Vegan Red Curry with Cauliflower and Potatoes

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  • Makes 9⅓ cups curry + 4 cups rice
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This hearty vegan red curry is spicy, savory, and ready to serve in just 30 minutes. Lemongrass, crushed red pepper, and fresh garlic add an extra infusion of flavor to the base of Thai red curry paste, while coconut milk works its plant-based magic to create a velvety sauce that will leave you licking the bowl. Little red potatoes and riced cauliflower absorb the aromatic curry until they’re plump and tender, but feel free to add in any other favorite veggies you have on hand. Serve over brown rice with a garnish of fresh cilantro and a squeeze of lime to indulge in a dish that’s just as much a feast for the eyes as it is your mouth.

For more quick-and-easy curry recipes, check out these tasty ideas:

By Nancy Macklin, RDN,


  • 1 cup chopped onion
  • ¾ cup chopped red bell pepper
  • 3 cloves garlic, minced
  • 2 tablespoons Thai red curry paste
  • 2 cups low-sodium vegetable broth
  • 2 cups refrigerated unsweetened coconut milk (not canned)
  • 1½ lb. coarsely chopped red potatoes (4 cups)
  • 1 12-oz. package fresh or frozen cauliflower rice
  • 1 6-oz. can no-salt-added tomato paste
  • 1 tablespoon chopped lemongrass (optional)
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon arrowroot powder
  • Sea salt, to taste
  • 4 cups hot cooked brown rice
  • ¼ cup chopped fresh cilantro
  • Lime wedges


  • In a large saucepan cook onion, bell pepper, and garlic over medium 2 to 3 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add curry paste; cook and stir 1 minute. Add the next seven ingredients (through crushed red pepper). Increase heat to high. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender.
  • In a small bowl stir together arrowroot powder and 2 tablespoons water. Add to saucepan; cook and stir 1 to 2 minutes or until thickened. Season with salt.
  • Spoon curry mixture over brown rice and sprinkle with cilantro. Serve with lime wedges.

Comments (4)

(5 from 1 vote)

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Delicious and easy! My sons are not usually huge fans of curry but they devoured this! The leftovers reheated really well for lunch at work the next day too!

Martin Aston

Hi, wouldn’t this be high in saturated fat using the coconut milk? Thank you.


Hello Martin, can you check out how the body process's. I took a class but cannot completely remember but I think the coconut milk goes directly to the liver and not the blood stream. Don't quote me on this but I thought that helped w/the saturated fat of coconut milk? I am going to do more research on this also. Lenna

Forks Over Knives

Hi Martin, We recommend getting the refrigerated style of coconut milk, which is much lower in fat than the standard canned version. Sometimes it's also called Coconut Beverage. Let us know how it turns out!

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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