Vegan Thai Curry

Vegan Thai Curry 

Vegan Thai Curry, three of my favourite words in one place. Awesome!

As usual I was strolling through Facebook and came across an interesting Green Thai Curry recipe that caught my eye. When I looked at the ingredients, I thought “this looks awesome and like something we would love to eat”. I think this a lot about recipes that I see!!

This particular recipe comes from Monique of the http://www.ambitiouskitchen.com Check out Monique’s site for many wonderful recipes!

We made it, we loved and I want more! We loved the flavour the colours and the textures of the dish. I also learned a new way to prep rice before cooking that added a lovely flavour to the recipe. When I make it again, I might swap out the chickpeas for tofu or tempeh; I think they would all work well. You could also sway out the rice for quinoa or pasta…its all good.

Ok let’s get at it and make some Vegan Thai Curry for dinner!

Vegan Thai Curry

What you will need to make your Vegan Thai Curry 

For the rice:

• 1 t coconut oil
• 1 c uncooked brown rice, quinoa or other starch of your choice.

For the Vegan Thai Curry:

• 2 t olive oil or coconut oil
• 3 cloves garlic, minced
• 1 medium white onion, diced
• 2 stalks lemongrass, tender white inner bulb only, minced
• 1 heaping c diced carrots (about 3 large carrots)

  

• 1 T ginger, minced
• 1 red bell pepper, thinly sliced (organic if possible)
• 3 t fresh basil (diced) I used my dehydrated basil from my garden
• 2 T green curry paste
• 1/2 t turmeric
• 1 (15 oz) can coconut milk
• 1/2 c vegetarian broth or miso, your choice

  

• 1 (15 oz) can chickpeas, rinsed and drained. or you could use tofu or tempeh, one block cubed
• 1 T Bragg Soy Seasoning
• 1 lime, juiced
• 1/4 t sea salt
• 1 c frozen peas (add in at the very end)
• cilantro and hot sauce to finish (both optional)

How to make your Vegan Thai Curry:

The Rice or quinoa

1. Prep all your veggies as per the above list and set aside for later

   

2. Heat up your saucepan for cooking the rice or quinoa.
3. Add in the coconut oil, heat it up too
4. Add in the dry rice or quinoa and brown it in the coconut oil for about 5 minutes. Stir it regularly so it starts to turn a lovely golden brown.

   

5. Add in 2.5 c of water for the rice or 2 c of water for quinoa, bring to a boil and then simmer till the water has been absorbed. About 45 minutes for the rice and about 20 minutes for the quinoa.
6. Heat up a large stir-fry pan or wok till hot and add in the oil
7. Add in the garlic, onion, lemongrass, carrots, ginger, and diced basil.
8. Saute for about 5 minutes or until the onions begin to slightly brown.

   

   

   

9. Add in green curry paste and turmeric; saute for a minute to enhance the flavours
10. Add in coconut milk, veggie broth or miso, chickpeas, tofu or tempeh, soy seasoning, lime juice, salt and red bell pepper.
11. Mix it all together and bring to a boil, reduce heat to low and simmer uncovered for about 20 minutes, or until carrots are tender.

    

12. About 3-5 minutes before serving, stir in frozen peas.

    

13. Taste and adjust seasonings as necessary.
14. Serve over brown rice, quinoa or pasta
15. Garnish with chopped cilantro and or hot sauce

    

    

    (optional)

PS This recipe almost tastes better the next day for leftover and could be frozen for another day too!