Red Curry With Veggies (Vegan and Gluten Free)

Makes 4 servings
This red curry comes together in a flash and is loaded with colorful veggies. It is creamy, a little spicy, and super satisfying. Red curry paste adds wonderful depth of flavor and complexity to the curry. It is made from exotic ingredients such as red chili, garlic, lemongrass, galangal, and kaffir lime. I love cooking with red curry paste because it fills the kitchen with a fragrant aroma and adds beautiful color to the dish. Coconut milk adds richness and rounds out the flavors of the curry. Serve this veggie red curry alongside some fluffy jasmine rice for a healthy and delicious meal.



1 onion, diced
1 pound gold potatoes, diced
3 tbsp. red curry paste
1 (14.5 oz.) can diced tomatoes
1 (13.5 oz.) can coconut milk
1 tbsp. organic cane sugar
1 tbsp. liquid aminos
1 red bell pepper, diced
1 cup snow peas
1 cup peas


  1. Sauté onions and potatoes in 1 tbsp. of coconut milk over medium high heat for 5 minutes.
  2. Add in red curry paste, the rest of the coconut milk, diced tomatoes, sugar, and liquid aminos. Stir to combine and simmer for 20 minutes
  3. Add in red bell pepper and simmer for 5 minutes.
  4. Add in snow peas and peas and simmer for 5 minutes.
  5. Serve and enjoy!


By Tiffany Wu / Guest Blogger

Tiffany is a student at JMU, majoring in dietetics. Her family owned a Chinese restaurant when she was growing up, so her passion for food and cooking began at an early age. She especially likes creating delicious and healthy plant-based recipes.