Vegan Red Thai Coconut Curry

Vegan Red Thai Coconut Curry

This creamy Vegan Red Thai Coconut curry is full of delicious veggies and covered with a thick, coconut sauce. It's the perfect winter warmer for these cold evenings!

INGREDIENTS

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

INSTRUCTIONS

1.    First, wash and quarter the potatoes and boil for 10 minutes, drain and set aside.

2.    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.

3.    Next, add the coconut milk and give everything a good stir. Add the soy sauce, chilli paste and bring to a simmer.

4.    …………………………………………

5.    ………………………………………………….

Full instructions:Click here

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