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Vegan thai red curry
Vegan thai red curry

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Everyone likes to have dessert following their meals and if you are one of those folks you may want to consider some citrus fruit. All the nutrition in citrus fruit, including vitamin C, are additionally necessary for looking after your health. One desert that I have always enjoyed is orange pieces mixed together with shredded coconut and mixed together with a light honey dressing.

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We hope you got benefit from reading it, now let’s go back to vegan thai red curry recipe. To cook vegan thai red curry you need 23 ingredients and 9 steps. Here is how you do that.

The ingredients needed to prepare Vegan thai red curry:
  1. Use 3 tablespoons oil
  2. Prepare 2 medium onion, halved and thinly sliced
  3. Prepare 1 medium bell pepper, seeds and membranes removed, thinly sliced
  4. Take 1 medium potato, diced
  5. Prepare 1 cup vegetable broth
  6. You need 1 cup coconut milk
  7. Get 1 medium diced fire-roasted tomatoes
  8. Use 3 tablespoons red curry paste (recipe mentioned below)
  9. Provide 4-5 cloves garlic, minced
  10. Take 1 tablespoon minced ginger
  11. Provide 1 small head of cauliflower, cut into florets
  12. Take 1 cup carrot, cut into slices
  13. Take 1 cup cabbage, finely chopped
  14. Provide 1 cup corn (optional)
  15. Provide 1 large lime, juiced
  16. Get as required Thai basil leaves, for garnish
  17. Get 3 cups cooked rice
  18. Prepare 1 tsp each cumin and coriander seeds
  19. Provide 5 dry red spur chiles
  20. Get 2 teaspoons white pepper corns
  21. Get 1 tablespoon fresh coriander roots
  22. Prepare 1 tablespoon sliced lemongrass
  23. Provide as per taste Salt
Steps to make Vegan thai red curry:
  1. For making red curry paste : Add dried red chillies, 1 onion, 3 cloves of garlic, 1 tsp ginger, 1 tbsp lemon juice, lemongrass, 1 tsp pepper, coriander roots, coriander and cumin seeds, salt, lemon zest in the food processor and make a smooth paste. Keep it aside to be used later.
  2. Heat over medium-high heat in a large skillet or saute pan. Add the onion and cook 5-8 minutes or until beginning to soften.
  3. Add the bell pepper, cabbage and potatoes and cook 2-3 minutes.
  4. Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger. Bring to a boil.
  5. Add the cauliflower florets. Reduce heat to medium-low and simmer 8-10 minutes.
  6. Add the carrots and corns. Cook another 5 minutes.
  7. Add 1 tbsp lime juice.
  8. Garnish with fresh Thai basil leaves
  9. Serve with cooked rice.

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