This fresh and hearty Vegan Thai Curry is a great way to make everyone happy while including all your vegetables. It has a lot of mouth-watering flavor, is light, and made quickly.
Set a large pan over medium heat and add two tablespoons of coconut oil.
Add the onion, garlic, and shallots while stirring until the onion is translucent.
Stir in the ginger, curry paste, end enjoy the smells of your creation. If using optional lemongrass, palm sugar, and tamarind paste, add them at this point.
Stir in the bell peppers, after a minute.
Stir in the coconut milk and a cup of water or vegetable stock, stir.
Boil. Let it boil for 2 minutes, and add the pumpkin.
Cook. Until the bell peppers and pumpkin dices are fork-tender, stirring occasionally. Add half the coriander leaves (optional).
Season with salt and put a lid, add the optional broccoli and bok choy on top and let it sit for 10 mins. The steam will cook the broccoli and bok choy with the remaining heat, they don't need much cooking,
Garnishing:
Stir-fry the tofu with the remaining coconut oil.
Boil the Jasmin rice with some salt and serve with the Thai Curry topped with peanuts, a squeeze of a lemon, and the coriander’s remainder.
Notes
If using Bok Choy, add during the last 3 minutes of heat. It is mostly water, so that it will turn into nothing. It doesn’t have much flavor, so it will not change it; it will only add texture.Start making the Jasmin Rice along with the curry; it will take only 15 minutes,Top with some Crispy Tofu to add more chunks of Texture and Protein.Wine Pairing by our Sommelier Ramón Barreiro @pejo_barreiroArgentina - Dry - Torrontés (Salta)France - Dry or Sweet - Gewurztraminer (Alsace)