Thai Vegetable Curry

The background of light nutty sweetness from the almond butter gives these fresh vegetables a nice flavor that is accented beautifully with the curry powder and garlic.

Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1 medium eggplant, chopped
  • 1 medium zucchini, chopped
  • 1 carrot, chopped
  • 1 Tbsp. olive oil
  • 1 cup coconut milk, divided
  • 3 Tbsp. creamy almond butter
  • 1 tsp. minced garlic
  • 1 medium yellow onion, minced
  • 2 medium stalks celery, minced
  • 2 tsp. curry powder


  • In a large skillet, sauté eggplant, zucchini, and carrot in olive oil over medium heat until softened, about 8–10 minutes.
  • Add ½ cup coconut milk, almond butter, garlic, onion, celery, and curry powder and bring to a simmer. Cook until vegetables are very soft, about 10 minutes.
  • Add remaining coconut milk as a thinner if needed, and remove from heat. Serve hot.