Thai Veggie Curry

Hey y’all!!

It has been a hot minute since I’ve been on the blogging scene…like over a year too long!! I’m honestly shocked wordpress hasn’t given me the boot, but here we are. As you may have already noticed, I changed my instagram to @chefkelseyanne and my blog domain to to make things more official! During these bizarre times, I’ve been thinking a lot about getting back into regularly doing recipes and original content on both here and my instagram. Believe it or not, I used to be a regular on here back in the day! For the most part, I’ve been trying my best to use up a lot of stuff I already had on hand…canned goods, frozen foods, and such. Turns out, I have A LOT of beans and veggie burgers! My grocery store strategy lately has been pretty simple. The essentials for me are eggs, some kind of meat, and fresh after realizing we had a crap ton of veggies in the fridge.. I decided to make a curry! Curry isn’t typically a go to recipe for me but I do crave something nice and hearty every so often. And the best part is that it’s essentially a one pot dish, super easy, and nutritious!

Thai Veggie Curry

  • 1 can coconut milk
  • 1/2 cup water
  • 3 tablespoons red curry paste
  • 1 tablespoon crushed ginger
  • 2 tablespoons crushed ginger
  • 1/2 teaspoon cumin
  • 1 medium red onion, sliced
  • 1 zucchini, chopped
  • 1 bunch of kale or spinach
  • 1 can of garbanzo beans
  • 1-2 tablespoons olive oil
  • 1 bell pepper, sliced
  • 1 container of white mushrooms, sliced
  • 2 teaspoons of a sweetener of your choice (I used maple syrup–but you can use granulated sugar, brown sugar, coconut sugar, or honey)
  • 1 tablespoon of lime juice or freshly squeezed lime
  • 2 teaspoons of Tamari
  • **add a teaspoon of sambal oelek, sriracha, or red chili flakes for some added heat
  • garnish: cilantro, lime wedges, crushed nuts


  1. Using a skillet with sloped edges, add in your olive oil and chopped onion and saute a couple minutes. Add in your aromatics–ginger, garlic, cumin and saute a couple more minutes on a medium heat, being sure not to burn!
  2. Add in your mushrooms, zucchini, bell pepper, garbanzo beans and continue to saute.
  3. Add in the chili paste and saute until evenly coated on the vegetables.
  4. Next, add in the water and coconut milk and let boil for a couple minutes to help thicken.
  5. Turn heat down to a simmer and cook 10-15 minutes.
  6. Once just about done, add in the spinach/kale and stir into the curry.
  7. Lastly, add in the tamari, sweetener of your choice, lime juice, and hot sauce.
  8. Cook another 5 minutes and garnish with cilantro, crushed peanuts or pistachios, and extra lime!
  9. Salt and pepper to taste, adjust according to your preference!
  10. Serve over rice or eat as is!




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