Thai Red Curry with Vegetables

Name: Vegan Thai Red Curry with Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.8 oz thai red curry paste ((50 g)); 2 carrots; 1 head broccoli; 1 head cauliflower; 1 red bell pepper; 5 tomatoes; 2 handfuls fresh cilantro; 1 stalk lemongrass; 6 kaffir lime leaves; 1 thumb ginger; 2 chili peppers; 1 red onion; 3 garlic cloves; 1 tbsp cooking oil; 7 oz coconut milk ((200 ml)); 1 tbsp tamari or soy sauce; 2 tbsp coconut nectar or maple syrup ((or another vegan sweetener)); 1 tbsp lime juice; 1 tsp salt

I wasn’t actually planning on making this Thai red curry, but I had a lot of kaffir lime leaves and lemongrass left in the fridge that I needed to use. So, of course I had to make a curry again (poor me…).

Usually I make my curries with tofu or tempeh, but for this one I decided to use vegetables only. Feel free to add tofu or tempeh though. Bake them in the oven or stir fry them before adding them to the curry.

This Thai red curry is easy to make and only takes about 35 minutes to prepare. If you want to make this curry gluten-free, use tamari instead of soy sauce.

Ingredients

Thai red curry paste, 1.8 oz (50 g)
Carrots, 2
Red bell pepper, 1
Broccoli, 1 head
Cauliflower, 1 head
Tomatoes, 5
Fresh cilantro, 2 handfuls
Lemongrass, 1 stalk
Kaffir lime leaves, 6
Ginger, 1 thumb

Chili peppers, 2
Red onion, 1
Garlic cloves, 3
Cooking oil, 1 tbsp
Coconut milk, 7 oz (200 ml)
Tamari or soy sauce, 1 tbsp
Coconut nectar or maple syrup, 1 tbsp
Lime juice, 1 tbsp
Salt, 1 tsp

Then add the curry paste and cook for a few more minutes until aromatic

Add the coconut milk, lime juice, soy sauce and sweetener

Let it simmer for about 25 minutes, stirring every now and then

And try to make less of a mess than I did! ;-) — And try to make less of a mess than I did! 😉

First, prepare everything that you need for the curry. Cut the onion and chili pepper and finely chop the garlic and ginger. Bruise the lemongrass stalk and tie it into a knot. Fold the kaffir lime leaves in half, and – pulling downward – tear the rib from the leaf.
Cut the cauliflower and broccoli into florets. Slice the carrots and bell pepper, making sure you cut them in about the same size. Also chop the tomatoes.
Heat a frying pan with one tablespoon of cooking oil. Toss in the onion, garlic, ginger, chili pepper, lemongrass and lime leaf. Cook for one minute on medium high heat.
Add the Thai red curry paste, about 3 tablespoons. Cook for a few minutes until it all becomes very aromatic. If the paste starts to stick to the pan, add a little bit of water.
Next, add in all the vegetables and stir well. After stirring, add the coconut milk, lime juice, soy sauce or tamari and the coconut nectar or maple syrup (or another vegan sweetener).
Let this all simmer for about 15 minutes. Taste first before you decide to add salt. The Thai red curry is ready when the vegetables are cooked through. Serve it with cooked rice.