Vegan Thai Ginger Curry
with Creamy Coconut Veggies, Peanuts & Lime Rice
Vegan Thai Ginger Curry
Fragrant ginger curry with creamy coconut veggies, crunchy peanuts, and bright lime rice for a bold, satisfying vegan dinner.
Ingredients
For 2 servings
- 1 unit Bell Pepper
- ¼ ounce Cilantro
- 1 unit Coconut Milk
- 1 tablespoon Curry Powder
- 1 thumb Ginger
- 6 ounce Green Beans
- ½ cup Jasmine Rice
- 1 unit Lime
- ½ ounce Peanuts
- 1 unit Shallot
- 1 ounce Sweet Thai Chili Sauce
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- Cooking Oil
- Salt
- Sugar
Asian
PDF
DifficultyMedium
Prep Time10m
Total Time30m
Calories610
Protein10g
Carbs77g
Fat30g
Tags:
VeganCalorie SmartFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🥜PeanutsSwaps and substitutions
For a nut-free version, swap the peanuts for toasted pumpkin or sunflower seeds, or leave them off entirely. If you avoid coconut, use an unsweetened oat or soy cooking cream; for low-sugar diets, choose a milder chili sauce or reduce it.
What to serve with it
Serve with extra lime wedges and a crisp cucumber or carrot salad to brighten the creamy curry. Warm flatbread or steamed greens also work well to stretch the meal without overpowering the ginger and coconut flavors.
You might also like
Curried Cauliflower & Potatoes
40 min405 cal
Forbidden Rice Salad
40 min518 cal
Crispy Chili-Roasted Tofu
45 min471 cal
Afghan Red Lentil Soup
45 min530 cal
Pumpkin and Cauliflower Soup with Coconut Milk, Coriander, and Cilantro
40 min444 cal
Forbidden Rice Salad
45 min507 cal
Vegetarian Paella
40 min401 cal
Wholesome Hoisin Veggie Stir-Fry
35 min480 cal