Vegan Thai Red Curry with Cauliflower and Potatoes Recipe | Yummly
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Vegan Thai Red Curry with Cauliflower and Potatoes

Robin S.: "Delicious! Only used one can of whole cream cocon…" Read More
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  • 3 tablespoons canola oil
  • 1 medium onion (halved and thinly sliced)
  • 1 red bell pepper (medium, seeds and membranes removed, thinly sliced)
  • 8 yukon gold potatoes (baby, sliced)
  • 2 cups vegetable broth
  • 30 ounces coconut milk
  • 15 ounces diced fire roasted tomatoes
  • 4 ounces red curry paste
  • 4 cloves garlic (minced)
  • 2 tablespoons minced ginger
  • 1 head cauliflower (cut into florets)
  • 1 cup carrots (julienned, or 2 medium carrots, coarsely grated)
  • 5 ounces baby spinach
  • 1 lime (large, juiced)
  • salt (to taste, or vegan "fish" sauce)
  • thai basil leaves (for garnish, optional)
  • 3 cups jasmine rice (cooked)
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories980Calories from Fat380
    Total Fat42g65%
    Saturated Fat30g150%
    Trans Fat
    Calories from Fat380
    Total Carbohydrate136g45%
    Dietary Fiber18g72%
    Vitamin A130%
    Vitamin C220%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Robin S. 6 days ago
    Delicious! Only used one can of whole cream coconut milk and it was FANTASTIC!
    LK 10 months ago
    I’m going to try again with only one can of coconut milk, half a lime, and more spices, as the flavor was quite washed out and citrusy. Overall not terrible, but the recipe seems to need a lot of tweaking.
    Riley Deutsch a year ago
    This was delicious!! Really easy to pick and choose which veggies are added in. I’ve been searching for a recipe with a slightly thicker broth, this one was pretty watery, but still tasty
    kelly Takacs a year ago
    AMAZING!!! I used sweet potatoes instead of white Yukon. I used half of the coconut milk and I also used a low-fat version. I used 6 ounces of red Thai curry. I also put a little bit of lime zest into it. I used a vegan oyster sauce ,4 tablespoons. It’s a keeper
    Jeff F a year ago
    Second time making this. I added extra veggies and crispy tofu, cause why not, and used reduced fat coconut milk to save a couple WW points, greatness. This is definitely a part of our family dinner rotation going forward. Nice work!
    Camilla K. a year ago
    i liked the base recipe with some modifications. i added parsnips for half of the carrots (they take on the flavors better), substituted brussel sprouts (which i sauteed shortly after the onions, and added green chillis. i also added chipotle to the tomatoes and roasted them separately and popped them in at the end. the added flavors plus some salt made it just right
    Larissa a year ago
    A little disappointed with this recipe, it was kind of bland in taste and the vegetables didn’t cook well when I followed the instructions.
    Sarah Salberg a year ago
    Great flavor. 4 ounces curry paste was a bit spicy for us, but delicious!
    Manuzon a year ago
    Soooo flavorful and delicious. Left off the basil leaves but did everything else according to the recipe. Plenty of leftovers as well. The prep time was very long, but I am a beginner. Keep in mind: you’ll need a per large pan to work with.
    Pam a year ago
    This was a light and delicious curry and not heavy with curry powder taste I roasted the cauliflower prior to adding it to the curry (tossed with a little olive oil salt and pepper before roasting). Also used only one can of coconut milk and 4-5 tsp red curry paste
    Roderick Lee 2 years ago
    It was absolutely delicious! I substituted sweet potatoes for the potatoes. The amount of soup it made would yield 8 generous portions instead of four.
    Laura Brown 2 years ago
    Biggest tip: It’s all about the curry paste. Super tasty recipe with a couple of modifications - instead of two cans of coconut milk I substituted one can of coconut cream. This makes for a little bit richer of a coconut flavor and a creamier sauce, it dilutes into the stock so well. Also adding bean sprouts at the end when serving was super tasty!
    June 2 years ago
    Not good. Could have just been user error or the brand of curry paste i bought. The picture looks amazing though. Really bummed out it didnt turn out the way i hoped.
    Edwin Dalorzo 2 years ago
    Very delicious curry. This was a wonderful combination of flavors: the lingering taste of the curry, the cauliflower, the potato and the bell paper, all in one bite, was a winning combination. The delicious and spicy curry sauce greatly enhances the taste of the cauliflower and enriches the potatoes starchy favor. Now, this is not my favorite curry, but my wife said this was in her top 5 now. She repeated a second plate and what we saved in the fridge she mysteriously made it disappear the next day.
    Herr 2 years ago
    I love this recipe and have made it at least 3 times in the past 2 months!
    Kyleigh Senger 2 years ago
    amazing! i added more curry paste (6 tbsp instead of 2) and not as much vegetable broth. Also added salt and pepper and extra bell pepper
    Nicole 2 years ago
    I have made this dish several times now and have always only used one can of coconut milk. This produced a less runny dish which both my husband and I enjoyed. Will make again.
    Jamie Brown 2 years ago
    It was ok. As others stated, a bit bland. It needed salt and I also added a bit of liquid aminos. I don’t think the veggies absorbed the flavors well - maybe sauté veggies with some curry powder & salt before adding the sauce ingredients?? Not sure if it’d help. I’d also like the sauce to be thicker, possibly half the veggie broth & coconut milk to start and add more as needed.
    Nik Feder 2 years ago
    The amount of broth makes it too liquidish. other than that it is good.
    Loiwal 2 years ago
    Really nice. Tasted fantastic
    ShAy FoSter 2 years ago
    It turned out great, except I had to add more red curry paste, added a bunch of curry powder, and tandoori powder, cayenne pepper, and salt. Extra spinach, extra bel pepper, and one extra thing of Thai coconut milk. Once I did that, it was AMAZING!!!
    Izzy 2 years ago
    it tastes ok, but could use more seasoning and salt. next time I'd like to try making ahead or in a slow cooker for more flavorful potatoes and cauliflower. I'd also cook rice in the broth as a one pot dish to help with the thin broth
    Kes K. 2 years ago
    It is good with additional seasonings, especially salt! I added some garbanzo beans also, one 15 oz. can and it helped to thicken the sauce a bit more as the original version makes a very runny broth. Cook it down a bit even if you don’t add other ingredients and the sauce thickens more.
    CreativeReign 2 years ago
    Delicious, worth trying. Mixed up the vegetables and added beans as well. 👍🏻
    Jeffrey Jackson 2 years ago
    It turned out good, but could use more seasoning! Servings sizes are big
    Christie D. 2 years ago
    Pretty good I used coconut cream instead of milks and curry powder instead of paste. It was a bit sweet!
    Hanna Park 3 years ago
    will add more curry, salt, and spice next time
    Fauver 3 years ago
    bland. i would not make it again.
    Mat Jones 3 years ago
    Great taste, but I don't know where they got the 25 minute cook time. In all I spent about an hour or more and wound up adding more curry paste and some chili paste for heat. Easy to follow and tasted great.
    Amy Baker 3 years ago
    My pan wasn’t large enough for all of the ingredients, however the taste was great!