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Vegan Red Curry

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Mains & Bowls
Ingredients Method

Ingredients
  

  • 1 large sweet potato or 2 medium, cut into 1.5 inch cubes
  • 3 carrots cut in medium slices
  • 1 onion cut in thin slices
  • 400 g cauliflower
  • 400 g broccoli
  • 4-5 garlic cloves finely chopped
  • 1 inch fresh ginger grated or finely chopped
  • 400 ml unsweetened coconut milk 1 can
  • 1 cup water
  • 2 tbsp coconut oil
  • 2 tsp red curry paste
  • 1 tbsp tamarind sauce
  • 1 tbsp rice vinegar
  • fresh cilantro
  • salt and pepper

Method
 

  1. Add 2 tablespoons of coconut oil to a large pan and heat it up.
  2. Add the onions and stir for 2 to 3 minutes until they become translucent.
  3. Toss in the garlic and saute for 30 seconds.
  4. Add the ginger, stir well and let it cook for 30 seconds to 1 minute while stirring continuously.
  5. Add salt and pepper.
  6. Add the vegetables (sweet potatoes, carrots, cauliflower and broccoli).
  7. Keep the pan on medium heat.
  8. Add 2 teaspoons of red curry paste and stir it with the vegetables for 2 minutes.
  9. Pour in the coconut milk and stir well.
  10. Pour in 1 cup of water and bring the mixture to a simmer.
  11. Let it cook for 10 minutes on medium heat until the veggies are tender.
  12. Stir in 1 tablespoon of tamarind sauce and 1 tablespoon of rice vinegar.
  13. Verify that the veggies are well cooked.
  14. Finely chop the coriander and add to the sauce.
  15. Adjust the salt and pepper according to your taste.
  16. Serve hot with brown rice and enjoy!