One Pot Vegetarian Thai Curry

This One Pot Vegetarian Thai Curry is one of the best weeknight meals you will ever eat! It is packed with veggies, protein, and you only need one pot!

One pot vegetarian Thai curry in a bowl

One Pot Meals for the Win

What’s better than a delicious weeknight meal that takes under an hour to make? A weeknight meal where you only need one pot! This one pot Thai vegetarian curry is one of our favorite meals of all time for so many reasons!

  • It is packed with so many vegetables!
  • You get 8 grams of protein per serving and there is NO meat.
  • The flavor of this dish is out of this world!
  • You only need one potto prep and cook this dish. BOOM.

You just can’t beat the connivence of throwing everything for one meal in a skillet, mix, and let it cook!

Thai curry ingredients

Ingredients You’ll Need

We tried to pack this meal with flavor and a ton of nutrient dense ingredients so you are left feeling satisfied and happy! All of the ingredients in this dish are some of our pantry favorites, so you may have everything you need to make this curry right now!

  • Coconut oil
  • Garlic Cloves
  • Grated ginger
  • White onion
  • Carrots
  • Salt
  • Green peppers
  • Snow peas
  • Garbanzo beans
  • Instant white rice
  • Full fat coconut milk
  • Vegetable broth
  • Red curry base
  • Rice vinegar
  • Lime juice

Substitution Options–> Feel free to substitute any of the vegetables with your favorite vegetables! Go ahead and use up anything you have in your fridge! Don’t have garbanzo beans? Use another bean and you’re all set!

One Pot Secret Ingredient

I bet you are all thinking, how in the heck does this meal only need to simmer for 20 minutes if there is rice in it? Let me tell you! Our secret ingredient for skillet meals is minute rice!

That’s right, minute rice has the same nutritional content as regular rice and it cooks twice as fast! Minute rice is perfect for one pot meals like this vegetarian curry because the rice cooks just as long as the vegetables!

If you were to use regular rice in this recipe you may end up with mushy veggies!

Vegetarian Thai Curry in a skillet

Nitty Gritty Details

What type of pot or skillet do I need for this recipe?

We like to use a skillet that is at least 12 inches in diameter and 1-2 inches deep! If you don’t have that type of skillet any dutch oven will work, too! Just be sure whatever pot you use has a cover!

Does it matter if I use minute white rice or minute brown rice?

No, it does not matter what type of minute rice you use! You can not use normal white or brown rice. The recipe will not work.

Can I use any kind of Thai curry past in this recipe?

You can use any type of Thai curry paste that you would like. We like to use this Thai Kitchen red curry paste. If you do use a different curry paste keep in mind that the flavor will change slightly depending on what kind of curry paste you use.

How do I store this vegetarian Thai curry?

You can store this curry in the refrigerator for up to 5 days in the refrigerator in an airtight container.

Can I freeze this one pot vegetarian Thai curry?

We do not suggest freezing this Thai curry after it is made. The minute rice may freeze and get a bit mushy when reheating.

One pot vegetarian Thai curry in a bowl

More One Pot Meals

Watch how to make this!


One Pot Vegetarian Thai Curry

This One Pot Vegetarian Thai Curry is one of the best weeknight meals you will ever eat! It is packed with veggies, protein, and you only need one pot!

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
Author: Lee Funke
Yield: 6 servings 1x
Category: Dinner
Method: Stove-top
Cuisine: Thai


  • 2 tablespoons coconut oil (or olive oil)
  • 5 cloves garlic, smashed and minced
  • 2 teaspoons freshly grated ginger
  • 1/2 large white onion, finely diced
  • 4 large carrots, sliced into coins (~3 cups)
  • 1/4 teaspoon salt
  • 2 medium green bell peppers, sliced
  • 12 oz. snow peas
  • 1 15-oz. can garbanzo beans, rinsed and drained
  • 1 cup instant white rice (instant brown rice works, too!)
  • 1 15-oz. can unsweetened full-fat coconut milk
  • 1.5 cup vegetable broth
  • 2.5 tablespoons red curry paste
  • 2 teaspoons rice vinegar
  • 1 tablespoon lime juice
  • optional sweetener: 1-2 teaspoons maple syrup
  • optional spice: 1-2 teaspoons sriracha or chili garlic sauce
  • optional toppings: fresh cilantro and green onion.


  1. Heat 2 tablespoons of coconut oil in a large skillet. When the coconut oil is fragrant, add garlic, ginger and onion. Saute for 1-2 minutes. Then, add in carrots and salt and continue to saute 2-3 more minutes.
  2. Add in sliced bell pepper, snow peas, and garbanzo beans and saute for 2 more minutes. You don’t want to cook everything down, just a quick saute.
  3. Then, add white rice, coconut milk, vegetable broth, red curry paste, and rice vinegar. Bring to a boil over medium/high heat. Once boiling. Cover and turn the heat down to low. Let simmer for 15-20 minutes or until the rice is fully cooked.
  4. Once the rice is fully cooked, squeeze in fresh lime juice. Then, give it a taste and adjust the salt, as needed. Option to add a little maple syrup if you prefer your curry on the sweeter side or some siracha/chili garlic sauce to make it spicier.
  5. Serve with fresh cilantro and green onion.


  • Serving Size: 1/6
  • Calories: 357
  • Sugar: 12
  • Fat: 18
  • Carbohydrates: 41
  • Fiber: 8
  • Protein: 8
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