Thai Vegan Curry

This Persian originated curry adopted by the Thai cuisine is a meal that will fill you up and warm the body in no time. It was voted as one of the Worlds most delicious Top 50 foods! It is the perfect body fuel that makes a fortifying meal with its warm spices to nurture during the cold Winter months. If you are not Vegan you can of course add Chicken to this as it is most widely used with chicken.Recipe:

1 tin of coconut creamed milk

1 pint of coconut milk

1 cup of water

¼ cup of homemade curry paste (recipe below)

1 butternut squash, diced into cubes

1 red bell pepper, diced

1 lb extra firm tofu diced into cubes

1 tbsp. coconut oil

1 courgette sliced

2 carrots sliced

4 baby potatoes quartered

1 cup of shredded kale

Sprig of fresh coriander leaf

Curry paste:

Mix the follow ingredients together to form a curry paste:

½ cup of organic peanut butter

1 tbsp. ground coriander

1 tsp. cumin

½ tsp. cinnamon

¼ tsp. ground cloves

⅛ tsp. ground pepper

⅛ tsp. ground nutmeg

⅛ tsp. cardamom

1 tsp. turmeric
1 stalk of lemongrass, minced

1 thumb of fresh ginger root, sliced

1 garlic clove

1 shallot

1½ tsp. lime rind

¼ cup tamari sauce

¼ cup agave syrup

Juice of 1 lime


Add a dollop of coconut oil to the saucepan and add the diced veg in for about 10 minutes stirring often until starting to brown. Then Mix coconut milk/cream and curry paste in and simmer, stirring frequently. Your curry should be thick and creamy by now and your veg tender.

While your veg simmer, cut your tofu into cubes. Heat coconut oil and pan-fry tofu pieces on each side until slightly browned.

Add tofu to curry mixture. Ladle onto plates or bowls and top with some shredded kale and coriander.

Serve with rice is optional!



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