This vegan one-pan red curry is the perfect simple but satisfying dinner! Healthy, comforting, and so easy to make.
I feel like curry is the epitome of the perfect satisfying, soul-warming, comfy, cozy dinner. When it comes to dinner, I can get lazy after baking all day. So when I saw this simple recipe, I was immediately intrigued. Not only did it require only one pan and minimal ingredients, I was extra excited because it’s from my friend Brandi’s amazing new cookbook!
Brandi blogs over at The Vegan 8, and her recipes always look absolutely mouthwatering, but they’re also extremely manageable. She keeps the ingredients recognizable, healthy and wholesome, and as her blog’s name makes clear, the recipes only use 8 ingredients or less! I’m so excited to now have a tangible book full of her beautiful recipes! I totally gravitate toward simple recipes, for dinnertime especially. I knew that Brandi’s curry would have tons of flavor but still doable for a weeknight.
Ingredients for vegan one-pan red curry
- Carrots: carrots give the curry great texture and a bit of sweetness.
- Broccoli: I used frozen broccoli, which adds so much nutrition and more veg to the curry.
- Fresh ginger: fresh ginger adds amazing flavor.
- Chickpeas: chickpeas are the star here and they add great flavor, texture, and plant-based protein.
- Soy milk: Brandi’s recipe calls for coconut milk but I used soy instead and it came out great! Make sure to stick with a creamy nondairy milk, not something like rice/almond so that the sauce will thicken up.
- Red curry paste: I hadn’t tried red curry paste before, but it’s SO good and flavorful! I found mine in a small jar in the international aisle.
- Date sugar: Brandi’s recipe called for coconut sugar but I only had date sugar and it tasted great!
- Spinach: lots of fresh spinach gets added at the end, so it gets all wilted and it’s a great way to add more greens to the meal.
- Lime juice: lime juice adds some freshness to finish everything off.
Tips for making vegan one-pan red curry
- Appreciate how simple this is! I’m normally not a fan of savory recipes for curries especially, because they’re have an ingredients list that’s a mile long. My favorite thing about this recipe, though (aside from the taste of course), was that it requires SO few ingredients, but still packs amazing flavor. The fact that this one requires one pan and very few, easy to find ingredients had me convinced to try it and I’m so, so happy it did.
This recipe now has a solid, well-earned spot in our dinner rotation. Details for Brandi’s book are below, and I HIGHLY encourage you guys to check it out. It’s absolutely beautiful, and there are tons of incredible recipes to choose from! She’s got everything from breakfast, to fun dips, soups, main dishes, and obviously my favorite, sweets!
Here’s a photo (below) from Brandi’s book!
Check out the book here!
Vegan One-Pan Red Curry + The Vegan 8 Cookbook
Ingredients
- 3 medium carrots, cut into 1/4 inch rounds
- 2 cups frozen broccoli
- 1 inch knob fresh ginger, peeled and grated
- 3 cups canned chickpeas, drained and rinsed
- 1 1/2 cups soy milk – Brandi's recipe calls for coconut, but I tried out soy instead and loved it! Make sure to stick with a creamy nondairy milk, not something like rice/almond so that the sauce will thicken up.
- 1/4 cup red curry paste
- 1/2 tsp salt
- 1 tbsp date sugar – Brandi's recipe calls for coconut sugar
- 3 cups fresh spinach leaves
- 1 tbsp lime juice
- Optional: cauliflower rice or quinoa to serve
Instructions
- Add the carrots, broccoli, ginger, and 1/2 c water to a large pan over medium low heat. Cook 5-8 minutes, until the carrots are almost fully tender. Add water by 1 tbsp as necessary to avoid burning.
- Add the chickpeas, soy milk, curry paste, salt, and date sugar, and stir.
- Increase the heat to high and bring to a boil.
- Cover the pan, reduce to low heat, and simmer for 5 minutes, until the vegetables are totally tender and the sauce has thickened slightly.
- Add the spinach and lime juice, remove from the heat, and stir to help the spinach wilt down.
- I served the curry over cauliflower rice, but you could also use quinoa or your other favorite whole grain.
- Top with crushed red pepper, another squeeze of lime juice and enjoy!
Hi Sara! Thank you so much for the amazing review! I’m so happy you love the book and this curry so much!! Your pics look beautiful! Glad to hear the soy milk worked, too. It’s nice and creamy like coconut so I can see how it would work. Just a little note in case any of your readers ask, it’s important to stick to a creamy milk and not like ones like rice or almond, otherwise the curry will be less rich and more watery and not thicken up. Thank you again so much Sara!
Thanks, Brandi!! And thanks for the tip, I added it to the recipe 🙂 Congrats again on your book it is so beautiful, when it got delivered I sat down for about an hour just reading through it like a novel????
I made this for my dinner tonight. It was just me eating it, so I cut the recipe in half, then used half of it on cauliflower rice and the other half on top of a baked potato for tomorrow’s lunch. I made it exactly as you wrote it above. So delicious and filling!
Ah happy you liked it!! And you literally may have just changed my life with putting it over a potato I cannot wait to try that!! I’ve seen that done with chili and such but curry I feel like would be even more amazing! Thanks for sharing 🙂
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