1. Vegan Red Thai Coconut Curry
Yield: 4 servings
Prep: 20 minutes
Cook: 30 minutes
Total Time: 50 minutes
Cook: 30 minutes
Total Time: 50 minutes
Ingredients
Sauce
- 1 White Onion finely diced
- 1 thumb-sized Piece of Ginger minced
- 3 tbsp Red Curry Paste (ensure yours is vegan, or make your own)
- 2 x 400ml cans Coconut Milk
- 2 tsp Chilli Paste
- 4 tbsp Soy Sauce
- 1 tsp Rice Wine Vinegar
Vegetables
- 1 head Broccoli cut into florets
- 6-7 Small Potatoes quartered
- 1 large handful Green Beans
- 1 cup Frozen Peas
- 1 block (250g) Tofu cut into 1-inch cubes
- 1 large handful Spinach
Toppings
- 1/2 Red Onion
- 1 Red Chilli
- Fresh Coriander
- Sesame Seeds
Instructions
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First, wash and quarter the potatoes and boil for 10 minutes, drain and set aside.
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While the potatoes are boiling, start making the sauce. Add a little oil to the bottom of a large stockpot. Cook the finely diced onion and the minced ginger over a medium/high heat for 3-4 minutes until the onion is translucent. Add the curry paste and cook for another minute.
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Next, add the coconut milk and give everything a good stir. Add the soy sauce, chilli paste and bring to a simmer.
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In another frying pan, heat a little oil and fry the tofu until it’s golden on all sides.
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Add the cooked potatoes, and the other vegetables (except the spinach) into the curry sauce and simmer for 5 minutes. In the end, stir in the rice wine vinegar and the spinach, until the spinach wilts.
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Serve the curry with rice, and top with the tofu, some sliced red chilli, sliced red onion, some fresh coriander and a sprinkling of sesame seeds.
Originally posted 2019-01-04 02:51:40.
