As the weather gets chillier, there’s nothing quite like the warmth of a cozy bowl of curry to wrap you in comfort. That’s why I put together this list of 12 Vegan Thai Curry Recipes. Each one of these recipes is bursting with flavor and perfect for those chilly evenings when you want something hearty yet wholesome. Whether you’re craving a spicy kick or a soothing coconut blend, I’ve got you covered.
If you’re someone who loves plant-based meals or you’re simply looking to add more vibrant dishes to your dinner rotation, this post is for you. You don’t have to be a master chef to whip up these vegan curry recipes. They’re designed for everyone, from busy parents to college students, who want to enjoy delicious food without spending hours in the kitchen.
What can you expect? These recipes will not only satisfy your taste buds but also introduce you to the world of Thai curry dishes in a completely vegan way. You’ll find options that are both cozy and nutritious, making them perfect for meal prep or batch cooking. Imagine diving into a bowl of flavorful curry packed with vegetables, tofu, or legumes! It’s both satisfying and guilt-free.
So get ready to elevate your weeknight dinners with these delicious plant-based Thai recipes. I promise you’ll discover some new favorites that are simple to make and perfect for sharing. Let’s dive in and explore these warm, comforting bowls that will make any night feel special!
1. Coconut Green Curry with Tofu
Opening: You want a cozy, veggie-forward bowl that tastes like a hug in a bowl. This Coconut Green Curry with Tofu delivers creamy warmth and fresh herb notes in minutes. Tofu adds heft, while the green curry brings brightness and depth.
Ingredients:
– 1 block firm tofu, cubed
– 1 can coconut milk
– 3 tbsp green curry paste
– 1 cup vegetable broth
– 2 cups mixed vegetables (broccoli, bell peppers, zucchini)
– Fresh basil leaves for garnish
– Cooked jasmine rice or noodles for serving
Instructions:
1. Sauté tofu in a large pan until golden brown.
2. Add green curry paste and coconut milk and stir gently to combine.
3. Pour in vegetable broth and bring to a simmer.
4. Add vegetables and cook 5–7 minutes until tender.
5. Serve hot over rice or noodles, garnished with basil.
for Making the Recipe:
– For extra flavor, marinate the tofu in a splash of soy sauce before cooking.
– Use any vegetables you have on hand for a quick remix.
FAQs:
– Can I use store-bought curry paste? Yes, just choose a vegan option.
– How can I make it spicier? Add more paste or a chopped chili at the end.
Coconut Green Curry with Tofu
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Price updated on December 10, 2025 at 6:21 PM
Hodo Soy Beanery, Tofu Firm Organic, 10 Ounce | Pack of 3
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2. Spicy Red Curry with Chickpeas
Opening: Craving bold, hearty flavor fast? This Spicy Red Curry with Chickpeas hits that spot. Creamy coconut, smoky red curry, and chickpeas give you comfort plus protein in one pot.
It’s ultra-easy and sticks to your weeknight plan. Pair with rice or naan for a satisfying hug in a bowl.
Ingredients:
– 1 can chickpeas, drained
– 1 can coconut milk
– 3 tbsp red curry paste
– 1 cup vegetable broth
– 1 cup diced tomatoes (fresh or canned)
– 1 cup spinach
– Fresh cilantro for garnish
– Cooked rice or naan for serving
Instructions:
1. In a pot, simmer red curry paste with coconut milk until smooth.
2. Stir in chickpeas, broth, and tomatoes and bring to a simmer.
3. Add spinach and cook until wilted, 3–4 minutes.
4. Serve with rice or naan, topped with cilantro.
for Making the Recipe:
– Adjust heat by adding more red curry paste or chili peppers.
– Add bell peppers or carrots for extra color and texture.
FAQs:
– Can I make this ahead? Yes, it stores well in the fridge for up to four days.
– Is it freezer-friendly? Yes. Freeze in an airtight container and thaw before reheating.
Spicy Red Curry with Chickpeas proves weeknights can be cozy and quick. Batch-cook with your vegan thai curry recipes lineup and you’ve got protein, coconut cream, and comforting flavor in one pot—perfect for meal prep and busy days ahead.
Spicy Red Curry with Chickpeas
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Price updated on December 10, 2025 at 6:22 PM
Native Forest Organic Unsweetened Coconut Milk – Canned Coconut Milk, No…
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3. Massaman Curry with Sweet Potatoes and Peanuts
Opening: In the mood for a creamy, comforting curry? This Massaman Curry with Sweet Potatoes and Peanuts brings warmth with cinnamon, star anise, and cardamom. Sweet potatoes add mellow sweetness, while peanuts give a delightful crunch.
