Thai (red or green) Vegetable & Tofu Curry

Holy curry! It’s a wonderful time for vegetables! Summer has left us and I bet some of you are thinking “Oh crap! All of the fresh vegetables are gone and we are going to have to eat frozen and canned food from now until June.” Don’t worry! Our farmers are hauling in so many LOCAL vegetables, they’re just different than the summer ones! Some of these include: brussels sprouts, kale, broccoli, cauliflower, potatoes, sweet potatoes, yams, cabbage (so many kinds), every kind of squash you could ever imagine, yellow and green zucchini, celery, swiss chard, and the list continues!

So, what do these vegetables mean? If we are buying locally and seasonally, which let’s be honest peeps, we should be! It means instead of fresh salads filled with tomatoes, cucumbers and berries, we are starting to make warm curries, bowls, soups, pastas, and casseroles! These dishes do not have to be super heavy either and can all be packed with beautiful fresh fall vegetables.

Moving on: Curry. A few of my closest friends are East Indian and I have tried to learn everything I can from them when it comes to making curries. It’s so hard to replicate their dishes though, they’re experts when it comes to making a curry (among many other things)! One thing that I have learned; however, is a curry needs a whole lot of ginger and garlic. Like a lot! I’ve made this a rule for both my Indian and Thai curries.

This curry is loaded with vegetables: onions, black or lacinato kale, zucchini, broccoli, yam, bell pepper (optional), celery, and carrots. It’s hearty, it’s healthy, really satisfying, and it comes together in no time – hello mom win! My whole family devours it! I also throw in a can of baby corn because both of my little ones love them so much.

See the recipe below! Let me know what you think 🙂


  • 1 1/2 cups of rice (I usually use a wild rice blend but you could use white, brown basmati, whatever!), rinsed.
  • 1 – 2 tbsp oil (I use coconut oil but olive oil or avocado oil would be great as well)
  • 1 medium sweet white onion, chopped (vidalia or walla walla or just a plain old white onion)
  • 1-2 tbsp fresh ginger, minced or finely grated (This is about the size of your thumb. Heaping tbsps are welcomed!)
  • 3 large cloves of garlic, minced.
  • 1 large red, orange, yellow, or green bell pepper, sliced in strips (2-3 inches long).
  • 2- 3 stalks of celery, diagonally chopped (about 1 cup ).
  • 3 large carrots, peeled and sliced diagonally.
  • 3 cups of chopped broccoli.
  • 2 small to medium sized zucchini, sliced lengthwise in half and then in half again (lengthwise) and then chop into 1-inch thick triangles.
  • 1 yam, peeled and cut into 1 inch cubes.
  • 1 can baby corn (optional but I must say kids love it).
  • 2 cans of full fat coconut milk.
  • 1/2-1 cup of water* (read this before adding water!)
  • 3 tbsp Thai red curry paste. If you want to make your own, check out this recipe by Minimalist Baker.
  • 2 cups lacinato kale, ribs removed and you can either tear into bit size pieces or cut into thin strips. I used a whole bundle of kale for this recipe. I think that’s probably 6-8 large stalks/leaves of kale. Load the kale up! The more the merrier!
  • 2 tbsp Tamari.**
  • 2 tbsp fresh lime juice (you can also use rice vinegar in a pinch).
  • salt to season to your liking!
  • Garnishes: cilantro (basil would be delicious too), chopped cashews, lime wedges, and bean sprouts! Any or all of these would be awesome!
  • Also, if you want this dish to pack a bit more heat, you can add some red pepper flakes or add a tsp cayenne or red chilli powder at the beginning with the onions, garlic, and ginger.


  • Make your rice! 1 1/2 cups of rinsed rice with 3 cups of water. Bring to a boil, cover and let simmer until done. Depending on the rice, anywhere between 20-45 mins 🙂
  • Chop all veggies so that they are similar in size.
  • Heat coconut (or other) oil in large skillet or wok.
  • Add chopped onion and sauté with a pinch of salt until it starts to become translucent (about 4-5 minutes).
  • Add garlic and ginger, stirring constantly to move it around for 1 minute.
  • Add the curry paste. Stir and cook for 2 minutes.
  • Add carrots, yam, and cook for about 5 minutes. Add a splash of water if needed to keep from sticking.
  • Here’s where it gets crazy! I add ALL of the other vegetables: celery, peppers, broccoli, zucchini, baby corn, and kale as well as the coconut milk and water. Cook for about 5-7 minutes. You could cook for less time if you like your veggies more crunchy. I do like all of my vegetables a little on the crunchy side and 5 minutes seems to be perfect. How I tell if my broccoli is done you ask? It turns a beautiful bright green colour. I don’t usually like to cook it much past that!
  • Finally, pour in the Tamari and lime juice and stir all together.
  • Add salt to taste.
  • Get some lovely big bowls, fill those big bowls with rice, curry, and all the delicious garnishes. ENJOY!!

*I don’t always use a full cup of water. I don’t like my curry that runny so it may be more like 1/2-2/3 cup of water. Just add as much water as you’d like until you get the consistency you like.

**If you feel like the curry is lacking some flavour in the final stages, you can totally add more tamari or lime juice, or both!