Vegan Thai Coconut Curry Stew

Vegan Thai Coconut Curry Stew

Simmered sweet potatoes and vegetables in a rich coconut curry broth with ginger and lime.

Total 55 min Makes 6 servings Calories 365/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Halal, Kosher

Allergens

Soy

This stew layers red curry paste, coconut milk, and fresh ginger into a fragrant broth that simmers with sweet potatoes, bell peppers, and chickpeas until tender. A finish of lime juice and fresh basil brightens the richness, making it a satisfying weeknight dinner or make-ahead lunch. Serve over jasmine rice or with crusty bread for soaking up the broth.

Ingredients

  • 2 tablespoons coconut oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons Thai red curry paste
  • 2 cans coconut milk (13.5 oz each)
  • 2 cups vegetable broth
  • 1 pound sweet potatoes, peeled and cubed
  • 1 red bell pepper, sliced
  • 1 cup chickpeas, drained and rinsed
  • 1 cup snap peas, trimmed
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 lime, juiced
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon salt, or to taste

Method

  1. Heat the coconut oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

  2. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute.

  3. Stir in the red curry paste and cook, stirring, until darkened and fragrant, about 1 minute.

  4. Pour in the coconut milk and vegetable broth, whisking to dissolve the curry paste into the liquid.

  5. Add the sweet potatoes and bring to a simmer. Cover and cook until the sweet potatoes are just tender, about 15 minutes.

  6. Stir in the bell pepper and chickpeas and simmer, uncovered, until the pepper softens, about 10 minutes.

  7. Add the snap peas, soy sauce, and brown sugar, and simmer until the snap peas are bright green and crisp-tender, about 5 minutes.

  8. Remove the stew from the heat and stir in the lime juice. Season with salt to taste.

  9. Ladle the stew into bowls and top with torn basil and chopped cilantro before serving.

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    Vegan Thai Coconut Curry Stew

    This stew layers red curry paste, coconut milk, and fresh ginger into a fragrant broth that simmers with sweet potatoes, bell peppers, and chickpeas until tender. A finish of lime juice and fresh basil brightens the richness, making it a satisfying weeknight dinner or make-ahead lunch. Serve over jasmine rice or with crusty bread for soaking up the broth.

    55 min 6 servings 365 cal

    Ingredients

    • 2 tablespoons coconut oil
    • 1 yellow onion, diced
    • 3 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 3 tablespoons Thai red curry paste
    • 2 cans coconut milk (13.5 oz each)
    • 2 cups vegetable broth
    • 1 pound sweet potatoes, peeled and cubed
    • 1 red bell pepper, sliced
    • 1 cup chickpeas, drained and rinsed
    • 1 cup snap peas, trimmed
    • 2 tablespoons soy sauce
    • 1 tablespoon brown sugar
    • 1 lime, juiced
    • 1/2 cup fresh basil leaves, torn
    • 1/4 cup fresh cilantro, chopped
    • 1/2 teaspoon salt, or to taste

    Method

    1. 1

      Heat the coconut oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

    2. 2

      Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute.

    3. 3

      Stir in the red curry paste and cook, stirring, until darkened and fragrant, about 1 minute.

    4. 4

      Pour in the coconut milk and vegetable broth, whisking to dissolve the curry paste into the liquid.

    5. 5

      Add the sweet potatoes and bring to a simmer. Cover and cook until the sweet potatoes are just tender, about 15 minutes.

    6. 6

      Stir in the bell pepper and chickpeas and simmer, uncovered, until the pepper softens, about 10 minutes.

    7. 7

      Add the snap peas, soy sauce, and brown sugar, and simmer until the snap peas are bright green and crisp-tender, about 5 minutes.

    8. 8

      Remove the stew from the heat and stir in the lime juice. Season with salt to taste.

    9. 9

      Ladle the stew into bowls and top with torn basil and chopped cilantro before serving.