If you like Thai curry, you’ll love this hearty vegan version. With chickpeas and tons of veggies, this is substantial enough to satisfy the meat-eaters in your life. Works beautifully as leftovers too!

 

Ingredients

coconut oil (or a neutral-flavoured cooking oil)

1 onion, finely chopped

2 garlic cloves, minced

2 tsp.+ fresh ginger, finely chopped (or grated)

 

1 can full-fat coconut milk (“light” fat OK but not as delicious)

1/2 – 1 cup of veggie broth, depending on how much sauce you want

1 can chick peas, rinsed & drained (if don’t use all, freeze rest & use next batch 🙂

1 Tbsp (or to taste) of your favourite red, green, or yellow Thai curry paste (Thai Kitchen brand is vegan if that’s important to you)

2-3 lime leaves (optional but recommended)

1 stalk lemongrass, washed and trimmed and cut into 2-3 pieces (optional but recommended)

can of crushed or diced tomatoes

1 tsp sugar (or to taste)

soy sauce, to taste (use GF if prefer)

1 tsp rice vinegar or freshly squeezed lime juice

 

Veggies! Use whatever you like or have on hand, but slice them so they’re all similarly bite-sized: sweet peppers, eggplant, zucchini, cauliflower, carrots, potatoes, yam, butternut squash, mushrooms, spinach or kale all work well

Firm or extra firm tofu, cut into slices or cubes, as you prefer

Optional

1 Tbsp cornstarch mixed with 2 Tbsp cold water until smooth, no lumps

cilantro to sprinkle on top

 

Directions

Sautee onion, garlic and ginger in coconut oil until fragrant and soft. Add coconut milk, veggie broth, curry paste, lime leaves, lemongrass, tomatoes, sugar (if using), soy sauce and vinegar or lime juice. Stir and work out any lumps of curry paste. Simmer, partly covered, for 10-15 minutes so the chickpeas absorb that lovely flavour. 

Then add veggies in the most sensible order. For example, potatoes and squash need more time than peppers, so put vegetables that need the longest cooking time in first; peppers and zucchini barely need any time so they can be added near the end. Tofu can be gently stirred in anytime during the veggie stage, depending on how much flavour you want it to absorb. I add near the end so the tofu doesn’t fall apart and crumble from too much stirring. If adding spinach, stir into sauce just before serving, as it wilts perfectly and doesn’t need any cooking time.

Once the veggies are all tender to your liking, add the cornstarch mixture if you want a slightly thicker sauce. Start with stirring in just half the mixture, bring to a low boil, then simmer and stir. If you want it thicker, add more and repeat until desired consistency.

Serve with rice or grain of your choice, sprinkled with cilantro if desired. Enjoy 🙂

Oh, and you don’t eat the lime leaves or lemon grass. Just leave them in the pot to keep lending their beautiful flavour to any leftovers. Yum!

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