VEGAN THAI CURRY
This rich and creamy Vegan Thai Curry is ready in under 30 minutes. The nice thing about this dish is that you can cook with any type of veggies that your family prefers or whatever veggies you have left in your fridge. Simple, healthy, fast and so delicious to have on your dinner table! (Healthy Food, Gluten-Free, Dairy-Free, and Vegan Dinner)
Ingredients
- 2 tbsp olive oil
- ½ medium onion , chopped
- 1 tbsp garlic , chopped
- 2 cup broccoli , cut into bite-size pieces
- 1 cup sweet potato , peeled and cut into medium-sized pieces
- 1 medium tomato , diced
- 200 gr button mushrooms
- 1 can unsweetened coconut milk (400ml)
- 2 tbsp curry powder , or more, to taste
- 2 tsp sea salt , or more, to taste
- ½ tsp ground black pepper , optional
- 1 tbsp brown sugar , or more, to taste
Instructions
- Prepare all the ingredients: mince the garlic, chop the onion, peel and cut the sweet potato and broccoli into medium-sized pieces, dice the tomato.
- Set a medium pan over medium heat and add in the olive oil. Once the oil is heated, add in the minced garlic and continue cooking until golden brown, being sure not to burn it. Add in the white onion and cook for 1 minute more.
- Add curry powder, sea salt, brown sugar, and diced tomato. Sauté until the tomatoes are softened.
- Add sweet potato and 1/2 cup of water (or vegan broth). Mix until well combined. Cover the pan and allow it to simmer over medium heat for around 5 minutes.
- Continue to add broccoli, stir well and put the lid on, and simmer for another 3 minutes until all veggies are half-cooked. For the last one, we add mushrooms and cook over high heat for about 3 minutes.
- Throw in a can of coconut milk, add black pepper (optional) and bring it to a simmer and let it simmer away until the veggies are soft and cooked through.
- Adjust seasoning to taste. If you would like, you can add more salt or sugar.
- Remove from heat and serve with rice or quinoa. Enjoy!
Watch How to do it
Zoe's Notes
- The best Curry dish should eat right away after it’s cooked. However, if you decide to store any leftovers in the fridge, please be aware that the dish should not be stored for more than 2 days and can be reheated in the microwave or on the stovetop.
- In this recipe, I used all fresh vegetables to cook. However, you can use frozen veggies such as frozen broccoli, frozen carrots, snap peas, or bell pepper,... for your convenience.
- Coconut milk must be the canned unsweetened coconut milk. You can switch it to canned coconut cream. Full and low-fat coconut milk both work. I used Thai Kitchen Organic Unsweetened Coconut Milk, it’s creamy and strong coconut flavor.