Easy Vegetarian Red Curry · Organic Spa Magazine

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Serves 4

I’ve been making this recipe for years, tweaking and adapting it, as it is so versatile. Serve it as is, or over brown rice. Add whatever veggies, meat or fish you have on hand. Add the fresh herbs or leave them out, same with the crushed peanuts, or substitute those for crushed almonds. The best part of this dish is that it will give you all the fancy professional takeout vibes while being incredibly easy to make. So get cozy, gather the clan, and let the food be the gateway of connection.

2 tablespoons coconut oil
3 cloves garlic, peeled and minced
1 pint mushrooms, sliced
2 potatoes, peeled and diced
2 small carrots, peeled and diced
Pinch of sea salt
Freshly ground black pepper
4 broccoli stalks, chopped
2 small red peppers or red chilis, sliced
1 cup string beans, ends removed and cut
1/4 cup fresh basil
1/4 cup fresh mint
1 package extra firm tofu, cut into cubes
2 (13.5 ounce) cans full fat coconut milk
3 tablespoons fish sauce (omit if making fully vegan)
3 tablespoons red curry paste
1 tablespoon real maple syrup
1/4 cup peanuts, crushed (or almonds can be substituted)

1. Take a medium pot with a lid and add coconut oil, then set your stove top to medium heat.
2. Once hot, add garlic, mushrooms, potatoes, carrots, salt, pepper and sauté for 5 minutes.
3. Now add broccoli, red pepper or red chili, string beans, fresh basil, fresh mint, tofu, coconut milk, fish sauce, red curry paste and maple syrup.
4. Bring to a quick boil, then immediately reduce to low, cover and let simmer for 20 minutes so all the flavors can come together and veggies are tender.
5. Sprinkle crushed peanuts or almonds over the top and serve immediately. Enjoy!

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