Adapted from: https://themovementmenu.com/vegan-thai-curry/
Serves: 6 Total time: 45 minutes
- 2 tablespoons avocado oil or coconut oil
- 1 small yellow onion, chopped
- pinch of kosher salt (adjust to taste)
- 4 garlic cloves, minced
- 1″ piece of ginger peeled and grated (or 1tsp ginger powder)
- 4-6 white potatoes or sweet potatoes, chopped into 2″ chunks
- 1 small Japanese eggplant, chopped
- 2 zucchinis, chopped
- 2 carrots peeled and sliced into 1/4″ thick rounds
- 1 bell pepper, julienned
- 1/4 cup red curry paste
- 3 cups oat milk or coconut milk
- 1 teaspoon turmeric powder
- 3 tablespoons coconut aminos (or soy sauce)
- 2 tablespoons rice vinegar
- 2 tablespoons arrowroot flour (or other thickener – cornstarch, potato starch, etc.)
- 2 tablespoons water
- salt and black pepper, to taste
- Heat oil in a large skillet with deep sides over medium heat. After 2 minutes, add onions and salt. Cook, stirring often, until onions have softened and are turning translucent (about 5 minutes – don’t let them get too brown).
- Add potatoes and place lid over skillet. Stir every 3-4 minutes until potatoes are almost fork tender. Add eggplant, zucchini, carrots, and bell pepper. Cook, stirring occasionally for another 5 minutes. Add curry paste, garlic, ginger, and turmeric powder and cook another 2 minutes.
- Add oat/coconut milk and stir to combine.
- 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. Simmer for about 1 minute longer, or until slightly thickened.
- Remove pot from the heat and stir in coconut aminos and rice vinegar. Taste and adjust seasoning, if needed.
- Serve warm with cooked rice.
(Tip: if you do not have the vegetables that are listed in the recipe, feel free to sub for whatever fresh or frozen veggies you have in your fridge or freezer.)