VEGAN THAI COCONUT VEGETABLE CURRY

Vegan Thai Coconut Vegetable Curry may be a delectable Asian stew with a medium heat level and distinct Thai flavors. many everyday vegetables area unit simmered in Thai red coconut sauce. This plant-based nutrient is prepared in half-hour and meal-prep friendly!

I’ve created it for years and also the story is often identical. It’s easy, downright delicious Asian nutrient. It’s loaded with recent vegetables, some canned ingredients, and couldn’t be easier to make…in thirty minutes!

I additionally think about this as a deceiver curry as a result of you’re not creating the particular curry seasoning from scratch. Instead, we’re victimization Thai curry paste (and not Indian curry powder). Let’s remark that for a sec.

INGREDIENTS

• 2 Tbsp Coconut Oil
• 2 Green Onions sliced; keep white bulb and green stalk separate
• 4 cloves Garlic minced
• 1 cup Carrots chopped
• 1 cup Cauliflower chopped
• 1 cup Broccoli chopped
• 1 cup Mushrooms chopped
• 3 Tbsp Curry Paste or 3 Tbsp Thai Curry Powder
• 1 15oz can Low Sodium Chickpeas drained and rinsed
• 1 14.5 oz can No Salt Added Diced Tomatoes drained; keep juice to adjust consistency later, if needed
• 1 15oz can Coconut Milk
• 1/4 tsp Kosher Salt optional
• 2 cups Kale chopped
• 1 Lime zested and juiced

INSTRUCTIONS

1. In a 3-quart skillet or soup pot, heat COCONUT OIL over medium heat until shimmering (about 2 minutes).
2. Add GREEN ONION bulb (the white part) GARLIC, and CARROTS; saute until tender and fragrant, stirring as needed (2-4 minutes).
3. Add BROCCOLI and CAULIFLOWER; saute until slightly tender, stirring as needed (2-4 minutes).
4. Stir in CURRY PASTE, tossing to coat vegetables.
5. Add TOMATOES, COCONUT MILK, and CHICKPEAS; increase heat to HIGH and heat until the liquid starts bubbling. Note: If more liquid is needed, stir in the canned tomato juice you reserved.
6. Reduce heat to low and simmer 15 minutes until heated through, stirring as needed.
7. Add the KALE (or other greens); cover and simmer a few minutes to wilt the kale.
8. Serve warm over rice, quinoa, or cauliflower rice. Garnish with green onions, lime wedges, and Thai basil.

Recipe From : The Kitchen Girl