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Thai Curry Tacos

Vegan Thai Curry Tacos

Thai Curry Tacos are vegan fusion food at it's finest, and they're fast and simple to prepare, making them supremely suitable for a quick weeknight meal!

Course Main Course
Cuisine Mexican, Thai
Keyword tacos with veggie crumbles, unique tacos recipe, vegan tacos recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 -12 tacos
Calories 220 kcal
Author Denisse

Ingredients

For the taco filling:

  • 2 tablespoons coconut oil
  • ½ onion chopped
  • 2 garlic cloves minced
  • 1 tablespoon freshly grated ginger
  • 12 ounces vegetarian grounds
  • ½ cup cooked lentils
  • ¼ cup vegetable broth
  • 1 tablespoon soy sauce
  • 1½ tablespoons red or yellow curry paste
  • Salt and freshly ground pepper to taste
  • ½ lime

For the Turmeric Coconut Yogurt:

  • 1 can full-fat unsweetened coconut milk chilled overnight
  • 1 1/2 tablespoons lemon juice
  • 1/2 tablespoon apple cider vinegar
  • 1/2 teaspoon ground turmeric
  • Pinch of salt

To assemble the tacos:

  • 10-12 tortillas
  • Shredded cabbage
  • Diced mango
  • Cashews
  • Mint
  • Cilantro
  • Sliced jalapeño
  • Lime wedges

Instructions

  1. In a large skillet, heat olive oil over medium heat. Add onion and sauté until translucent, about five minutes. Add garlic and ginger and continue to cook for another minute.
  2. Add vegetarian grounds, lentils, broth, soy sauce and red curry paste to skillet. Stir to combine and sauté for about 5 minutes or until liquid is absorbed. Season with salt and pepper and squeeze lime juice over taco filling, stirring to combine.

  3. To make the turmeric coconut sour cream, skim the thickened cream off from the chilled can of coconut milk and reserve the thinner liquid for another use. Add the lemon juice, vinegar, salt and turmeric. Whisk or process until smooth. 

  4. To assemble tacos, warm tortillas and spoon about 2 tablespoons of taco filling into each tortilla. Top with assorted toppings.

Recipe Notes

  • If meatless meals aren’t really your thing, never fear- these Thai Curry Tacos are easily adaptable. Simply switch out the veggie grounds for ground beef or chicken and there you have it.
  • I use brown lentils in these vegan tacos but almost any kind will be delicious: green, black or brown would work very well. I advise against using red lentils as they will become too mushy after cooking. 
  • If you are using dried lentils, you’ll need to cook them first. Rinse the lentils and pick out any stones, place them in a saucepan with enough water to cover the pulses by 2-3 inches. Bring everything to a boil, then reduce heat to medium and let them simmer until tender, about 25-30 minutes.
  • Use gluten-free corn tacos or almond flour tacos to make this vegan tacos recipe gluten-free.