Easy Vegan Thai Greens And Beans Curry Food

EASY VEGAN THAI GREENS AND BEANS CURRY RECIPE

Steps:

• Heat a large pan with two tablespoons oil (or 1/4 cup water if water sautéing).
• Add onion and ginger; cook until softened.
• Add chili powder and mix well.
• Whisk in broth, peanut butter, tomato sauce, and salt free seasoning, then bring to a simmer, whisking occasionally to ensure the peanut butter is fully distributed.
• Add kale a handful at a time, stirring as you go.
• Add beans and stir to combine.
• Partially cover the pot and let it simmer for about 15 minutes, or until kale is tender, stirring occasionally.
• Remove from heat. Stir in lime juice and top with finely sliced green onions. Serve over rice or quinoa.

VEGAN THAI CURRY VEGETABLES

Steps:

• Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
• Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
• Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
• To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.

VEGAN THAI GREEN CURRY

Steps:

• Cook the potatoes in boiling water for 8 mins. Add the green beans and cook for a further 3 mins, then drain.
• Heat the oil in a wok or pan, fry the garlic for 1 min, add the curry paste and cook for 1 min, or until it starts to darken a little and smell fragrant. Stir in the coconut milk and bring to a simmer, drop in the lime zest and gently bubble for 5 mins to thicken the sauce a little.
• Add the potatoes and beans followed by the sugar snap peas and cook for 1 min before stirring in the cherry tomatoes and tofu.
• Cut the lime in half and squeeze the juice into the pan, then stir in the coriander and serve over the rice.

VEGETARIAN THAI GREEN CURRY

Steps:

• Heat the oil in a large flameproof casserole dish with a tight-fitting lid. Add the shallots with a generous pinch of salt and fry for 7-10 mins over a medium heat until softened and beginning to caramelise. Add the curry paste and chilli to the dish and fry for 2 mins. Tip in the squash and pepper, then stir through the coconut milk along with 200ml water. Add the lime leaves, cover and cook for 15-20 mins or until the squash is tender.
• Stir the mangetout and baby corn through the curry, then re-cover, cooking over a medium-low heat for a further 5 mins or until the veg is just cooked. Season and stir through half the coriander. Remove the lime leaves and discard. Spoon the curry into deep bowls, scatter with the remaining coriander and serve with rice and lime wedges for squeezing over.