white pepper (available in the spice section)
- 2 bay leaves
- 1/2 cup vegetable stock (strong-tasting, or chicken/faux chicken stock*)
- 1 cup canned chickpeas (drained)
- 1 carrot (sliced)
- 3 cups squash (peeled, or pumpkin, cubed)
- 1 potatoes (cubed)
- 1 cup yam (cubed, or sweet potato, optional)
- 14 oz. coconut milk (1 can, full fat)
- 3 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets)
- 3 Tbsp. fresh lime juice
- 2 Tbsp. brown sugar
- 2 Tbsp. tomato ketchup (or good-tasting tomato puree)
- 1/2 tsp. cumin seed (whole)
- 1/4 cup fresh Thai basil (or sweet basil)
- 2 Tbsp. coconut oil (or vegetable oil)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium840mg35% |
| Potassium1080mg31% |
| Protein8g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber6g24% |
| Sugars10g |
| Vitamin A60% |
| Vitamin C45% |
| Calcium8% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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