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Dinner / Healthy Lunch Recipes / Meal Prep / Plant-based

Veggie Thai Red Curry

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Food Guilt can really sabotage your health and nutrition goals, I see it all the time with my nutrition coaching clients. They come to me because they are frustrated and need a little help, they typically believe that healthy food is bland or boring because we have been conditioned to think that. They would eat the bland food like a boring uneventful salad only to feel unsatisfied and would crave something better. Then when they ate the thing, you know the thing that you’re “not suppose to eat” you end up feeling not great, can cause you to feel shame or guilt because you know if you keep doing this you will never reach your goals which can lead to a downward spiral.

One of my BIGGEST missions is to show people that healthy eating CAN and SHOULD be flavourful, fun and really tasty (and help women heal their relationships with food and their bodies too). One of the easiest ways to make a food taste great is to add in spices and aromas. This ignites your senses and helps to kick start digestion even before you take your first bite. That’s why I love this tasty Veggie Thai Red Curry dish, loaded with veggies, plant-based protein and so much spice that you can’t help but feel like you are eating comfort food. BUT unlike traditional high calorie and fat comfort food this meal gives your body so many vitamins, mineral, antioxidants, and fibre.

This is one of the reasons I love Indian and Thai food. There is no shortage of spices, and this is amazing because spices add a lot of smell and flavour with no calories, no to low sodium and have amazing health benefits. When cooking I try and think of different ways to add in not only spices, but colours and fun flavours.

Some fun flavour foods to try out without adding calories, sodium or sugar:

  • spices – love curries, cumin, chili, paprika, cayenne, tumeric
  • fresh herbs – cilantro, basil, parsley, rosemary, thyme
  • vinegars – apple cider, white wine, red wine, rice and balsamic
  • lemon grass – one of my new favs!!! If you want a video on how to use just let me know in comments below
  • lemon or lime juice – citrus adds a huge pop of fresh flavour and smells so good
  • onions and garlic – not only do they add lots of flavour they are prebiotics which help feed probiotics which is great for gut health

If you cook with foods that pack a punch your taste buds will thank you and it doesn’t take any extra time just a little creativity. I like to take the guess work out by sharing healthy recipes that make you satisfied and don’t take up too much of your precious time. Try one of the newest recipe creations this week by grabbing the ingredients to make the Veggie Thai Red Curry below. This recipe is a favourite from my Sugar Detox in 10 Days Cookbook available here:

The Recipe


Veggie Thai Red Curry

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes


2 cloves garlic, minced

1 inch ginger, shredded or minced

½ yellow onion, diced

1 red pepper, diced

1 yellow pepper, diced

1-2 carrots, peeled and sliced

3 tablespoons Thai red curry paste

1 (19oz) can regular coconut milk

2 cups chickpeas, cooked

2 tablespoons tamari or soy sauce

1 tablespoon rice vinegar

2 cups baby spinach or kale

½ tablespoon corn starch

dash of salt and pepper

Serve over basmati or cauliflower rice or quinoa


1.     Cook rice or quinoa according to package.

2.     In a large skillet over medium heat add  onion and sauté until onion has softened. Add in ginger and garlic and cook until fragrant, about 30 seconds, stirring frequently.

3.     Add in 2 chopped bell pepper and carrots and cook until fork tender then add curry paste, coconut milk, chickpeas, soy sauce, rice vinegar, spinach, cornstarch and salt and pepper. Simmer on low 10-15 minutes on low heat.

4.     Serve in bowl 1/3 rice and the rest of bowl filled with Thai Curry mixture.

5.     Garnish with fresh cilantro.

Note – can add lemon grass to this recipe. Cut off end use bottom 2-3 inches, peel outer tough layer off. Grate and add to dish with garlic and ginger.

Modification – If you’re not fond of chickpeas you can always substitute the chickpeas with chicken use 2 lbs boneless skinless chicken breast or thighs

If you make this recipe I would love to hear what you think in the comments below. As always sharing is caring, if you know someone who would love this recipe I would so appreciate you sharing it with them because who doesn’t love free healthy recipes?

Thank you for continuing to visit this website, making the recipes and being apart of this healthy community. I am really grateful for your support.

Happy Meal Prep Sunday,