Thai red vegetable curry
If you're new to plant-based eating, you're in for a treat! Curry is a fantastic choice for beginners because it's bursting with flavour thanks to a myriad of herbs and spices. You can make this Thai red curry with any vegetables you may already have in the fridge and a ready-made curry paste, so it's incredibly easy to whip up!
- Preparation Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour
Ingredients
Servings:
4
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750 gseasonal vegetables e.g. carrots, paksoi, broccoli
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2onions
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2garlic gloves
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2chili pepper
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50 gcashews
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8 tbsprapeseed oil
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2 tspcurry paste e.g. Thai red curry paste
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200 mlcoconut milk
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2 tbspsoya sauce
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2 tspvegetable broth
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250 gbasmati rice
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0,5 tspcinnamon
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1 tspsugar
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pepper & salt to taste
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cilantro to taste
Calories:
683
kcal
Instructions
-
Wash the vegetables, clean them and cut them into bite-size pieces. Peel the onions and garlic gloves and dice roughly. Halve the chili peppers, remove the seeds and cut in small pieces.
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Prepare the rice according to the instructions. Roast the cashews in a pan and let cool.
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Heat 6 tbsp of rapeseed oil in a wok. Sauté the onions, garlic and chilis until the onions are lightly brown. Add curry, cinnamon and the vegetables and shortly sauté with high heat.
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Reduce the heat, add soya sauce and coconut milk and season with vegetable broth, pepper, salt, sugar and cilantro. Let cook for 15 minutes, potentially add some more water.
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As desired: Meanwhile, rinse vegan king prawns with cold water, dab dry and fry for two minutes in 2 tbsp of rapeseed oil (consider instructions on package). Possibly season with garlic. Serve the vegetable curry with the vegan king prawns and rice. Sprinkle with roasted cashews.
Notes
Tip: This curry is delicious with almost all vegetable combinations and therefore very suitable as a ‘leftover dish’.
