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!
This week between Christmas and New Year is always a strange one. On one hand, all I want to do is veg out and relax after the crazy festive season, but at the same time I’m kind of sad Christmas is over for another year. That’s where nice, warm bowls of comforting food like this one come in!
I’ve been a fan of all things curry for as long as I can remember, and they are one of the easiest things to make vegan. Just make sure you have a vegan red curry paste (they often contain fish sauce). Luckily, in my grocery store there’s a brand called “Alnatura” that sells a brilliant vegan one.
There are not many ingredients in this sauce. Red curry paste is enough of a powerhouse in itself that you don’t need to add many more things. All I add is some onion, fresh ginger, a little chilli paste for a kick, some soy sauce for some saltiness and a dash of rice wine vinegar for a little freshness.
This is the perfect meal to tide you over in these few days before new years eve, use up any leftover veg you have and curl up on the sofa with a Christmas movie!
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!
- 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
- 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
- 1/2 Red Onion
- 1 Red Chilli
- Fresh Coriander
- Sesame Seeds
- This creamy Vegan Red Thai Coconut curry is full of delicious veggies and covered with a thick, coconut sauce
- First, wash and quarter the potatoes and boil for 10 minutes, drain and set aside.
- 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.
- Next, add the coconut milk and give everything a good stir. Add the soy sauce, chilli paste and bring to a simmer.
- In another frying pan, heat a little oil and fry the tofu until it's golden on all sides.
- Add the cooked potatoes, and the other vegetables (except the spinach) into the curry sauce and simmer for 5 minutes. At the end, stir in the rice wine vinegar and the spinach, until the spinach wilts.
- Serve the curry with rice, and top with the tofu, some sliced red chilli, sliced red onion, some fresh coriander and a sprinkling of sesame seeds..