Vegetarian Thai Coconut Red Curry Recipe Jeanettes Healthy

Vegetarian Thai Coconut Red Curry is a one pot vegan/vegetarian meal that cooks in less than 30 minutes. I love Thai curries, especially red curry. The fragrant spices are mellowed and complimented with coconut milk, creating a luscious sauce that is delicious over rice or rice noodles.

Vegetarian Thai Coconut Red Curry - this vegan/vegetarian one pot meal cooks in less than 30 minutes; delicious served over steamed rice or rice noodles

My son, Kyle, is cooking dinner for friends this coming week who requested a vegan meal. Kyle learned how to cook this summer, and he’s been cooking community-style dinners for fellow college classmates this year. I love how he is sharing his love for friends and fellowship over home-cooked meals.

So, this weekend, when Kyle texted me for ideas for a vegan meal, I came up with a variety of ideas, from vegan burrito bowls to vegan chili to vegan bolognese sauce, and this Vegetarian Thai Coconut Red Curry which also happens to be vegan.

I first made this Vegetarian Thai Coconut Red Curry for a family who had a baby earlier this year. The mother is vegetarian so I adapted my go-to Thai Red Curry Chicken with Winter Squash recipe to make it vegetarian and vegan. Instead of fish sauce, I used soy sauce, and vegetable broth instead of chicken broth. Tofu and peas provide the protein in this vegetarian Thai red curry stew, and butternut squash and cauliflower add bulk and texture to this dish. Be sure to use firm tofu; otherwise, it might fall apart during the cooking process.

Other vegetables that could be used include carrots, potatoes, green beans, Japanese eggplant, bamboo shoots, baby corn, or straw mushrooms.

If you can find lemongrass and kaffir lime leaves, this stew will take on some extra fragrance. Lemongrass can be found in some supermarkets where the herbs are located. I’ve only had luck finding kaffir lime leaves at Asian grocery stores.

This vegetarian Thai coconut red curry stew is delicious served over steamed rice or try rice noodles for a change.

Vegetarian Thai Coconut Red Curry

Ingredients

  • 15 ounces coconut milk divided
  • 2½ tablespoons red curry paste
  • 2 tablespoons soy sauce
  • 1 cup vegetable broth
  • 1 teaspoon coconut palm sugar or brown sugar
  • 2 stalks lemongrass bottom third trimmed and smashed
  • 14 ounces firm tofu cut into wedges (slice tofu in half horizontally first, then cut into wedges)
  • 2 cups cauliflower florets
  • 2 cups butternut squash cut up into 1″ pieces
  • 1 teaspoon lime juice
  • 6 kaffir lime leaves optional
  • 1/2 cup frozen peas

Instructions

  1. Heat ½ cup coconut milk in a small saucepan over medium heat. Cook until it bubbles and thickens; add red curry paste and cook for another minute or two, mixing it in well with the coconut milk. Add rest of coconut milk, soy sauce, broth, sugar, lemongrass, tofu, cauliflower, butternut squash, lime juice, and kaffir lime leaves. Bring to a boil, then reduce heat to low and cook until cauliflower and butternut squash are tender, about 20-25 minutes. Add peas and cover for another 5 minutes, or until peas are warm.

Heat ½ cup coconut milk in a small saucepan over medium heat. Cook until it bubbles and thickens; add red curry paste and cook for another minute or two, mixing it in well with the coconut milk. Add rest of coconut milk, soy sauce, broth, sugar, lemongrass, tofu, cauliflower, butternut squash, lime juice, and kaffir lime leaves. Bring to a boil, then reduce heat to low and cook until cauliflower and butternut squash are tender, about 20-25 minutes. Add peas and cover for another 5 minutes, or until peas are warm.

Recipe Notes

Other vegetables that can be used include potatoes, carrots, string beans, Japanese eggplant, bamboo shoots, baby corn, and straw mushrooms.

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Source: Jeanettes Healthy Living

Slow Cooker Cincinnati Chili Recipe Jeanettes Healthy Living

Slow Cooker Cincinnati Chili is packed with flavor, with a touch of cinnamon and spice. Serve topped with chopped onion and finely shredded cheddar cheese in the traditional style. I first made Cincinnati chili about four years ago after hearing several people from Cincinnati rave about it. A friend gave me a can of Cincinnati chili so I could try it, and I used that as a sample to come up with a version that was pretty close to it, but with a lot less salt.

Slow Cooker Cincinnati Chili - this is one of my kids' favorite meals - pure comfort food - perfect for back to school

It took a number of tries before I got the recipe very close to true Cincinnati chili. There are a lot of different spices and ingredients that work together to create the unique flavor profile for Cincinnati chili.

Although I could figure out the basic ingredients, it wasn’t until a Cincinnati chili enthusiast friend who is also an incredible food scientist told me the secret ingredients. He said there was probably a touch of cloves and vanilla in the chili, so I revised my original recipe and came up with this more flavorful Slow Cooker Cincinnati Chili.

This has become one of my family’s favorite recipes and my youngest son has requested it for his birthday dinner several times. Our family tradition has been that the birthday boy gets to choose whatever he wants for dinner. I remember making this Cincinnati chili with all the fixings for his 13th birthday several years ago. This chili freezes well, so don’t be afraid to make the whole recipe.

Slow Cooker Cincinnati Chili Recipe

Ingredients

  • 3 pounds lean ground beef I used grass-fed
  • 8 cups water
  • 1 large onion finely chopped
  • 6 cloves garlic minced
  • 3 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cumin
  • 4 tablespoons chili powder
  • 2 teaspoons ground black pepper
  • 2 teaspoons ground allspice
  • 1/2-3/4 teaspoon cayenne pepper
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon vanilla extract
  • 3 teaspoons Worcestershire sauce
  • 8.8 ounces tomato paste Two 4.4ounce tubes
  • 2 tablespoons apple cider vinegar
  • 3 bay leaves
  • 1 ounce unsweetened chocolate
  • 2 teaspoons sea salt
  • 4 cups water

To Serve

  • cooked spaghetti
  • fine shredded Cheddar cheese
  • chopped onions
  • cooked red kidney beans

Instructions

  1. Place ground beef and water in a large pot, breaking up pieces. Bring to a boil, then reduce heat to medium-low and simmer 20 minutes. Drain meat and place in food processor; pulse until meat is a fine consistency (do not overprocess). Transfer to a slow cooker; add remaining ingredients. Cook on low for 8 hours.

To serve

  1. Spoon chili on top of cooked spaghetti and top with some shredded cheese, onion and kidney beans.

Recipe Notes

Nutrition facts are for chili only.

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Source: Jeanettes Healthy Living