Today for lunch we were craving Thai curry so decided to play with the recipe and added a lot more veggies including spinach .This curry is packed with veggies and is very filling and you dont feel guilty eating a second serving because of the lite coconut milk .I did use the store bought red curry sauce to make life a little easier and made the dish with lite coconut milk to make it less in calories .It was an absolute hit and if I may say so myself better that the resturant one. This can be enjoyed with rice or noodles .Now this will be a staple curry in our house!!
Ingredients
INGREDIENTS 1 tablespoon coconut oil or olive oil 1 small white onion, chopped (about 1 cup) Pinch of salt, more to taste
•1 tablespoon finely grated fresh ginger 2 cloves garlic minced 1 red bell pepper, sliced into thin 2-inch long strips 1 cup broccoli florets 2 carrots peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup) 6-8 baby corn 1/2 cup snap peas 1 /2 block extra firm tofu ( optional ) 2 tablespoons vegan Thai curry paste 2 1/2 can (14 ounces) lite coconut milk or 2 can full fat 1/2 cup water ( only use if you are using full fat cocnut milk ) 1 cup spinach preferably frozen ( 3 cups if fresh ) 1 tea spoon red chilly powder 1 tablespoon vegan soy sauce ( Yondu Vegetable Umami Plant-based Seasoning Sauce ) 2 teaspoons fresh lime juice Garnishes : chopped fresh basil or cilantro, optional red pepper flakes
Directions
INSTRUCTIONS
1. To make the curry, warm a large wok over medium heat.
2. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
3. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
4. Add the bell peppers , carrots broccoli Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally.
5. Then add the curry paste and cook, stirring often, for 2 minutes.
6. Add the coconut milk, water, spinach and stir to combine. Bring the mixture to a simmer over medium heat. Cook for 5 to 7 min .
7. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about stirring occasionally.
8. Remove the pot from the heat and season with 1 tea spoon tamari sauce or thai seasoning sauce ( yondu brand ) .
9. Add salt to taste. If the curry needs a little more punch, add ½ teaspoon more tamari or 1/2 tea spoon vinegar for more acidity and 1 tea spoon red chilly powder for extra spice .
10. Serve curry with rice into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes if you like it spicy . Enjoy !!
Neha's Vegan Kitchen on Lentil Vegetable Pie: “Usha you don’t need anything for binding.The lentils cook and make a bond within themselves and the result is a…” Mar 5, 18:24
Usha on Lentil Vegetable Pie: “Thank You. Did u use anything for binding?” Mar 5, 01:37
Everyone in my house loves Poori. It is our favorite bread of all indian breads.There is something magical about that crispy yet soft poori which makes you fall in love with them instantly .
This is perfect for a middle of the week dinner when I am bored of eating the many vegetables .This curry is cooked in a spicy onion tomato gravy and I am sure you will make this often for your family !!
I can eat spinach any which way- raw in salads or cooked in creamy curries.You can make it make for weeknights and Serve the dish with a side of basmati rice. Also, this dish makes great leftovers. The spinach sauce tastes even better the next day!
Yay finally found a recipe that we all love ,These brownies were not too fudge but are moist, and chocolaty, with crispy edges and crackly tops. It calls for basic pantry ingredients and as for a gluten free recipe just use 1-1 gf baking flour. It’s hardly more difficult than using a mix. Try it today😊
You May Also Like
Vegan chickpea dumplings in coconut yogurt curry -… October 3, 2018 A very popular dish in north Indian menu is Gatta Curry. This dish truly takes me back home to Rajasthan and it is quite a favorite with my family here…
Rajasthani Pitor Sabji - Chickpea Flour Tofu Curry -… August 21, 2019 Recently my friend asked me if I knew what was chickpea flour tofu and the name reminded me of a traditional Rajasthani dish called Pitor Ki Sabzi . It is a traditional…
Tofu With Saffron Coconut Yogurt Curry January 11, 2018 Tofu is one of the most common protein source for vegans. This recipe uses the traditional way of making curries with yogurt but instead of using dairy yogurt, I prefer…