Gluten-Free Thai Vegetable Curry

Bright, bold, and irresistibly comforting, this Gluten-Free Thai Vegetable Curry is a vibrant plant-based dish that’s both nourishing and packed with flavor. Made with a harmonious blend of creamy coconut milk, fragrant red curry paste, and fresh vegetables like carrots, zucchini, and broccoli, this one-pot recipe delivers a satisfying medley of textures and tastes. Infused with fresh ginger, garlic, and a splash of lime juice for a zesty kick, it’s naturally gluten-free thanks to tamari and specialized curry paste. Ready in just 40 minutes, it’s the perfect weeknight dinner that pairs beautifully with fluffy jasmine rice. Whether you're gluten-free or simply craving a healthy, hearty curry, this dish promises to bring a taste of Thailand to your table!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 medium Yellow onion, diced
• 4 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 3 tablespoons Red curry paste (gluten-free)
• 13.5 ounces Full-fat coconut milk
• 1.5 cups Vegetable broth (gluten-free)
• 2 medium Carrot, sliced
• 1 large Red bell pepper, thinly sliced
• 1 medium Zucchini, chopped
• 2 cups Broccoli florets
• 2 cups Baby spinach
• 2 tablespoons Lime juice, freshly squeezed
• 1 tablespoon Tamari (gluten-free soy sauce)
• 0.25 cup Fresh cilantro, chopped
• 2 cups Jasmine rice (optional, for serving)
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

In a large pot or deep skillet, heat the coconut oil over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 4

Stir in the red curry paste and cook for 1 minute to release its flavors.

Step 5

Pour in the coconut milk and vegetable broth, stirring to combine and bring the mixture to a gentle simmer.

Step 6

Add the sliced carrots, red bell pepper, zucchini, and broccoli florets to the pot.

Step 7

Simmer the vegetables in the curry for 10-12 minutes, or until they are tender but not overcooked.

Step 8

Stir in the baby spinach, allowing it to wilt for about 1-2 minutes.

Step 9

Add freshly squeezed lime juice, tamari, salt, and pepper to taste. Stir well to combine.

Step 10

Remove the curry from heat and garnish with fresh cilantro.

Step 11

Serve the curry hot over cooked jasmine rice if desired.

Nutrition Facts

Serving size	2188 grams (2188.0g)

Amount per serving	% Daily Value*
Calories	2070

Total Fat 124.00g	159%
Saturated Fat 104.80g	524%
Polyunsaturated Fat 0.50g
Cholesterol 0mg	0%
Sodium 5280mg	230%
Total Carbohydrate 219.80g	80%
Dietary Fiber 31.10g	111%
Total Sugars 40.50g
Protein 42.90g	86%

Vitamin D 0IU	0%
Calcium 451mg	35%
Iron 24mg	134%
Potassium 3069mg	65%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.5%

Protein: 7.9%

Carbs: 40.6%