Vegan Thai Red Curry

(This recipe is adapted from COOKIE + kate)

I LOVE cooking, but anything that gets cooked at my house these days has to meet some really stringent criteria:  it has to be vegan, gluten free, sugar free, quick and easy to make, and delicious enough for my meat and dairy eating husband to also enjoy it.  I have given up on the final one, which is that my kids would love it too.  My 23 year old stepson is up for trying new things any time he is around, and my two year old will usually give things a tiny try, but my 12 and 14 year old kiddos are a completely different story… we’re talking plain noodles, pickles, and potato chips here, folks.  It is not pretty.

This recipe meets all my attainable criteria with flying colors.  It is SO good, SO easy, and SO healthy!  We make it with 4 cups of jasmine turmeric rice, which my 14 year old will consume on a good day.  Everything else gets chopped and thrown in one pot.  The longer it sits on the stove, the better it gets, so if your world is anything like mine, that means you can make it when you have 15 minutes and then forget about it other than the occasional stir.

Here’s what you’ll need:

2 cups jasmine rice

2 tsp. turmeric

1 small onion, your pick, I use yellow

2 bell peppers, I like red and yellow for the color

3 carrots

4 good-sized handfuls of fresh baby spinach

2 T. Thai red curry paste (note:  if it is important for you, look for a vegan and GF variety)

2 T. soy sauce (remember the vegan, GF part again, if you want)

2 T. lime juice

1/2 tsp. salt

1/2 can (7 oz.) coconut milk

7 oz. almond milk, or the rest of the can of coconut milk, your choice

7 oz. water

Mix rice, turmeric and 4 cups of water in a separate pot.  If making and serving immediately, go ahead and cook the rice.  If making ahead of time, cover the pot and let it sit until 30 minutes before supper time.

Chop the onion, peppers, and carrots into pieces of similar size.  Put all ingredients (other than rice and turmeric) into a pot.  Cover, turn heat on medium low, stirring occasionally.  Once it is cooking well, turn down the heat to low and let it sit, stirring occasionally, until you are ready to eat.  That’s it!

I hope you enjoy this super easy, super healthy dinner as much as we do!  And be sure to check out for their original recipe, beautiful pictures, and more awesome whole food recipes!

So much love,


Author: April

As a wife, mom, psychotherapist, and recovering perfectionist parenting in a blended family, I am learning how to find peace in the face of the unfixable. A rare genetic disorder has turned life on its head for myself and my family, and there is no cure, so this is a truth to be accepted rather than a problem to be solved.

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