Nut-Free Thai Vegetable Curry

Creamy, comforting, and completely nut-free, this Nut-Free Thai Vegetable Curry is a perfect weeknight dinner for those with nut allergies or dietary restrictions. Bursting with vibrant flavors, this allergy-friendly dish features a medley of fresh vegetables like red bell pepper, carrot, zucchini, and baby spinach, all simmered in a luscious coconut milk base infused with nut-free red curry paste, garlic, ginger, and a touch of lime juice for brightness. Gluten-free diners can easily substitute tamari for soy sauce, making this versatile curry adaptable for various diets. Quick and easy to prepare in just 40 minutes, it’s a wholesome and hearty option served over jasmine rice or quinoa. Whether you're seeking a tailor-made vegan recipe or a nut-free twist on a classic Thai favorite, this dish delivers big on flavor and allergen-conscious comfort.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Vegetable oil (or coconut oil if tolerated)
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, minced
• 1 medium Red bell pepper, sliced
• 1 large Carrot, thinly sliced
• 1 medium Zucchini, sliced
• 14 ounces Canned coconut milk (ensure nut-free and allergen-safe brand)
• 1 cup Vegetable broth
• 3 tablespoons Nut-free red curry paste
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 1 tablespoon Lime juice, freshly squeezed
• 2 cups Baby spinach
• 0.25 cup Fresh cilantro, chopped (optional)
• 3 cups Jasmine rice or quinoa, cooked, for serving
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Heat the vegetable oil in a large pot or deep skillet over medium heat.

Step 2

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

Step 3

Stir in the minced garlic and ginger, and cook for 1-2 minutes until fragrant.

Step 4

Add the sliced red bell pepper, carrot, and zucchini. Sauté for 5-6 minutes until the vegetables start to soften.

Step 5

Stir in the nut-free red curry paste and cook for 1 minute, allowing the flavors to bloom.

Step 6

Pour in the coconut milk and vegetable broth. Bring the mixture to a gentle simmer.

Step 7

Stir in the soy sauce or tamari and freshly squeezed lime juice. Let the curry simmer for about 10 minutes, stirring occasionally, until the vegetables are tender.

Step 8

Add the baby spinach to the pot and cook for 1-2 minutes until wilted.

Step 9

Season with salt and pepper to taste.

Step 10

Serve the curry hot over cooked jasmine rice or quinoa. Garnish with fresh cilantro if desired.

Nutrition Facts

Serving size	2148.4 grams (2148.4g)

Amount per serving	% Daily Value*
Calories	2559

Total Fat 131.60g	169%
Saturated Fat 89.10g	446%
Polyunsaturated Fat 0.70g
Cholesterol 0mg	0%
Sodium 6053mg	263%
Total Carbohydrate 321.10g	117%
Dietary Fiber 21.30g	76%
Total Sugars 38.90g
Protein 48.70g	97%

Vitamin D 0IU	0%
Calcium 421mg	32%
Iron 27mg	151%
Potassium 3623mg	77%

*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: 44.5%

Protein: 7.3%

Carbs: 48.2%