A perfect high protein, low-carb main dish. Vegan Thai Coconut Vegetable Curry is a scrumptious vegan curry where everyday vegetables are simmered in a Thai coconut curry sauce for. This delectable vegan curry recipe is made for Instant Pot or stove.
Vegan Thai Coconut Vegetable Curry is a scrumptious vegan curry where everyday vegetables are simmered in a Thai coconut curry sauce for. This delectable vegan curry recipe is made for Instant Pot or stove. Skip the chickpeas and serve this over cauliflower rice or heart of palm noodles for a complete low-carb vegan dinner.
This veggie curry also freezes well so if you make up a batch, pop the leftovers in the freezer and take out when you need a healthy dinner on the fly! Just like most vegetarian and vegan meals, it’s not as low in carbs as most keto-friendly recipes but it’s still great for those who follow a low carb diet.
Instructions 1 Heat a pan at medium heat and melt your coconut oil. Mince your ginger and garlic and add to the pan. ... 2 Add your soy sauce, thai curry paste, tomato paste, and almond butter. Stir for 1 minute and add your Tofu cubes. ... 3 Serve with chopped coriander and green onions to add a bit of freshness to the dish.