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Vegan Green Curry

Nothing like a good Vegan Green Curry to make us feel all warm and fuzzy inside. Packed full of vegetables, coconut milk and tofu, this curry is nothing short of nutritious, healthy and delicious. The combination of tofu and asparagus makes for a high protein curry, but feel free to enjoy with quinoa instead of rice for a little extra protein kick.

Vegan Green Curry

Serves : 4
Prep Time : 10 MINUTES
Cooking Time : 30 – 40 MINUTES

Ingredients

  • Red/White Onion – 1 Large, chopped
  • Ginger – 2 tsp
  • Garlic – 2 tsp
  • Salt – to taste, and only if needed
  • Fresh Jalapeno Peppers – 3, deseeded and sliced
  • Coconut Milk – 1 Can
  • Maple Syrup – 2 tsp
  • Vegetable Stock – 1/2 Cup
  • Tofu – 1 block, firm or extra firm. Squeezed dry and cut into bite sized cubes
  • Rice Vinegar – 2 tsp
  • Soy Sauce – 2 tsp
  • Fresh Coriander – 1/3 Cup
  • Thai Aubergines – 1 Cup, halved and soaked in bowlful of water and 1tsp of salt (Pat dry before cooking)
  • Asparagus – 1 Cup, seasoned with salt and ends trimmed
  • Lime – 1, juiced
  • Button Mushroom – 250g, sliced
  • Thai Green Curry Paste – 2 tbsp
  • Method

    – Heat the oil in a pot over medium heat and cook the onions until translucent.

    – Add the garlic and ginger and cook until fragrant, season with salt and add the curry paste.

    – Mix all ingredients until well combined and pour in the coconut milk, stock, maple syrup and tofu.

    – Bring to a boil, then reduce to a simmer and allow mixture to cook for 10 – 15 minutes. Season with vinegar and soy sauce. Taste and adjust seasoning if needed.

    – Pour in the vegetables, cover and cook for an additional 20 minutes, or until they are cooked through.

    – Stir in the fresh coriander and lemon juice.

    – Serve warm over a plate of steamed white rice or rice noodles.


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