I was always under the impression that curries were hard to make… not sure why. I have been making curries a lot recently because I find them really easy, flavorful and cheap. The beauty of them is that you can use any vegetables you have in your fridge. Here is how I make vegan Thai green curry.
Vegan Thai Green Curry
1 teaspoon ginger (minced)
1 teaspoon garlic (minced)
1 teaspoon fresh coriander (finely sliced)
200 grams firm tofu (cubed and fried with olive oil until golden brown)
1/2 spanish onion
1/2 sweet potato (diced)
2 large potato (diced)
1 cup green beans
1 cup baby spinach
1 tablespoon lime juice
400 ml (1 can) full fat coconut milk
1 tablespoon green curry paste (vegan)
2 cups vegetable stock
1 cup brown rice (per serve)
-In a large frying pan bring 1/3 of a cup of coconut milk to a simmer.
-Once the coconut milk is simmering mix in the green curry paste until mixture is smooth.
-Add in garlic, ginger and onion and simmer for 2 minutes.
-Add in 2 cups of vegetable stock, the rest of the coconut milk and potatoes.
-Simmer for 10 minute.
-After 10 minutes add in fried tofu, green beans, lime juice and coriander.
-Simmer for a further 10-15 minutes or until sauce has thickened slightly and potatoes are soft.
– Add in the baby spinach.
-Serve with brown rice.
*Please note, if you would like more curry sauce use another 1/2 cup of coconut milk. I like my sauce quiet thick so it wasn’t very runny.*