Vegan Red Thai Coconut Curry
INGREDIENTS
Sauce
- 1White Onion finely diced
- 1thumb sized Piece of Ginger minced
- 3tbsp Red Curry Paste (ensure yours is vegan, or make your own)
- 2 x 400mlcans Coconut Milk
- 2tsp Chilli Paste (sambal oelek)
- 4tbsp gluten-free Soy Sauce
- 1tsp Rice Wine Vinegar
Vegetables
- 1head Broccoli cut into florets
- 6-7Small Potatoes quartered
- 1large handful Green Beans
- 1cup Frozen Peas
- 1block (250g) Tofu cut into 1 inch cubes
- 1large handful Spinach
Toppings
- 1/2Red Onion
- 1Red Chilli
- Fresh Coriander
- Sesame Seeds
INSTRUCTIONS
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First, wash and quarter the potatoes and boil for 10 minutes, drain and set aside.
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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.
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Next, add the coconut milk and give everything a good stir. Add the gluten-free soy sauce, chili paste and bring to a simmer.
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In another frying pan, heat a little oil and fry the tofu until it's golden on all sides.
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Add the cooked potatoes, and the other vegetables (except the spinach) into the curry sauce and simmer for 5 minutes. In the end, stir in the rice wine vinegar and the spinach, until the spinach wilts.
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Serve the curry with rice, and top with the tofu, some sliced red chili, sliced red onion, some fresh coriander and a sprinkling of sesame seeds.
Author: http://laurencariscooks.com/vegan-red-thai-coconut-curry/