It holds up beautifully for a make-ahead meal and pairs well with rice or quinoa.
Ingredients:
– 2 medium sweet potatoes, peeled and cubed
– 1 can coconut milk
– 3 tbsp massaman curry paste
– 1 cup vegetable broth
– 1/2 cup roasted peanuts
– Fresh cilantro for garnish
– Cooked rice or quinoa for serving
Instructions:
1. Sauté massaman paste in a splash of broth until fragrant.
2. Add sweet potatoes, coconut milk, and remaining broth; simmer until potatoes are tender, 15–20 minutes.
3. Stir in peanuts and serve over rice or quinoa, garnished with cilantro.
for Making the Recipe:
– For extra protein, fold in cooked chickpeas.
– Balance sweetness with a small drizzle of lime juice if desired.
FAQs:
– Can I use other vegetables? Carrots or cauliflower work well.
– How long does it last in the fridge? Up to five days.
Massaman Curry with Sweet Potatoes and Peanuts
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Price updated on December 10, 2025 at 6:22 PM
Watcharee’s Thai Massaman Curry Sauce – Authentic Thai Flavor Made from …
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Parami Organic Coconut Curry Simmer Sauce – 16oz Jar | Vegan, Gluten Fre…
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4. Thai Basil Curry with Eggplant
Opening: Eggplant lovers, this one’s for you. Thai Basil Curry with Eggplant mingles meaty chunks with fragrant basil and creamy coconut for a vibrant, spicy-sweet bite.
Gluten-free and friendly to many diets, it’s perfect for batch cooking that tastes better as it rests.
Ingredients:
– 1 large eggplant, cubed
– 1 can coconut milk
– 3 tbsp red curry paste
– 1 cup vegetable broth
– 1 cup Thai basil leaves
– Fresh lime wedges for serving
– Cooked jasmine rice for serving
Instructions:
1. Sauté eggplant until softened.
2. Add red curry paste and coconut milk, stirring well.
3. Pour in broth and simmer 10 minutes.
4. Stir in Thai basil just before serving and serve with rice and lime.
for Making the Recipe:
– A splash of lime juice brightens flavors before serving.
– Top with toasted cashews for extra crunch.
FAQs:
– Can I use frozen eggplant? Fresh is best, but frozen works in a pinch.
– How spicy is this? Adjust curry paste to control heat.
Thai Basil Curry with Eggplant
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Price updated on December 10, 2025 at 6:22 PM
Chaokoh Coconut Milk Unsweetened 6 Pack – Premium, Canned Coconut Milk f…
Amazon$23.95
Thai Kitchen Red Curry Paste, 35 oz (Pack of 6) – Six 35 Ounce Tubs of T…
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Lundberg Family Farms – White Jasmine Rice, Premium Long Grain Bulk Rice…
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Three Ladies Jasmine Rice Extra Super Quality – 10 lbs
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5. Pumpkin Yellow Curry
Opening: Craving autumn vibes in a bowl? This Pumpkin Yellow Curry brings creamy pumpkin with turmeric and cumin for a cozy, nourishing bowl.
It’s quick, versatile, and forgiving — swap veggies as you like and serve with rice or crusty bread.
Ingredients:
– 2 cups pumpkin, cubed
– 1 can coconut milk
– 3 tbsp yellow curry paste
– 1 cup vegetable broth
– 1 cup green beans or other vegetables
– Fresh cilantro for garnish
– Cooked rice or bread for serving
Instructions:
1. Simmer curry paste with coconut milk until fragrant.
2. Add pumpkin and broth; simmer until tender, about 15 minutes.
3. Stir in greens and cook 5 more minutes.
4. Serve with cilantro and rice or bread.
for Making the Recipe:
– Add a pinch of chili flakes for heat.
– For extra creaminess, blend a portion of the curry and stir back in.
FAQs:
– Can I use canned pumpkin? Yes, adjust cooking time since it’s already cooked.
– Can I make it ahead? Yes, refrigerates well and reheats nicely.
