Vegan Thai Purple Curry

A Vegan Thai Purple Curry is a vibrant and colorful twist on classic Thai curry, featuring purple-hued ingredients and creamy coconut milk for a striking, flavorful dish. The purple color is achieved with ingredients like purple sweet potatoes and purple cabbage, making this curry not only visually impressive but also nutrient-rich.

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

1 tablespoon coconut oil
1 medium red onion, diced
3 cloves garlic, minced
1 tablespoon grated ginger
1-2 tablespoons Thai red curry paste (for a mild base with vibrant color)
1 can (14 oz) coconut milk
1 cup vegetable broth
1 medium purple sweet potato, peeled and diced
1 cup purple cabbage, chopped
1/2 cup sliced bell peppers (orange or yellow for contrast)
1/2 cup green beans, trimmed
1/2 cup firm tofu or chickpeas (for added protein)
1 tablespoon soy sauce or tamari (for gluten-free)
1 teaspoon maple syrup or coconut sugar (optional, for a touch of sweetness)
Fresh basil, cilantro, or green onions for garnish
Lime wedges (for serving)

Instructions

1. Sauté Aromatics

In a large pot, heat the coconut oil over medium heat. Add the red onion, cooking for 3-4 minutes until softened.
Stir in the garlic and ginger, cooking until fragrant, about 1 minute.

2. Add Curry Paste

Stir in the Thai red curry paste, cooking for 1-2 minutes to release its flavors.

3. Add Liquids and Color

Pour in the coconut milk and vegetable broth, stirring well to mix. Bring the mixture to a gentle simmer.

4. Add Purple Vegetables

Add the purple sweet potato and cabbage, stirring to coat. Cover and simmer for 10-15 minutes, until the sweet potato is tender and the cabbage has softened, giving the curry a rich purple hue.

5. Add Other Vegetables and Protein

Add the bell peppers, green beans, and tofu or chickpeas. Stir to combine, adding soy sauce and maple syrup for seasoning. Simmer for an additional 5 minutes until the vegetables are tender-crisp.

6. Serve and Garnish

Ladle the purple curry into bowls, garnishing with fresh basil, cilantro, or green onions. Serve with lime wedges on the side for added freshness.

Serving Suggestions

Serve over steamed jasmine or basmati rice to absorb the rich curry flavors.
Enjoy with a side of fresh cucumber salad for added texture and coolness.

Tips

Spice Adjustment: Add a pinch of chili flakes or sliced fresh chilies for extra heat.
Purple Color Boost: If a deeper purple hue is desired, add a splash of beet juice for added vibrancy.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

This Vegan Thai Purple Curry combines the classic flavors of Thai cuisine with a beautiful purple color, making it a unique and memorable dish for any meal. Enjoy the creamy texture, bright flavors, and visual appeal of this plant-based delight!