vegan thai red curry with cauliflower and potatoes

  • 3 tablespoons canola or coconut oil
  • 1 medium onion, halved and thinly sliced
  • 1 medium red bell pepper, seeds and membranes removed,
    thinly sliced
  • 8 baby Yukon Gold potatoes, sliced
  • 2 cups vegetable broth
  • 2 cans (15-ounce) coconut milk
  • 1 can (15-ounce) diced fire-roasted tomatoes
  • 1 can (4-ounce) red curry paste (or to taste and tolerance)
  • 4 cloves garlic, minced
  • 2 tablespoon minced ginger
  • 1 small head of cauliflower, cut into florets
  • 1 cup julienned carrots or 2 medium carrots, coarsely grated
  • 1 container (5-ounce) baby spinach
  • 1 large lime, juiced
  • Salt or vegan “fish” sauce, to taste
  • Thai basil leaves, for garnish
  • 3 cups cooked jasmine rice

  1. Heat canola or coconut oil over medium-high heat in a large
    skillet or saute pan. Add the onion and cook 5-8 minutes or until beginning to
    soften.
  2. Add the red bell pepper and potatoes and cook 2-3 minutes.
  3. Add the vegetable broth, coconut milk, tomatoes, red curry
    paste, garlic and ginger. Bring to a boil.
  4. Add the cauliflower florets. Reduce heat to medium-low and
    simmer 8-10 minutes.
  5. Add the carrots. Cook another 5 minutes.
  6. Add the baby spinach and stir until wilted.
  7. Add lime juice and salt or vegan “fish” sauce to
    taste.
  8. Garnish with fresh Thai basil leaves.
  9. Serve with cooked jasmine rice.

This Recipe adapted from >>>> Click Here


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