Pumpkin Yellow Curry
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Price updated on December 10, 2025 at 6:22 PM
Chaokoh Coconut Milk Unsweetened 6 Pack – Premium, Canned Coconut Milk f…
Amazon$22.99
Maesri Yellow Curry Paste (Kang Karee) 4 Oz.- Pack of 8
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MAE PLOY Curry Paste, Yellow, Small, 14-Ounce (Pack of 4)
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Pacific Foods Low Sodium Organic Vegetable Broth, 32 oz Carton (Case of 12)
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Watcharee’s Thai Yellow Curry Sauce – Authentic Thai Flavor Made from Re…
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6. Pineapple Curry with Vegetables
Opening: Bright, tangy, and just a little spicy, this Pineapple Curry with Vegetables lifts weeknights with sunshine in a bowl.
Sweet pineapple pairs with coconut cream and vegetables for a refreshing curry you’ll want again and again.
Ingredients:
– 1 cup pineapple chunks
– 1 can coconut milk
– 3 tbsp red curry paste
– 1 cup mixed vegetables (bell peppers, snap peas, carrots)
– Fresh basil for garnish
– Cooked rice for serving
Instructions:
1. Sauté red curry paste until fragrant.
2. Stir in coconut milk and bring to a simmer.
3. Add vegetables and pineapple; cook 5–7 minutes.
4. Serve over rice, garnished with basil.
for Making the Recipe:
– Add lentils or tempeh for extra protein.
– Adjust sweetness with more or less pineapple.
FAQs:
– Can I use frozen vegetables? Yes, thaw and drain first.
– How long does it last in the fridge? Up to four days.
Pineapple Curry with Vegetables
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Price updated on December 10, 2025 at 6:23 PM
Thai Kitchen Red Curry Paste, 35 oz (Pack of 6) – Six 35 Ounce Tubs of T…
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Chaokoh Coconut Milk Unsweetened 6 Pack – Premium, Canned Coconut Milk f…
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Thai Kitchen Unsweetened Lite Coconut Milk, 25.36 fl oz (Pack of 6)
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Opening: This Cauliflower and Potato Red Curry is a hearty, cozy staple you can make any night.
Soft potatoes meet tender cauliflower under a punchy red curry, delivering comforting, satisfying flavors.
Ingredients:
– 1 medium cauliflower, florets
– 2 medium potatoes, diced
– 1 can coconut milk
– 3 tbsp red curry paste
– 1 cup vegetable broth
– Fresh cilantro for garnish
– Cooked rice or quinoa for serving
Instructions:
1. Sauté curry paste in a splash of broth until fragrant.
2. Add potatoes and cauliflower with coconut milk and remaining broth.
3. Simmer until vegetables are tender, about 20 minutes.
4. Serve with cilantro over rice or quinoa.
for Making the Recipe:
– Stir in chickpeas for more protein.
– A squeeze of lime adds brightness.
FAQs:
– Can I add protein? Yes, chickpeas or tofu work well.
– How should I store leftovers? Refrigerate in an airtight container for up to five days.
Fun fact: Cauliflower soaks up curry flavor beautifully—2 cups of florets absorb the punch of red curry in minutes. This cozy vegan Thai curry is a foolproof weeknight keeper and a staple among vegan thai curry recipes for easy meal prep.
Cauliflower and Potato Red Curry
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Price updated on December 10, 2025 at 6:22 PM
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8. Thai Coconut Soup with Mushrooms
Opening: When chilly nights call, this Thai Coconut Soup with Mushrooms brings warmth in a bowl.
Creamy coconut broth and earthy mushrooms make a soothing, speedy soup for weeknights or weekends.
Ingredients:
– 1 can coconut milk
– 3 cups vegetable broth
– 2 cups mushrooms, sliced
– 1 tbsp red curry paste
– Fresh cilantro and lime for garnish
– Cooked rice or noodles for serving
Instructions:
1. Simmer coconut milk, broth, and curry paste until fragrant.
2. Add mushrooms and simmer 10–15 minutes.
3. Ladle into bowls and garnish with cilantro and lime, with rice or noodles on the side.
for Making the Recipe:
– Include shiitake or portobello for deeper flavor.
– Adjust spices to your heat preference.
FAQs:
– Can I make this ahead? Yes, reheat gently.
– How long does leftovers last? About three days in the fridge.
Thai Coconut Soup with Mushrooms
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Price updated on December 10, 2025 at 6:22 PM
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9. Thai Vegetable Curry with Tempeh
Opening: Colorful veggies and sturdy tempeh team up in this Thai Vegetable Curry for a satisfying, protein-rich meal.
