This one pot vegetarian Thai curry is a simple, flavorful weeknight meal that delivers plenty of vegetables, plant-based protein, and an impressive depth of flavor—without multiple pans or complicated steps. It’s designed to be cooked entirely in one large skillet or pot, so cleanup is quick and easy.
One Pot Meals for the Win
Weeknight dinners should be fast, nourishing, and satisfying. This Thai-inspired vegetarian curry checks all three boxes. It cooks in the same pan you use to prepare it, combines vegetables and legumes for texture and protein, and gets its rich, savory-sweet flavor from coconut milk and red curry paste. It’s a great option when you want something comforting yet light on effort.
- Packed with a variety of vegetables for color, nutrients, and texture.
- Provides plant-based protein—about 8 grams per serving—thanks to chickpeas.
- Rich, layered flavor from coconut milk, red curry paste, ginger and lime.
- Made entirely in one pot for minimal cleanup.
Ingredients You’ll Need
The ingredients are pantry-friendly and easy to swap based on what you have on hand. This recipe emphasizes fresh aromatics and a balance of savory, tangy and slightly sweet notes.
- 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 (about 3 cups)
- 1/4 teaspoon salt
- 2 medium green bell peppers, sliced
- 12 oz snow peas
- 15 oz canned garbanzo beans (chickpeas), rinsed and drained
- 1 cup instant white rice (instant brown rice works too)
- 15 oz canned unsweetened full-fat coconut milk
- 1.5 cups vegetable broth
- 2.5 tablespoons red curry paste
- 2 teaspoons rice vinegar
- 1 tablespoon lime juice
- Optional: 1–2 teaspoons maple syrup to sweeten
- Optional: 1–2 teaspoons sriracha or chili garlic sauce for heat
- Optional toppings: fresh cilantro and sliced green onion
The One Pot Secret: Instant Rice
A key reason this recipe comes together quickly is the use of instant (minute) rice. Instant rice cooks much faster than regular rice while keeping similar nutritional value, which lets the rice finish cooking in the same short simmer time as the vegetables. If you use regular long-grain or brown rice, you may overcook the vegetables while waiting for the rice to finish, so instant rice is recommended for this one-pot method.
Nitty Gritty Details and Tips
What cookware should I use?
Use a large skillet at least 12 inches in diameter with 1–2 inches of depth, or a covered Dutch oven. The pot needs a lid so the rice can steam and finish cooking evenly.
Instant white or instant brown rice?
Either instant white or instant brown rice will work. Do not substitute regular (non-instant) rice for this quick one-pot method unless you adjust cooking time and liquid carefully.
Which curry paste should I use?
Red curry paste is traditional for this flavor profile, but you can use any Thai curry paste you like. Changing the paste will alter the spice and aromatics, so adjust to taste.
Storage and freezing
Store leftovers in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended because the instant rice can become overly soft when thawed and reheated.
Variations and Serving Ideas
Feel free to swap vegetables based on seasonality or what you have on hand—zucchini, broccoli florets, snap peas, or baby corn would all work well. If you don’t have garbanzo beans, use another canned bean or cooked lentils. For added creaminess, stir in a little extra coconut milk at the end. Serve the curry with extra lime wedges and a scattering of fresh cilantro and green onion for brightness.
Full Ingredient Measurements
- 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 (about 3 cups)
- 1/4 teaspoon salt
- 2 medium green bell peppers, sliced
- 12 oz snow peas
- 15 oz canned chickpeas, rinsed and drained
- 1 cup instant rice (white or brown)
- 15 oz canned unsweetened full-fat coconut milk
- 1.5 cups vegetable broth
- 2.5 tablespoons red curry paste
- 2 teaspoons rice vinegar
- 1 tablespoon lime juice
- Optional: 1–2 teaspoons maple syrup, 1–2 teaspoons sriracha
- Optional toppings: fresh cilantro and sliced green onion
Instructions
- Heat 2 tablespoons of coconut oil in a large skillet over medium heat. When the oil is fragrant, add the garlic, grated ginger and diced onion. Sauté for 1–2 minutes until aromatic.
- Add the sliced carrots and 1/4 teaspoon salt. Continue to sauté for 2–3 minutes to begin softening the carrots.
- Add the sliced bell peppers, snow peas and rinsed chickpeas. Sauté for 2 more minutes—this should be a quick toss, not a long cook.
- Stir in the instant rice, coconut milk, vegetable broth, red curry paste and rice vinegar. Bring the mixture to a boil over medium-high heat.
- Once boiling, cover the skillet and reduce heat to low. Let the curry simmer for 15–20 minutes, or until the instant rice is tender and the flavors have melded. Keep an eye on the liquid and reduce heat further if necessary to prevent sticking.
- When the rice is cooked, remove from heat and stir in the lime juice. Taste and adjust seasoning—add a pinch of salt, a little maple syrup for sweetness, or sriracha for heat if desired.
- Serve hot, topped with fresh cilantro and sliced green onions if you like.
Nutrition (approximate per serving)
Calories: 357 kcal; Carbohydrates: 41 g; Protein: 8 g; Fat: 18 g; Fiber: 8 g; Sugar: 12 g. Nutrition figures are estimates and should be used as a guideline only.
If you try this recipe, consider leaving a note about any swaps you made or how you adjusted the spice level. This curry is forgiving and easy to adapt to taste—perfect for busy nights when you want something hearty, colorful, and ready with just one pot.