Sauté the garlic, ginger, and curry … Add water and bring to a boil. Saute the onions, red bell pepper and potatoes. How to make Vegan Thai Red Curry with Cauliflower and Potatoes: This dish is super-easy! Mix the sauce ingredients in a medium bowl -EXCEPT the oil, onion, garlic, ginger and lime juice- and set aside. Stir to coat the pieces and cook, stirring frequently, for 3 minutes more. The sauce on its own freezes well. Have a story to tell and a recipe of your own to share? It’s rich and full of vegetables that it doesn’t take too much time to cook. Here's why we should all lean in harder and embrace our comfort-food cravings. Add the Thai red curry paste. The curry will keep covered in the fridge for 3-4 days and I don’t recommend freezing it. Good quality store bought curry paste or make your own! thecheekychickpea.com | Terms of Service/Privacy policy | Nutritional Disclaimer | Photo Recipe Policy & Affiliate Disclosure, Thai Red Curry With Vegetables (Easy Vegan Recipe), I buy it locally at my grocery store I much prefer it over Thai kitchen red curry. Add about 2 tablespoons coconut milk and curry paste, stirring to dissolve it. To cook the rice, bring a large pot of water to boil. I loved that it was vegetarian and will make it again. Added cumin turmeric curry and coriander. I use my, Mix the sauce ingredients (first 9 ingredients) in a, The veggies in this red curry are very versitile, you can basically add whatever you fancy! This was a great tasting dish! Also used chicken broth instead of water. Click to share on Pinterest (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Reddit (Opens in new window), Crunch and Munch in a Pomegranate Vinaigrette, 200 ml Coconut Milk (Brand – Nature’s Spice), 1 Packet Red Thai Curry Paste (Brand – Real Thai). will definitely be making again! I found it very watery more like soup than a curry. Thai Red Curry is spicy and flavourful curry loaded with veggies. Cover and let the rice. The red curry sauce is perfect for veggies, tofu, noodles or pour it on anything it’s so good!! From Around is a people-powered platform that covers food through the prism of cooking and stories of our home chefs. The heat and salt level can vary widely depending on brand. super delicious! i used the lime zest instead of lime leaf and substituted chili paste for the fresh chilis because i had it on hand and the chili selection at my market was dismal. Source: EatingWell Magazine, May/June 2013. Add water, salt, soy sauce, vinegar. Add the remaining coconut milk, asparagus, chiles (if using) and lime leaves (or lime zest); cook for 1 minute. A good squeeze of lime juice at the end for perfect balance of salty, sweet and sour. this link is to an external site that may or may not meet accessibility guidelines. Thai Red Curry is spicy and flavourful curry loaded with veggies. A Fitness Pro’s Rules For Staying Strong Over 40. Cook until the sweet potatoes are almost cooked through, about 5 … If you're using cauliflower or eggplant, add them earlier, when the potato is only partially cooked, as they will take longer to cook than asparagus. Great aromatics- the garlic, onion, ginger and fresh herbs are a must for flavour!! How to Run Your Virtual Race Successfully And the harder to cook vegetables might need to steam or roast first before adding to the red curry broth- like carrots and sweet potatoes. (Easy Recipe), Hearty Vegetable Stew (Vegan) (Slow Cooker Option), Vegan Black Bean Brownies Recipe (gluten free + no oil), Photo Recipe Policy & Affiliate Disclosure. Will make again but decrease paste. ...come to those who sign up for our emails. Mix again. super delicious and i really loved the bite of the dandelion greens. Cook, stirring, until aromatic, 30 seconds to 1 minute. It’s rich and full of vegetables that it doesn’t take too much time to cook. I look forward to using kefir lime leaves next time and Thai basil which I couldn't find this time around. Simmer the curry till the vegetables are cooked and let the curry come to a boil. i made with the lime zest and substituted chili paste for chilis without any problem since it was what i had on hand. i especially liked the bite of the dandelion greens. Sauté for a minute on a low flame stirring often. Just keep the vegetables between 4-5 cups! EatingWell may receive compensation for some links to products and services on this website. Continue cooking until the asparagus is just tender, 1 to 2 minutes more. Nutrition Grandma's comfort foods remind of us simpler, happier times and make us feel better—even if only for a little while. 175 calories; protein 4.9g 10% DV; carbohydrates 24.5g 8% DV; dietary fiber 4.2g 17% DV; sugars 6.7g; fat 7.1g 11% DV; saturated fat 5.1g 25% DV; cholesterolmg; vitamin a iu 16639.8IU 333% DV; vitamin c 31.1mg 52% DV; folate 98.9mcg 25% DV; calcium 83.7mg 8% DV; iron 1.9mg 10% DV; magnesium 35.8mg 13% DV; potassium 433.2mg 12% DV; sodium 394.3mg 16% DV; thiamin 0.2mg 18% DV. What Should You Eat If You Come Down with Coronavirus? Our mission is to bring communities to appreciate cultures, flavours and crafts. Join our newsletter to hear of Recipes, DIY hacks, Inspirations, Events and Stories of our home chefs. Cook until the sweet potatoes are almost cooked through, about 5 minutes. It’s warm and perfect for cool days. For making the Thai curry, heat olive oil in a pan. Stir in dandelion greens (or arugula), basil and salt until well combined. Good quality rice for serving it all up- I’m a big fan of basmati! 1 (14.1 ounce) can 1 14-ounce can “lite” coconut milk, divided, 2 tablespoons 2 tablespoons vegetarian Thai red curry paste (see Tip), or to taste, 1 pound sweet potatoes, peeled and cut into 11/2-inch cubes, 1 pound 1 bunch asparagus, trimmed and cut into 2-inch lengths, 2 eaches 2 fresh cayenne chiles or bird chiles (see Tip), cut into long strips (optional), 2 eaches 2 whole lime leaves (fresh or frozen; see Tip) or 2 teaspoons lime zest, 2 cups 2 cups coarsely chopped dandelion greens or arugula, ½ cup fresh basil leaves, preferably Thai basil, © 2020 EatingWell.com is part of the Allrecipes Food Group. Use of this site constitutes acceptance of our, Just Like Grandma Used to Make: Why We're Craving Grandma's Cooking Now More Than Ever, How to Make Those Viral Hot Chocolate Bombs at Home.
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