The Best Easy Vegan Red Curry Stew

This easy vegan red curry stew is loaded with comfortable warming vegetables like peppers, tomatoes, red onions, beans, and of course a spicy red curry. It’s a cozy, comforting, and warming bowl of keep-eating-forever stew.

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If you adore red curry and cozy winter flavors then the best Easy Vegan red curry stew is for you. Think thick, just the right amount of chunky, spicy, and flavorful. It’s a simple, delicious, and time-saving recipe because it can be made in a regular pot in 25 minutes or cooked in a slow cooker or an instant pot. It’s a versatile, simple, and utterly luxe vegan stew. 

The base of this vegetable red curry stew is a boatload of veggies. Think fork-tender cauliflower rice, spicy peppers, and lots of flavors. 

What’s great about this easy vegan red curry stew

  • Packed with tender vegetables and lots of flavors 
  • Creamy delicious sauce
  • Full of immune system boosting ingredients and spices 
  • Vegan 
  • Gluten-free – just use tamari sauce instead of soy sauce 
  • Instant pot curry stew 
  • Crockpot friendly dinner 
  • Meal prep friendly – can be made in advance and frozen for later 
  • What deliciousness ingredients to use in this vegan red curry recipe 
  • Cauliflower rice 
  • Red bell peppers
  • Canned crushed tomatoes 
  • Garlic
  • Onions
  • Ginger
  • And the star of the show, red curry paste

Thick or thin sauce?

It’s entirely up to you. If you like a thick sauce just let the sauce thicken while cooking. If you prefer a thinner sauce you can add more liquid such as water or plant milk…or add a little extra low-sodium vegetable stock. Personally, I’m a fan of a thick creamy sauce that’s just enough to cover all the veggies and be soaked up by the rice. But whatever your personal preference is you can customize this recipe to fit it.

How to cook vegan red curry stew in a crockpot 

It couldn’t be any simpler than this. 

One of the great things about this easy vegan stew is how versatile it is. Don’t have a lot of time to waste? No problem. Just toss all the ingredients into a crockpot and let it cook for 4-5 hours. That’s it. Simple, quick and so easy.

How to make an Instant pot vegan curry stew recipe 

This simple and tasty vegan stew is great for cooking in an instant pot. Just add all the ingredients to the instant pot and cook at high for 3 minutes with the quick release on. Serve with a garnish of fresh basil and a side of fluffy rice and enjoy. 

Frequently asked questions 

Can I use other vegetables in red curry stew?

Yes, absolutely. You can use almost any veggies you like. This dish can handle any chunky veggies you throw in it, so if you have veggies that need to be used you can easily add them to the dish.

Some of my favorite extra veggies to include are:

  • Zucchini 
  • Potatoes 
  • Sweet potatoes 
  • Chickpeas 
  • Okra
  • Corn
  • Pumpkin 
  • Eggplants

Can I make this red curry stew gluten-free?

Yes! Just substitute soy sauce with tamari sauce and the recipe is gluten-free. 

What can I serve with red curry stew?

I like to serve this stew with my fluffy curry rice, but other great options are:

  • Rice
  • Wild rice etc
  • Quinoa
  • Couscous (don’t use couscous if you need a gluten-free dinner)
  • Potatoes 
  • Sweet potatoes 
  • Bread
  • Tortillas 

Can I freeze red curry stew?

Yes, this recipe is freezer-friendly. You can easily freeze it for a later day and reheat it when needed.

Can I use diced tomatoes?

Absolutely. I like to use canned crushed tomatoes because it’s super easy and I usually always have it in my pantry, but you can easily use diced tomatoes if you prefer.

How to make vegan red curry stew:

Instructions

Cooking on the stove 

  • Heat olive oil in a large pot and add the cauliflower rice, chopped bell peppers, and diced red onions. Let the veggies cook while stirring occasionally until the onions begin to soften. Add all the spices and curry paste along with the minced garlic and ginger. Stir to combine and let it cook for a minute before adding the beans, tomato paste, crushed tomatoes, and vegetable stock. 
  • Bring to a boil and turn the heat down to a simmer. Cover with a lid and let the stew gently simmer for 20 minutes.
  • Add more liquid if needed and serve with a side of rice and a topping of your choice.Enjoy.

Cooking vegan red curry stew in a crockpot 

  • Add all the ingredients into a crockpot and let it cook for 4-5 hours. That’s it. Simple, quick and so easy.

Cooking in an Instant pot

  • Just add all the ingredients to the instant pot and cook at high for 10 minutes with the quick release on. Serve with a garnish of fresh basil and a side of fluffy rice and enjoy. 

The Best Easy Vegan Red Curry Stew

This easy vegan red curry stew is loaded with comfortable warming vegetables like peppers, tomatoes, red onions, beans, and of course a spicy red curry. It’s a cozy, comforting, and warming bowl of keep-eating-forever stew.
If you adore red curry and cozy winter flavors then the best Easy Vegan red curry stew is for you. Think thick, just the right amount of chunky, spicy, and flavorful. It’s a simple, delicious, and time-saving recipe because it can be made in a regular pot in 25 minutes or cooked in a slow cooker or an instant pot. It’s a versatile, simple, and utterly luxe vegan stew. 
Course Dinner
Cuisine American
Keyword dinner, instant pot, slow cooker, vegan dinner
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

  • 2 tbsp Olive Oil
  • 1 cup Cauliflower Rice
  • 1 tbsp Soy Sauce or Tamari
  • 3 tbsp Red Curry Paste
  • 1 cup Vegetable Stock
  • 2 Red Bell Peppers Roughly chopped
  • 2 tbsp Tomato Paste
  • 1 can Crushed Tomatoes
  • 2 Red Onions Diced
  • 4 cloves Garlic Minced
  • 1 -inch Fresh Ginger Minced
  • 1 15oz can Beans Kidney beans or black beans, rinsed and drained
  • 8-10 Olives Sliced
  • 1 tbsp Dried Basil
  • 1 tsp Sea salt or Kosher Salt

Optional Topping Suggestions

  • Avocado
  • Cheese Vegan or your preferred
  • Tortilla Chips
  • Fresh Cilantro or Fresh Basil

Instructions

Cooking on the stove 

  • Heat olive oil in a large pot and add the cauliflower rice, chopped bell peppers, and diced red onions. Let the veggies cook while stirring occasionally until the onions begin to soften. Add all the spices and curry paste along with the minced garlic and ginger. Stir to combine and let it cook for a minute before adding the beans, tomato paste, crushed tomatoes, and vegetable stock. 
  • Bring to a boil and turn the heat down to a simmer. Cover with a lid and let the stew gently simmer for 20 minutes.
  • Add more liquid if needed and serve with a side of rice and a topping of your choice.
    Enjoy.

Cooking vegan red curry stew in a crockpot 

  • Add all the ingredients into a crockpot and let it cook for 4-5 hours. That's it. Simple, quick and so easy.

Cooking in an Instant pot

  • Just add all the ingredients to the instant pot and cook at high for 10 minutes with the quick release on. Serve with a garnish of fresh basil and a side of fluffy rice and enjoy. 

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