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    Hummusapien » Recipes » Lunch and Dinner » Easy Veggie Red Curry With Carrots and Spinach

    ★★★★★ from 2 reviews

    Easy Veggie Red Curry With Carrots and Spinach

    Published Sep 23, 2019 · Modified Nov 10, 2022 · by Alexis Joseph · 10 Comments

    Jump to Recipe

    This quick and easy one-pan Veggie Red Curry is comfort in a bowl! Plant powered and full of flavor for weeknight dinners. Vegan and gluten-free!

    This Quick and Easy One Pan Veggie Curry is comfort in a bowl! Plant powered and full of flavor for weeknight dinners. Vegan and gluten-free!

    Curry is one of those things that people think they dislike and I then have no way of not saying "wait...I think you're mistaken."

    It happened with my mom last weekend at a Thai restaurant. I, per usual, ordered the most sensational red curry and wanted her to get all up in its flavor town.

    She was sure her and curry weren't cool. I was sure she was mistaken.

    Upon first bite, she let out an "mmmm." Ahh, sweet satisfaction! Today's vegetarian red curry recipe calls for Thai red curry paste and it's those Thai flavors that most people can agree with.

    This Quick and Easy One Pan Veggie Curry is comfort in a bowl! Plant powered and full of flavor for weeknight dinners. Vegan and gluten-free!I think Indian food in particular and the word "curry" as a whole tends to give people a fright. No curry monsters under the bed here, though. Just pure, unadulterated curry that is SO BEYOND EASY to whip up.

    Who doesn't want a quick weeknight dinner that's 100% plant powered (ahem, vegan and gluten-free) and on the table in less than thirty minutes? Kinds like my Creamy Vegetable Chickpea Curry. We out heeeeyaaaa.

    The best part is that it's super customizable. You could do green beans, sweet potatoes, or cauliflower in here as well if you're not feeling carrots. And any green will work! We served ours over brown rice for some oomph.

    This Easy One-Pan Veggie Red Curry recipe is brought to you by none other than the fabulous Brandi Doming of The Vegan 8! Her latest cookbook, The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients or Less is nothing short of gorgeous.

    vegan-8-cookbook

    Talk about refreshingly short ingredient lists! They're awesome for anyone new to plant-based cooking or seeking simplified, wholesome, family-friendly options for weeknight dinners.

    Each of the 100 recipes uses 8 ingredients or less (not including salt, pepper, and water) to create satisfying, comforting meals your whole family (even the non-vegans!) will just love.

    I particularly love Brandi's entire chapter on crowd-pleasing desserts, featuring drool-worthy recipes like Chocolate Fudge Swirl Ice Cream, Baked Pumpkin Spice Chocolate Chip Donuts, and Toffee-Pecan Glazed Cake.

    This Quick and Easy One Pan Veggie Curry is comfort in a bowl! Plant powered and full of flavor for weeknight dinners. Vegan and gluten-free!

    Craving more curry? Don't miss my other go-to recipes!

    • Creamy Vegetable Chickpea Curry
    • Vegetable Shrimp Curry with Cauliflower Rice
    • Thai Curry Soba Noodle Bowls
    • Curried Cauliflower Chickpea Buddha Bowl
    • Curried Chickpea Salad

    Curry in a hurry!

    Print
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    curry in bowl with rice

    Veggie Red Curry with Spinach and Carrots Recipe

    ★★★★★ 5 from 2 reviews
    • Author: Alexis Joseph | Hummusapien
    • Prep Time: 15 min
    • Cook Time: 10 min
    • Total Time: 25 minutes
    • Yield: 4 servings 1x
    • Category: Main Meals
    • Method: Stovetop
    • Cuisine: Indian
    • Diet: Gluten Free
    Print Recipe
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    Description

    Quick, easy, and full of flavor, this One Pan Veggie Curry with Spinach and Carrots is comfort in a bowl! Serve over rice, if desired. Vegan and gluten-free!


    Ingredients

    Units Scale
    • 3 medium carrots, cut into ¼-inch rounds
    • 1-inch knob fresh ginger, peeled and grated
    • 2 (13.5oz) cans chickpeas, drained and rinsed
    • 1 (13.5oz) can full-fat coconut milk
    • ¼ cup red curry paste
    • ½ tsp fine sea salt
    • 1 tbsp coconut sugar
    • 3 cups fresh spinach leaves
    • 1 tbsp fresh lime juice
    • cooked rice, for serving
    • roasted cashews and crushed red pepper flakes, to garnish

    Instructions

    1. Add carrots, ginger, and ½ cup water to a large pan over medium-low heat. Cook for 5-8 minutes, stirring occasionally, until carrots are almost tender. Add 1 tbsp more water at a time if necessary to keep carrots cooking.
    2. Stir in chickpeas, milk, curry paste, salt, and sugar.
    3. Increase heat to high and bring to a boil. Once boiling, cover and reduce the heat to low, and simmer for 5 minutes or until chickpeas and carrots are tender and the sauce has slightly thickened.
    4. Remove from heat and stir in lime juice and spinach until wilted. Season to taste with lime juice and salt. Serve over rice and garnish with red pepper flakes and cashews.

    Notes

    Reprinted with permission from The Vegan 8, by Brandi Doming, copyright © 2018 Brandi Doming. Published by Oxmoor House, an imprint of Time Inc. Books.

    Keywords: veggie red curry

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Lexi Stromberg says

      April 30, 2020 at 11:07 pm

      So easy and delicious! Best curry I’ve ever had!

      ★★★★★

      Reply
      • Alexis Joseph says

        May 01, 2020 at 12:47 pm

        Wonderful! Thanks a ton for letting me know, Lexi!

        Reply
    2. Sarah Johannesen says

      April 23, 2020 at 8:40 pm

      This was so delicious! I added in peppers since that's what I had versus carrots and had it on top of sweet potatoes instead of rice and it was sooo yummy!

      ★★★★★

      Reply
      • Alexis Joseph says

        April 23, 2020 at 9:01 pm

        Mmmm I love peppers! So glad you loved this one, Sarah 🙂

        Reply
    3. Olga says

      October 06, 2019 at 1:33 pm

      Thanks so much for this recipe! I don't fancy curry but I want to try it. But I am trying to reduce fat, and I am afraid about this full fat coconut can of milk.... Could it be any substitution? Thanks!

      Reply
      • Alexis Joseph says

        October 09, 2019 at 10:07 pm

        Hey there! Sure, you can use canned lite coconut milk. It's just more watery coconut milk 🙂

        Reply
    4. The Vegan 8 says

      September 23, 2019 at 10:37 pm

      Thank you so much babe for the review of my book and sharing this recipe with your readers! It looks just wonderful and I'm so grateful for you doing it. The pictures look beautiful. Thank you so much Alexis!!

      Reply
      • Alexis Joseph says

        September 24, 2019 at 11:50 pm

        Of course! Such a lovely book, Brandi 🙂

        Reply
    5. Saguren Redyrs says

      September 23, 2019 at 10:36 am

      This looks simple and easy enough for a non-food-making-expert like me. I am personally not a big fan of curry - probably because when ever I've eaten the stuff it's been way more than what my taste buds can take. I wouldn't mind a little to taste, but often times I feel like it steals from the natural flavors of the food. I'd want to try this in a few days (once my current to-eat meals are done), but with less than half of the red curry paste.

      Reply
      • Alexis Joseph says

        September 24, 2019 at 11:51 pm

        If you're not a fan of curry, maybe skip this one!

        Reply

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    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

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