Vegan Red Thai Coconut Curry
This creamy Vegan Red Thai Coconut curry is full of delicious veggies and covered with a thick, coconut sauce. It’s the perfect winter warmer for these cold evenings!
Well hello again, have you all enjoyed a few days’ break since Christmas day? There’s part of me that can’t believe it’s already Friday tomorrow, and even more of me that can’t believe it’s 2017 in 2 days. I’m not really sure where this year has gone, and it’s been a pretty tough one for everyone, so I feel very ready to welcome next year.
Vegan Red Thai Coconut Curry
This creamy Vegan Red Thai Coconut curry is full of delicious veggies and covered with a thick, coconut sauce. It's the perfect winter warmer for these cold evenings!
PREP TIME 20 minutes
COOK TIME 20-30 minutes
SERVINGS
4people
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 (sambal oelek)
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
This creamy Vegan Red Thai Coconut curry is full of delicious veggies and covered with a thick, coconut sauce
INSTRUCTIONS
First, wash and quarter the potatoes and boil for 10 minutes, drain and set aside.
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.
Next, add the coconut milk and give everything a good stir. Add the soy sauce, chilli paste and bring to a simmer.
In another frying pan, heat a little oil and fry the tofu until it's golden on all sides.
Add the cooked potatoes, and the other vegetables (except the spinach) into the curry sauce and simmer for 5 minutes. At the end, stir in the rice wine vinegar and the spinach, until the spinach wilts.
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.