Vegan Thai Yellow Curry With Bananas And White Beans 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 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.

THAI YELLOW CURRY

Steps:

• Rinse the rice under cold water until the water runs clear. Then transfer it to a saucepan and add 600ml (2.5 cups) of boiling water. Bring the water to the boil, then reduce the heat to low and cook the rice with the lid on for 15-20 minutes until tender, then remove from the heat and leave the rice to one side.
• Heat the coconut oil in a wok on a medium-high heat. Meanwhile peel and roughly chop the shallots, then add them to the wok and fry for 3 minutes, stirring frequently.
• Peel and chop the garlic, then add it to the pan and fry for 2 minutes, stirring frequently.
• Next, prepare the veggies. Chop the ends off the courgette and slice it into 1cm thick pieces. Slice the red peppers, discarding the stem and the seeds as you go. Then trim the tips off the sugar snap peas. Add courgette, red peppers and sugar snap peas to the wok and fry for 3 minutes, stirring frequently.
• Peel the ginger and finely dice it into small pieces, then transfer it to the wok and fry for 2 minutes, stirring frequently.
• Then add the coconut milk, Thai yellow curry paste, sugar, tamari and turmeric, and simmer on a low heat for 8 minutes, stirring occasionally.
• Meanwhile, roughly chop the coriander, slice the lime into quarters and slice the red chillies, discarding the seeds. Then leave the toppings to one side.
• Finally, add the beansprouts and simmer for 2 minutes. Season to taste with salt (the curry paste we use is already quite salty, so we avoid adding any extra salt).
• Serve the curry in bowls over the jasmine rice and top with the coriander, salted peanuts, fresh chilli and a squeeze of lime juice.

THAI YELLOW CURRY - VEGAN

Steps:

• In a deep frying pan or wok, heat oil over medium heat until hot.
• Add curry paste and garlic and cook, stirring for about 30 seconds.
• Slowly stir in coconut milk and vegetable broth.
• Reduce heat to simmer; add potatoes and cook for 10 to 15 minutes.
• Add ginger, onion, and peppers; cook until tender, about 7 minutes.
• Add carrots, mushrooms, soy sauce, and brown sugar.
• When heated through, serve over individual plates of hot rice.
• Garnish with cilantro.

GREEN CURRY WITH CANNELLINI BEANS

Steps:

• Heat oil in a large skillet or saucepan. Saute the onion, garlic and ginger until fragrant, about 5 minutes. Sprinkle with salt.
• Add the broccoli, coconut milk, broth and curry paste. Stir together and bring to a boil.
• Reduce to medium heat. Stir in the cannellini beans and let it all simmer for 5-10 minutes until the broccoli is fork tender.
• Serve with rice or naan bread.

VEGAN THAI RED CHICKPEA CURRY

Steps:

• Chop the onion into small piece and mince the garlic.
• Add to a large sauté pan with the coconut oil and sauté until the onions are translucent (about 5-10 minutes on low heat).
• Add in the ginger, turmeric, maple syrup, curry paste, salt, pepper and canned tomatoes and cook on low heat for 10 more minutes.
• Transfer contents to a high speed blender or food processor and process until completely smooth.
• Blend in the starch (for now start with 1 tbsp), then transfer back to the pan and stir in the canned coconut milk until everything is well incorporated.
• Let simmer on low heat until the sauce begins to thicken. If it's not thickening, whisk in the second tablespoon of starch. Keep in mind it will thicken quite a bit as it sits (in the fridge or just on the stove) so avoid adding too much starch if you're prepping this ahead of time.
• Once thickened, add in the drained and rinsed chickpeas.
• Mix until everything is well combined and let simmer for 15 minutes, uncovered (this will help it thicken a bit more).
• Serve with rice and a garnish of cilantro. Enjoy!

VEGAN THAI YELLOW CURRY WITH BANANAS AND WHITE BEANS

Steps:

• Heat 2 tablespoons oil in a skillet over medium-high heat. Drop in a cumin seed to test the heat; if it sizzles, it is hot enough. Add cumin seeds and cook until they begin to crackle, about 1 minute. Add bananas and sliced garlic. Cook until bananas are browned on both sides, about 3 minutes. Transfer bananas to a bowl.
• Heat remaining oil in a skillet over medium-high heat and cook onions until soft and starting to brown, about 5 minutes. Add minced garlic and butter beans and cook until butter beans are warmed through, about 2 minutes. Add bananas and curry paste. Stir thoroughly, but try not to mash the bananas. Pour in coconut milk and cook on medium-low heat until thickened, about 15 minutes. Add cilantro and cook for 5 minutes more.