Creamy coconut, crisp veg, and a hint of tangy spice make every bite lively and comforting.
Ingredients:
– 1 block tempeh, cubed
– 1 can coconut milk
– 3 tbsp red curry paste
– 1 cup mixed vegetables (carrots, bell peppers, broccoli)
– 1 cup vegetable broth
– Fresh basil for garnish
– Cooked rice or quinoa for serving
Instructions:
1. Sauté tempeh until golden.
2. Add curry paste and coconut milk; stir to blend.
3. Pour in broth and add vegetables; simmer until tender, 10–15 minutes.
4. Serve over rice or quinoa with basil on top.
for Making the Recipe:
– Marinate tempeh in soy sauce for extra flavor.
– Add a pinch of sugar to balance heat.
FAQs:
– Can I substitute tofu? Yes, it works well.
– How long will it keep? Up to five days in the fridge.
Weeknight dinners just got a vacation pause button with Thai Vegetable Curry and tempeh. Batch-cook these vegan thai curry recipes for protein-packed bowls all week, and you’ll save time without sacrificing flavor. Cozy, colorful, and endlessly practical for meal prep.
Thai Vegetable Curry with Tempeh
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Price updated on December 10, 2025 at 6:26 PM
Lightlife Vegan Non-GMO Organic Original Soy Tempeh, 8 ounce (Pack of 12)
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10. Sweet Potato and Spinach Curry
Opening: Cozy nights demand nourishing bowls. This Sweet Potato and Spinach Curry blends tender potatoes with leafy greens in a comforting, fragrant curry.
It’s quick to make and great for meal prep, keeping flavors bright the next day.
Ingredients:
– 2 medium sweet potatoes, cubed
– 1 cup spinach
– 1 can coconut milk
– 3 tbsp red curry paste
– 1 cup vegetable broth
– Fresh cilantro for garnish
– Cooked rice or quinoa for serving
Instructions:
1. Sauté curry paste until fragrant.
2. Add potatoes, coconut milk, and broth; simmer until potatoes are tender, about 15 minutes.
3. Stir in spinach until wilted and serve over rice with cilantro.
for Making the Recipe:
– Swap spinach for kale if you like heartier greens.
– Add chickpeas for extra protein.
FAQs:
– How long does it last in the fridge? Up to four days.
– Can I freeze? Yes, but quality may vary after freezing.
Sweet Potato and Spinach Curry
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Price updated on December 10, 2025 at 6:27 PM
Chaokoh Coconut Milk Unsweetened 6 Pack – Premium, Canned Coconut Milk f…
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11. Thai Coconut Curry with Broccoli and Carrots
Opening: A bright veggie-forward curry that proves veggies shine. Broccoli and carrots meet coconut cream for a colorful, nourishing bowl.
Quick enough for weeknights and bold enough to please veggie lovers.
Ingredients:
– 2 cups broccoli florets
– 1 cup carrots, sliced
– 1 can coconut milk
– 3 tbsp yellow curry paste
– 1 cup vegetable broth
– Fresh basil for garnish
– Cooked rice or noodles for serving
Instructions:
1. Sauté curry paste with a splash of broth until fragrant.
2. Add coconut milk and remaining broth; bring to a simmer.
3. Add broccoli and carrots; cook until tender, 10–15 minutes.
4. Serve with basil over rice or noodles.
for Making the Recipe:
– Swap in other veggies like snap peas or bell peppers.
– A squeeze of lime brightens the dish just before serving.
FAQs:
– Can I use frozen broccoli or carrots? Yes, thaw first for quicker cook time.
– How long does it last? Up to five days in the fridge.
Thai Coconut Curry with Broccoli and Carrots
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Price updated on December 10, 2025 at 6:27 PM
Chaokoh Coconut Milk Unsweetened 6 Pack – Premium, Canned Coconut Milk f…
Amazon$23.96
Native Forest Organic Unsweetened Coconut Milk – Canned Coconut Milk, No…
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Maesri Yellow Curry Paste (Kang Karee) 4 Oz.- Pack of 8
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MAE PLOY Curry Paste, Yellow, Small, 14-Ounce (Pack of 4)
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Pacific Foods Organic Low Sodium Vegetable Broth, 32 oz (Pack of 3)
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12. Thai Curry with Lentils and Vegetables
Opening: Hearty lentils meet creamy coconut in this Thai Curry with Lentils and Vegetables. It’s protein-rich, budget-friendly, and deeply satisfying.
