A delicious Vegan Red Curry
February 14, 2023
A delicious Vegan Red Curry
Here is a lovely recipe for a simple but flavour-packed Vegan Red Curry.
I cooked this delicious Vegan Red Curry for us to enjoy at home last Saturday night.
My lovely Sister and Brother-in-law were coming for dinner. We are both at this weird stage in our lives where one Saturday night we might have a full house plus extras and the next, we find ourselves inside a very quiet home and without any kids (I shouldn’t really call them kids but it is a hard habit to break). So earlier that day, I didn’t know if we were to enjoy dinner with 4 or instead, dinner with 10 or so. With two of our own daughters being vegetarian and one niece being Vegan, this Vegan red curry is what I decided to cook for us all. And wouldn’t you know it, it did end up being dinner for 4! ha! Although the rest of the gang was certainly missed, it was precious to spend some slower time just the 4 of us and to truly catch up with one another. And the other bonus, there was no cooking Sunday night as there was loads of left overs given I had cooked for a cast of thousands (also a hard habit to break).
This Vegan Red Curry recipe is flavour packed and simple. It is quick and easy enough to enjoy mid-week too. You can also easily substitute (or leave out) ingredients.
No cauliflower? Use Broccoli instead. You can also add beans, peas, and snowpeas…there are many variations and options for you to play with and enjoy.
And, if you desire and need extra protein and still keep this curry vegetarian and vegan friendly, feel free to add in a tin of rinsed and drained chickpeas or lentils…..just delicious.
Nellie
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Vegan Red Curry
Vegan Red Curry
Equipment
- 1 Wok or Heavy based Frying Pan
Ingredients
- 2 tablespoons olive oil
- 1 brown onion diced
- Sea salt
- 4 garlic cloves peeled & finely chopped
- A thumb sized piece of ginger peeled & finely chopped
- 2 tablespoons red curry paste
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons red curry paste
- 2 medium sized sweet potatoes peeled and cut into large dice
- 2-3 medium sized potatoes peeled and cut into large dice
- 2 carrots peeled and sliced on the angle
- 1/2 small cauliflower florets sliced
- 400 ml coconut milk or cream
- 1 cup of water or stock
- 4 Kaffir lime leaves see notes
- 1 cup of coriander leaves washed and chopped
- 1 lime Juiced
Yoghurt
- 1 cup full fat Natural or Greek style yoghurt
- Juice and zest of one lime or lemon
- Sea salt
- 1/2 teaspoon of ground cumin
Serving suggestions: Steamed rice and or roti bread and yoghurt.
Instructions
- To make the garlic yoghurt, place all the ingredients together in a small bowl and refrigerate until needed.
- Place a wok or a heavy-based frying pan over a medium heat. Add the oil and then the onion and sea salt and cook until aromatic and softened, about 8 minutes.
- Add the garlic and ginger and stir for a minute.
- Add the ground spices and curry paste and cook for 1-2 minutes, stirring regularly.
- Add the sweet potatoes and the potatoes and carrots. Stir for a minute or two to coat and toast in the spices.
- Add the cauliflower florets. Cook for a further 8-10 minutes or until tender.
- Add the coconut milk and water. Cook for 20 minutes, stirring occasionally.
- Taste for seasoning and adjust as needed. Fold through the coriander and the lime juice.
- Serve with steamed rice and or roti bread and yoghurt on top of each, and serve.
Notes
Nutrition
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