Recipe: Delicious 16:48 - Thai green curry vegan style

16:48 - Thai green curry vegan style. Roughly chop all the ingredients for the paste and place in a pestle and mortar and bash away. Roughly chop all the ingredients for the paste and place in a pestle and mortar and bash away. If pounding isn't your thing, place in a food processor and blend.

This vegan Thai green curry is rich, creamy and full of bold flavours with a kick of heat. It's a hearty, comforting vegan meal that's full of vegetables like Creamer potatoes, zucchini, baby eggplant, red bell pepper and spinach. Serve this Thai green curry with rice and fried tofu (or added chickpeas!) for a satiating plant-based meal. You can cook 16:48 - Thai green curry vegan style using 25 ingredients and 7 steps. Here is how you cook that.

Ingredients of 16:48 - Thai green curry vegan style

1. You need of For the paste.
2. You need 1 of garlic clove.
3. It's 1 of thumb sized turmeric root.
4. It's 1 tsp of salt.
5. Prepare 1 tsp of shrimp paste (leave out if vegan).
6. It's 2 of Thai green chillies (or more if you like it hot).
7. You need 2 inch (5 cm) of piece of galangal or ginger.
8. You need 2 sticks of lemongrass, outer tough leaves removed.
9. You need 2 of kaffir lime leaves.
10. Prepare 4 of spring onions.
11. It's of For the sauce.
12. It's 1 of onion peeled and chopped.
13. Prepare 4 tbsps of coconut milk from a 14oz (400ml) can.
14. Prepare of For the sauce.
15. It's 1 tsp of oil - cold-pressed rapeseed with lemongrass, ginger and chilli.
16. Prepare 2 of medium onions, peeled and finely chopped.
17. Prepare 1 of medium sweet potato, peeled and cubed.
18. You need 1/2 of aubergine, cubed.
19. Prepare of remainder of the can of coconut milk.
20. You need 4 of kaffir lime leaves.
21. Prepare 40 g of cashew nuts.
22. Prepare 1/2 (1 bunch) of coriander.
23. It's of juice of 1/2 lime.
24. Prepare of To serve.
25. You need of Jasmine rice.

Traditionally this curry sauce is fairly thin and soupy in consistency. Allow the sauce to come to a gentle simmer. Season with tamari (soy sauce or vegan fish sauce), lime juice and a touch of sugar (if needed). This vegan Thai green curry is rich and creamy and packed with fresh veggies.

16:48 - Thai green curry vegan style instructions

1. Roughly chop all the ingredients for the paste and place in a pestle and mortar and bash away. Add 4 tablespoons of the coconut milk and continue to grind until you have a paste. If pounding isn't your thing, place in a food processor and blend..
2. To make the sauce, heat the oil in a large pan and saute the onions for 3-4 minutes until soft..
3. Add the sweet potato and aubergine chunks and cook for a further 5 minutes until they start to soften..
4. Add the paste and continue to cook for 5 minutes..
5. Add the lime leaves and the coconut milk and cook for a further 10-15 minutes until the vegetables are soft..
6. Roughly chop the cashew nuts and coriander and add to the sauce with a squeeze of lime..
7. Serve with jasmine rice..

It's simple enough for weeknight dinners and just as good as a restaurant! We once took a holiday where the only vegan thing available to eat was vegan Thai green curry. You can add whatever vegetables you like - cauliflower, green beans, broccoli, capsicums and snow peas are great choices. And if you are not a fan of tofu, you could use chick peas instead. Potatoes, pumpkin and sweet potatoes are also great.

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