Plus, you can mix in almost any vegetables you have on hand for a flexible weeknight option.
Ingredients:
– 1 cup lentils (any color)
– 1 can coconut milk
– 3 tbsp green curry paste
– 1 cup mixed vegetables (carrots, peas, bell peppers)
– 1 cup vegetable broth
– Fresh cilantro for garnish
– Cooked rice or quinoa for serving
Instructions:
1. Rinse lentils and set aside.
2. Sauté curry paste in a splash of broth until fragrant.
3. Add lentils, coconut milk, and broth; simmer until lentils are tender, about 20 minutes.
4. Stir in vegetables and cook until heated through. Serve with cilantro over rice or quinoa.
for Making the Recipe:
– Add a squeeze of lime for brightness.
– Try different lentil colors for varied texture.
FAQs:
– How long does it last? Up to five days in the fridge.
– Can I freeze leftovers? Yes, store in an airtight container.
Thai Curry with Lentils and Vegetables
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Price updated on December 10, 2025 at 6:27 PM
Native Forest Organic Unsweetened Coconut Milk – Canned Coconut Milk, No…
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Exploring these 12 vegan Thai curry recipes will enrich your meal prep routine and bring a whole new level of comfort to your dinner table! With vibrant flavors and nourishing ingredients, these cozy bowls are not only easy to make but also ideal for sharing and enjoying throughout the week.
So, whether you’re a seasoned cook or just starting your plant-based journey, these recipes offer something for everyone. Get cooking and experience the joy of Thai cuisine, one flavorful bowl at a time!
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Frequently Asked Questions
What are the best vegan thai curry recipes for batch cooking and meal prep?
For cozy flavor-packed bowls, start with three vegan-friendly curry styles—red, green, and yellow—to keep things interesting. Build your batch using pantry staples like coconut milk, Thai curry paste, lemongrass, galangal, and a rainbow of vegetables. For meal prep, double the recipe and portion into airtight containers; these vegan thai curry recipes reheat beautifully. They keep in the fridge for up to 4 days or freeze for 2–3 months. Reheat on the stove with a splash of coconut milk and a squeeze of lime to refresh flavors, and finish with fresh herbs. Tip: prep components separately so you can mix and match for endless flavorful curry bowls and cozy vegan meals all week.
How should I store and reheat vegan Thai curry bowls to keep flavor and texture?
Store portions in airtight containers in the fridge for up to 4 days, or freeze for 2–3 months. For best texture, keep the sauce separate from starch (rice or quinoa) and reheat together when serving. Reheat on the stove over low heat with a splash of coconut milk or water, stirring until hot. Brighten flavors with a squeeze of lime, a splash of tamari or coconut aminos, and a pinch of sugar if needed. If freezing, thaw overnight in the fridge before reheating. These steps keep your plant-based Thai recipes vibrant and perfect for meal prep.
Can I customize spice levels or protein in these vegan Thai curry recipes?
Definitely. For milder bowls, start with half the curry paste and add more to taste. For extra heat, stir in chopped fresh chilies or a touch more paste. Protein options include tofu, tempeh, chickpeas, or edamame—all great for plant-based Thai recipes. You can also swap veggies to suit what’s in your pantry. Perfect for cozy vegan meals that stay exciting throughout the week.
What pantry staples boost flavor in Thai curry dishes for cozy meals?
Key ingredients that boost flavor include coconut milk, Thai curry paste, lemongrass, kaffir lime leaves, galangal, and a splash of lime juice. Finish with a dash of soy sauce or coconut aminos, and a touch of palm sugar for balance. These staples make flavorful curry bowls that feel both comforting and authentic in plant-based Thai recipes.
Are these vegan thai curry recipes gluten-free or allergen-friendly?
Most vegan thai curry recipes can be gluten-free if you choose a gluten-free curry paste and swap soy sauce for tamari or coconut aminos. Always check labels, as some brand curry pastes may contain gluten. Serve with rice or quinoa to keep it naturally gluten-free, and customize toppings to fit allergies. This approach makes it easy to keep a batch of cozy vegan meals ready for the week without sacrificing flavor.
Related Topics
vegan thai curry
meal prep
plant-based recipes
cozy meals
flavorful bowls
easy vegan recipes
batch cooking
spicy thai dishes
healthy comfort food
quick vegan meals
vegan dinner ideas
thai cuisine
