Dinner, Food, Vegan / February 2, 2017

Thai Green Curry with veggies – vegan

Hi guys! Are you in need of a simple lunch or weeknight dinner that you can throw together in no time, but tastes like you’ve actually been in the kitchen for hours? I have the one for you, this Thai Green Curry is just the thing. One of my favorite dishes since becoming more plant-based has been this thai green curry. Its flavorful, hearty, and satisfying. Also it’s a one pot dish, meaning clean up is easy (and I love easy).

thaigreencurryingredients

This dish uses simple ingredients for the flavor profile, and you can really add whatever veggies you have in your fridge at the time.

thaigreencurry

thaigreencurry

The coconut milk helps to cool off the heat of the green curry paste, the curry cooks in so well to all the veggies every bite of this curry is really trip to “flavor town” word to my mans’ with the spikey blonde hair on food network.
thaigreencurry

I serve this over brown rice with lots of cilantro, scallions, and limes. It’s heavenly!

thai green curry

Try it out and let me know what you think!

THAI GREEN CURRY

Created by Wildsunflowerchef

  • Prep Time: 20m
  • Cook Time: 25m
  • Total Time: 45m

Serves: 4

Ingredients:

1 leek, chopped
1 tablespoon Himalayan pink salt
2 cups water
1 can full fat coconut milk
3 tablespoons green curry paste
2 cups spinach, roughly chopped
1/3 cup frozen peas
1 handful of green beans, cut into smaller pieces
1/4 head of cauliflower florets
8 baby bella mushrooms, sliced
2 potatoes, peeled and diced
1 carrot, diced
1/2 bell pepper, diced
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1/2 onion, diced
8 grinds of fresh black pepper

Instructions:

1. In a hot wok add about 2 tbsp. of oil. Then add your leek, onion, bell pepper and carrot. Cook for 3-4 minutes until the onions are almost translucent. Add your garlic and ginger and cook for an additional 2-3 minutes.

2. Add in your cauliflower florets, green beans, and mushrooms along with your curry paste and mix well until all the veggies are coated. Cook for two minutes and then add your can of coconut milk.

3. At this point add in your potatoes, seasonings, and water. Let the mixture cook over medium heat for 20-25 minutes of until the liquid has slightly reduced and has thickened. In the last five minutes of cooking add in your peas and spinach.

Serve with brown rice and plenty of cilantro, green onions, and limes to squeeze over the top!

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