BANANA THAI CURRY

Steps:

• Slice Banana (2) into 1/2-inch thick rounds. Heat Coconut Oil (1 teaspoon) in a large wok over medium-high heat, and add the bananas. Cook until lightly browned, about 3 minutes on each side. Remove bananas and set aside.
• To the same wok add Coconut Oil (1 teaspoon), heating to medium-high. Add the Cashew Nuts (1/2 cup) and Canned Chickpeas (1/2 cup) and cook until a bit browned, about 5 minutes. Remove from wok and set aside. It's okay if the chickpeas, cashews, and bananas cool down. They'll heat back up when you add them back in later!
• Heat Coconut Oil (1 teaspoon) in the wok over medium heat. Add Onion (2 tablespoon), Fresh Ginger (1 tablespoon), and Thai Red Curry Paste (2 tablespoon), stirring and cooking until nice and fragrant, about 3 minutes. Add Coconut Cream (2 tablespoon) and continue cooking.
• Meanwhile in a separate bowl, mash Banana (2) with a fork. To the mashed bananas add Vegetable Broth (1 cup), Coconut Milk (1 can), Soy Sauce (2 tablespoon), and Chili Garlic Sauce (1 tablespoon). Whisk to combine then add to your wok.
• Continue cooking for 10 minutes, or until curry is hot and fragrant. Taste and add more curry paste if desired.
• To serve, spoon White Rice (2 cup) into serving bowls, followed by curry. Top with a generous handful of cashews and chickpeas, a few banana slices, and a few Sugar Snap Peas (1/2 cup).

VEGAN THAI YELLOW CURRY

Steps:

• Place a non-stick frying pan over a medium heat.
• Once the pan is hot, add the minced garlic and ginger. Cook and stir for 20-30 seconds. Add a dash of hot water to deglaze the pan.
• Add the carrot. Cook and stir for 1-2 minutes.
• Add the spices and pepper. Stir and cook for about 20 seconds. Then add the vegetable stock and coconut milk. Stir to combine all together. Bring it to boil.
• Add the red bell pepper, cooked beans, and the stalk part of bok choy.
• Stir in the lime juice, soy sauce, maple syrup, and coconut amino acid. Taste to add more seasoning to your taste.
• Add the leafy part of bok choy and chopped green onion. Cook for about 1 minute and it's done. Serve with cooked warm rice or whatever way you like.

YELLOW CURRY THAI RECIPE

Steps:

• In a large pot or pan, sauté the onion in oil or spray over medium heat-stirring only occasionally-until it begins to brown. Stir in the next four ingredients, then stir in the protein, broccoli, bell pepper, corn, coconut milk, and sweetener. (I've only tried the recipe with full-fat canned coconut milk or cream, so sub lite or cartoned coconut/nondairy milk at your own risk.) Cover and bring to a boil over medium heat. Once boiling, remove the lid and check for doneness. If broccoli is not yet soft, continue to cook until desired broccoli softness is reached. Remove from heat, stir in lime, and garnish as desired. Leftover sauce will thicken considerably in the fridge because coconut milk thickens when chilled, so just reheat and then add a little extra milk if needed to thin it out again.Instant Pot Version: In saute mode, cook the onions and oil about a minute, or until onion starts to brown. Stir in the next four ingredients, then stir in the protein, broccoli, bell pepper, corn, coconut milk, and sweetener. Close and seal, then cook on manual for 3 minutes. Do a natural pressure release. Stir in lime, and garnish. Thanks to reader Hannah for creating this version and leaving a comment to let us know how to make the recipe in an instant pot!View Nutrition Facts

VEGAN GLUTEN-FREE THAI VEGETABLE CURRY

Steps:

• Heat a wok, large frying pan or pot over medium-high heat. Drizzle in the oil and swirl around, then add the shallots, ginger, garlic, and chili. Stir-fry 1 to 2 minutes. While stir-frying, add the dry spices: coriander, ground cumin, turmeric, white pepper , and bay leaves.
• Add stock plus the chickpeas, carrot, squash, potato, and yam (if using), stirring well. Add coconut milk and bring to a gentle boil.
• Reduce heat to medium-low and simmer 10 to 12 minutes (for a thicker curry, do not cover). While simmering, add the soy sauce, lime juice, brown sugar, and ketchup. Finally, add the whole cumin seed. Continue simmering until vegetables are cooked to your liking.
• Taste-test the curry, adding more soy sauce if you prefer it saltier/more flavorful. If too salty or sweet for your liking, add more lime juice. Add more sugar if you find it too sour. More chili can be added for more spice.
• Transfer to a serving dish and top with plenty of fresh basil. Serve with plenty of Thai jasmine rice.

SPICY THAI-STYLE BEANS WITH COCONUT MILK (VEGETARIAN)

Steps:

• In a Dutch oven heat oil over medium-high heat; add in onions and red bell pepper and saute for 5-6 minutes, adding in the garlic the last 2 minutes of cooking.
• Add in the red curry paste and cook 1 minute.
• Add in the kidney beans, diced tomatoes, coconut milk, lime juice and sugar; bring to a boil, reduce heat and simmer for about 35 minutes.
• Season with salt and pepper.
• Serve over basmati rice, then sprinkle with chopped green onion.

VEGAN THAI YELLOW CURRY WITH BANANAS AND WHITE BEANS

Steps:

• Heat 2 tablespoons oil in a skillet over medium-high heat. Drop in a cumin seed to test the heat; if it sizzles, it is hot enough. Add cumin seeds and cook until they begin to crackle, about 1 minute. Add bananas and sliced garlic. Cook until bananas are browned on both sides, about 3 minutes. Transfer bananas to a bowl.
• Heat remaining oil in a skillet over medium-high heat and cook onions until soft and starting to brown, about 5 minutes. Add minced garlic and butter beans and cook until butter beans are warmed through, about 2 minutes. Add bananas and curry paste. Stir thoroughly, but try not to mash the bananas. Pour in coconut milk and cook on medium-low heat until thickened, about 15 minutes. Add cilantro and cook for 5 minutes more.