Easy Red Vegetable Curry with Coconut Milk
Quick stovetop curry built on potatoes, chickpeas, and carrots simmered in Thai red curry paste and coconut milk. Aromatic ginger and garlic deepen the flavor, while a splash of vinegar or lime juice brightens the finish. Ready in under 30 minutes, serve over jasmine rice or with naan.
Ingredients
- 1 cup potato, peeled and cut into small cubes, cubed
- 1 cup yellow or white onions, diced
- ½ cup baby carrots, thinly sliced on the biasregular carrots1:1vegetable
adjust cut size
- ½ cup scallions, thinly sliced
- 1 tbsp peanut oil
- 1 16-oz can garbanzo beans, drained
- 2 cloves garlic, finely minced
- 1 inch cube ginger, peeled, finely minced
- 2 tbsp Thai red curry pastered curry powder0.5:1spice
less paste-like texture
- 1 can coconut milk, unshaken
- ¼ tsp salt
- 2 tbsp rice vinegar or fresh lime juice
Instructions
- 1
Heat peanut oil in a large pan or wok over medium heat until shimmering.
- 2
Add potato, onion, and carrot; sauté, stirring frequently, until onions turn translucent and potatoes soften slightly, about 5 minutes.
- 3
Add garbanzo beans, garlic, and ginger; sauté for an additional minute.
- 4
Push vegetables to the sides of the pan. Scoop coconut cream from the top of the can into the middle of the pan.
- 5
Add curry paste to the cream and stir well to combine, stirring continuously for 1 minute until fragrant.
- 6
Add remaining coconut milk and salt; stir together with vegetables.
- 7
Bring to a boil, then reduce heat and simmer until potatoes are soft, about 10 minutes.
- 8
Add scallions during the final three minutes of cooking.
- 9
Sprinkle vinegar or lime juice over the curry.
- 10
Serve with jasmine rice and/or naan bread.
Tips
Scoop the thick coconut cream from the top of an unshaken can for a more concentrated curry base.
Add scallions near the end to preserve their fresh bite and color.
Good to Know
Refrigerate in an airtight container up to 4 days. Reheat gently on the stovetop, adding a splash of water if needed.
Prep vegetables (potato, onion, carrot, garlic, ginger) up to 1 day ahead. Assemble and cook on the day of serving.
Spoon curry over jasmine rice or serve alongside naan bread. Pair with fresh herbs like cilantro or basil if desired.
Common Mistakes
Do not skip the simmering step to avoid undercooked potatoes.
Do not shake the coconut milk can before opening to avoid missing the rich cream layer.
Do not add scallions too early to avoid wilting them into mush.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
adjust cut size
less paste-like texture