Well hi once more, have all of you appreciated a couple of days' break since Christmas day? There's a piece of me that can't trust it's as of now Friday tomorrow, and significantly a greater amount of me that can't trust it's 2017 out of 2 days. I'm not by any stretch of the imagination beyond any doubt where this year has gone, and it's been a truly intense one for everybody, so I feel extremely prepared to greet one year from now.
This week among Christmas and New Year is dependably a weird one. On one hand, all I need to do is veg out and unwind after the insane happy season, and yet I'm somewhat miserable Christmas is over for one more year. That is the place decent, warm dishes of ameliorating nourishment like this one come in!
There are very few fixings in this sauce. Red curry glue is a sufficient powerhouse in itself that you don't have to include a lot more things. All I include is some onion, crisp ginger, a little bean stew glue for a kick, some soy sauce for some saltiness and a dash of rice wine vinegar for a little freshness.
This is the ideal supper to hold you over in these couple of days before new years eve, go through any extra veg you have and twist up on the couch with a Christmas motion picture!
- 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.
Read more our recipe Broccoli Quinoa Casserole #vegan #recipevegetarian
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