Red curry had to be one of the most delicious meals ever. I have never heard of anyone who actually doesn’t like it? Here is a quick recipe for a vegan variant, which yummy ingredients such as broccoli and Japanese sweet potato.
You need (2-4 portions):
1 cup of broccoli
1 cup of sweet potato
1 cup of red pepper
1 cup of mushrooms
2 leeks
Cashew nuts
Lime
1 tbsp red curry paste
1 onion, 2 cloves of garlic
1 inch of ginger
2-4 handfuls cilantro
Rice
1-2 tbsp tamari
1 tbsp coconut oil for frying
2 boxes of coconut milk
Try and choose as many of the ingredients as possible organic!
How to:
Fry some onion and garlic in a pan in coconut oil.
Add the curry paste, ginger, some of the cilantro and coconut milk. Let it boil for 5 minutes.
Add the diced sweet potato, broccoli and red pepper. Let it simmer for 20 minutes.
Add the diced mushrooms. Let it simmer for another 10 minutes.
Set the taste with the tamari and some salt and pepper if needed. The curry can stay in the pot simmering as long as you have time for. The taste just gets better and better!
Serve with warm rice, a squeeze of lime, cashew nuts and lots of cilantro on top!
The perfect warming meal during winter time! We made a large portion and popped the rest in the freezer so that there is leftovers for those days you don’t have time to cook :) Enjoy!