Description
This Thai Red Curry Vegetable Bake is a vibrant and comforting dish perfect for a cozy night in. It combines a colorful mix of vegetables and protein-rich chickpeas simmered in a fragrant red curry coconut sauce, baked to perfection. Served over rice or quinoa, this easy-to-make recipe is a flavorful and wholesome choice that balances spicy, sweet, and tangy notes for a satisfying vegetarian meal.
Ingredients
Scale
Vegetables & Protein
- 2 cups Mixed Vegetables (bell peppers, zucchini, broccoli)
- 1 cup Cooked Chickpeas (or firm tofu as a substitute)
Sauce
- 1 can (14 oz) Coconut Milk (light coconut milk preferred)
- 3 tablespoons Red Curry Paste
- 1 tablespoon Soy Sauce (tamari for gluten-free option)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Brown Sugar (or maple syrup for vegan alternative)
- 1/2 teaspoon Salt (adjust to taste)
- 1 tablespoon Olive Oil (or coconut oil)
Garnish & Serving
- Fresh Cilantro (for garnish)
- Cooked Rice or Quinoa (to serve)
Instructions
- Prepare the curry sauce: In a mixing bowl, combine the coconut milk, red curry paste, soy sauce, lime juice, brown sugar, and salt. Stir well until the mixture is smooth and fully blended.
- Assemble the bake: In a large baking dish, evenly layer the mixed vegetables and cooked chickpeas. Pour the prepared red curry sauce evenly over the top, making sure all the ingredients are well coated.
- Bake the dish: Preheat your oven to 375°F (190°C). Place the baking dish in the oven and bake for about 30 minutes, or until the vegetables are tender and the sauce is bubbling hot.
- Finish and serve: Remove the baking dish from the oven and allow it to cool slightly. Garnish with fresh cilantro leaves for brightness. Serve the curry vegetable bake hot over cooked rice or quinoa for a wholesome meal.
Notes
- To make this dish gluten-free, use tamari instead of soy sauce.
- Firm tofu can replace chickpeas for extra protein or a different texture.
- Adjust the amount of red curry paste to your preferred spice level.
- Light coconut milk reduces saturated fat but regular coconut milk can be used for a richer flavor.
- Serve with jasmine rice for a traditional Thai touch or quinoa for added protein and fiber.
