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Vegan thai red curry
Vegan thai red curry

Before you jump to Vegan thai red curry recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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Obviously, it’s not at all difficult to begin integrating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to vegan thai red curry recipe. To make vegan thai red curry you only need 23 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Vegan thai red curry:
  1. You need 3 tablespoons oil
  2. Provide 2 medium onion, halved and thinly sliced
  3. Use 1 medium bell pepper, seeds and membranes removed, thinly sliced
  4. Take 1 medium potato, diced
  5. You need 1 cup vegetable broth
  6. Prepare 1 cup coconut milk
  7. Get 1 medium diced fire-roasted tomatoes
  8. Prepare 3 tablespoons red curry paste (recipe mentioned below)
  9. You need 4-5 cloves garlic, minced
  10. You need 1 tablespoon minced ginger
  11. Provide 1 small head of cauliflower, cut into florets
  12. Use 1 cup carrot, cut into slices
  13. Take 1 cup cabbage, finely chopped
  14. Use 1 cup corn (optional)
  15. Get 1 large lime, juiced
  16. Use as required Thai basil leaves, for garnish
  17. You need 3 cups cooked rice
  18. Prepare 1 tsp each cumin and coriander seeds
  19. Prepare 5 dry red spur chiles
  20. Provide 2 teaspoons white pepper corns
  21. Prepare 1 tablespoon fresh coriander roots
  22. Prepare 1 tablespoon sliced lemongrass
  23. Take as per taste Salt
Instructions to make Vegan thai red curry:
  1. For making red curry paste : Add dried red chillies, 1 onion, 3 cloves of garlic, 1 tsp ginger, 1 tbsp lemon juice, lemongrass, 1 tsp pepper, coriander roots, coriander and cumin seeds, salt, lemon zest in the food processor and make a smooth paste. Keep it aside to be used later.
  2. Heat over medium-high heat in a large skillet or saute pan. Add the onion and cook 5-8 minutes or until beginning to soften.
  3. Add the bell pepper, cabbage and potatoes and cook 2-3 minutes.
  4. Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger. Bring to a boil.
  5. Add the cauliflower florets. Reduce heat to medium-low and simmer 8-10 minutes.
  6. Add the carrots and corns. Cook another 5 minutes.
  7. Add 1 tbsp lime juice.
  8. Garnish with fresh Thai basil leaves
  9. Serve with cooked rice.

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