Vegan Thai Curry Vegetables Food

VEGAN THAI CURRY

Steps:

• Heat oven to 200C/180C fan/ gas 6. To make the curry, toss the aubergines and red pepper in a roasting tin with 1 tbsp coconut oil, and roast for 20-25 mins until they are softened.
• Meanwhile, make the paste. Put all the ingredients in a food processor and blend until smooth.
• Heat the sesame oil and remaining coconut oil in a frying pan or wok. Add the paste and fry for 1-2 mins, then stir in the green beans and fry for another 1-2 mins.
• Add the vegetable stock, mixing well, followed by the roasted vegetables and the solid coconut cream from the top of the can of coconut milk. Give it all a good stir, bring to the boil, then allow it to simmer for 4-5 mins.
• Meanwhile, cook the buckwheat noodles following pack instructions.
• Add the cashews and desiccated coconut to the curry. Divide the drained noodles between three bowls, top with the curry, squeeze over some lime juice and garnish with red chilli.

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 YELLOW THAI CURRY WITH MIXED VEGETABLES

Steps:

• Gather the ingredients.
• Place the coconut milk and vegetable broth in a large pot and give it a quick stir. Bring the mixture to a slow simmer.
• Add in the cooked potatoes, carrots, broccoli, and cauliflower and allow the mixture to simmer for a few minutes, stirring once or twice.
• Add in the ginger, sugar, garlic, turmeric, curry powder, chili sauce, and salt and stir to combine well.
• Allow your yellow curry to continue to cook over medium-low heat for 3 to 5 more minutes, or until the vegetables are all tender.
• Taste, and adjust the seasonings as desired. Add a squeeze of fresh lime juice and top it all off with the optional fresh cilantro.

VEGAN THAI RED CURRY RECIPE

Steps:

• Melt 2 teaspoons coconut oil in a large skillet, preferably nonstick or ceramic, set over medium-high heat.
• Add the onion and carrot. Saute, stirring frequently, until the onion is tender, 4 to 5 minutes.
• Push the onions and carrots to the perimeter of the skillet and melt the remaining 2 teaspoons coconut oil in the middle of the skillet. Add the curry paste, garlic and ginger to the oil. Saute, stirring the mixture with the onions and carrots for about 3 minutes.
• Stir in the cauliflower florets, red bell pepper, coconut milk and broth. Bring to a boil, then reduce heat to a lively simmer. Partially cover the skillet and cook, stirring occasionally, until the cauliflower is almost tender, 5 to 7 minutes.
• Add the zucchini and bamboo shoots. Simmer until the zucchini is just tender, 3 to 4 minutes. Take care not to overcook the zucchini.
• Stir in the lime juice, cilantro and basil. Serve with jasmine 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.

VEGAN THAI RED CURRY WITH CAULIFLOWER AND POTATOES

Steps:

• Heat canola or coconut oil over medium-high heat in a large skillet or saute pan. Add the onion and cook for 3-4 minutes or until beginning to soften.
• Add the carrots, red bell pepper and potatoes and cook for 5-6 minutes, stirring often so the potatoes don't stick to the pan.
• Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger. Bring to a boil.
• Reduce heat to medium-low and simmer for 8-10 minutes.
• Add the cauliflower florets. Cook another 5 minutes or until vegetables are just tender and potatoes are easily pierced with a knife.
• Add the baby spinach by the handful and stir after each addition until wilted.
• Add lime juice and salt or vegan "fish" sauce to taste.
• Garnish with fresh Thai basil leaves.
• Serve with cooked jasmine rice.