This Vegan Thai Coconut Curry will win you over with its medley of big, bold, savoury flavours.
Vegan Thai Coconut Curry Bowls
There are some recipes that will win you over with a medley of big, bold, savoury flavours and some that will do it purely on looks alone. This Thai-inspired vegie bowl does both. It’s worth noting that most, though not all, brands of red Thai curry paste contain shellfish. To ensure this bowl is vegan-friendly look for a curry paste that is shellfish free.
Ingredients
- 1 tablespoon coconut oil
- 3 cloves garlic minced
- 11/2 tablespoons finely chopped fresh ginger
- 2 tablespoons gluten-free red Thai curry paste
- 400 g unsweetened coconut milk
- 11/2 cups gluten-free vegetable stock
- 1 lime zested, then cut into wedges
- salt and freshly ground black pepper
- 400 g extra-firm tofu pressed, drained and cubed
- 225 g green beans trimmed
- 2 teaspoons tamari
- 1 head broccoli cut into florets
- 455 g zucchini noodles
- 1 cup shredded red cabbage
- roasted unsalted peanuts chopped
- chopped fresh coriander
Instructions
- Heat the oil in a medium saucepan over medium heat.
- Add the garlic and ginger, stir to coat, and cook until fragrant, about 30 seconds.
- Stir in the curry paste and cook for 1 minute longer.
- Stir in the coconut milk, stock, and lime zest, and season with salt and pepper.
- Bring to a boil, then reduce the heat to low and simmer for 15 minutes.
- Stir in the tofu and green beans and simmer for 5 minutes longer.
- Remove from the heat, stir in the tamari, and season to taste.
- Meanwhile, steam the broccoli.
- To serve, divide the zucchini noodles among bowls. Top with tofu and green beans, broccoli, and cabbage. Pour the curry sauce over the top, sprinkle with peanuts and coriander, and add a squeeze of lime juice.
Notes
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