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Before you jump to Vegan thai red curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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We hope you got insight from reading it, now let’s go back to vegan thai red curry recipe. You can have vegan thai red curry using 23 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to prepare Vegan thai red curry:
- Get 3 tablespoons of oil.
- Prepare 2 of medium onion, halved and thinly sliced.
- Take 1 of medium bell pepper, seeds and membranes removed, thinly sliced.
- Prepare 1 of medium potato, diced.
- You need 1 cup of vegetable broth.
- Get 1 cup of coconut milk.
- Prepare 1 of medium diced fire-roasted tomatoes.
- You need 3 tablespoons of red curry paste (recipe mentioned below).
- Take 4-5 cloves of garlic, minced.
- Provide 1 tablespoon of minced ginger.
- Get 1 of small head of cauliflower, cut into florets.
- Provide 1 cup of carrot, cut into slices.
- Prepare 1 cup of cabbage, finely chopped.
- You need 1 cup of corn (optional).
- You need 1 of large lime, juiced.
- Prepare as required of Thai basil leaves, for garnish.
- Provide 3 cups of cooked rice.
- Prepare 1 tsp of each cumin and coriander seeds.
- Prepare 5 of dry red spur chiles.
- Prepare 2 teaspoons of white pepper corns.
- Use 1 tablespoon of fresh coriander roots.
- You need 1 tablespoon of sliced lemongrass.
- Provide as per taste of Salt.
Instructions to make Vegan thai red curry:
- For making red curry paste : Add dried red chillies, 1 onion, 3 cloves of garlic, 1 tsp ginger, 1 tbsp lemon juice, lemongrass, 1 tsp pepper, coriander roots, coriander and cumin seeds, salt, lemon zest in the food processor and make a smooth paste. Keep it aside to be used later..
- Heat over medium-high heat in a large skillet or saute pan. Add the onion and cook 5-8 minutes or until beginning to soften..
- Add the bell pepper, cabbage and potatoes and cook 2-3 minutes..
- Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger. Bring to a boil..
- Add the cauliflower florets. Reduce heat to medium-low and simmer 8-10 minutes..
- Add the carrots and corns. Cook another 5 minutes..
- Add 1 tbsp lime juice..
- Garnish with fresh Thai basil leaves.
- Serve with cooked rice..
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