Healthy Eats: Vegan Thai Red Curry
  • March 18, 2014
  • When it comes to cooking, I like to refer to myself as “The One Pot Wonder.” The less that a recipe requires me to have on hand, the more likely I am to do it. Y’all already know that I’m a pro when it comes to veggie chili, but this week I thought I’d branch out a bit and try my hand at a vegan red Thai curry. I love spicy foods, and since most curries are meat-optional, this recipe was a win-win. It didn’t hurt that it was literally one of the easiest things I’ve ever done (seriously, the hardest part was peeling sweet potatoes), and that it made an astonishing EIGHT SERVINGS. Yes, eight servings with only about 15 minutes of active work. I know it was eight servings because I had three friends over for dinner and The Bachelor, and when we were finished, there was enough left to fill four lunch Tupperware containers. In my book, this recipe was a success.

    ingredients

    Ingredients:

    • 1 Tbsp. of olive oil
    • 1 whole onion, chopped
    • 3 cloves of garlic, minced
    • 1 red bell pepper, chopped
    • 1 jalapeno, chopped
    • 1 sweet potato, peeled & diced
    • 1 cup of red lentils
    • 4 cups of vegetable stock
    • 1 Tbsp. of chill powder
    • 1 can red curry sauce (I used Trader Joe’s!)
    • 1 can of diced tomatoes
    • 1 can of red kidney beans, rinsed
    • Cilantro
    • Lime

    1. Heat olive oil in a large pot on medium. Add garlic and onion; sauté for five minutes.

    2. Add red pepper, jalapeno, sweet potato, lentils, and veggie stock. Season with salt & pepper.

    step one

    3. Cover and let it simmer for 15-20 minutes until potatoes are softened.

    4. Add curry sauce, kidney beans, and tomatoes. Cover and simmer another 10 minutes.

    step two

    5. You’re finished! Serve alone or with brown rice, and garnish with a fresh squeeze of lime and cilantro.

    finished product

    Do you have any other one-pot recipes like this one? Any go-tos for cooking for a group of friends?

    About Kristen Geil

    A native of Lexington, Kentucky, Kristen moved to Chicago in 2011 and received her MA in Writing, Rhetoric, and Discourse from DePaul while trying to maintain her southern accent. Kristen grew up playing sports, and since moving to Chicago, she’s fallen in love with the lakefront running path and the lively group fitness scene. Now, as a currently retired marathoner and sweat junkie, you can usually find her trying new workouts around the city and meticulously crafting Instagram-friendly smoothie bowls. Kristen came on to A Sweat Life full-time in 2018 as Editor-in-Chief, and she spends her days managing writers, building content strategy, and fighting for the Oxford comma.

    2 thoughts on “Healthy Eats: Vegan Thai Red Curry

      1. Kristen Geil

        Lenka- I know! A lot of the ingredients are those “kitchen staples,” plus you can customize it based on what you have! Jealous of your vacation!

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