Discover all one of the best Vegan thai red curry recipes on the web within the one cease place that is cooking information. Whether or not you're on the lookout for an impressive appetizer, an elaborate meal, or a quick and simple Vegan thai red curry , you will discover the recipes and recommendation you need. We provide you only the best Vegan thai red curry recipe here. We also have wide variety of recipes to try.


Vegan thai red curry
Vegan thai red curry

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

The ingredients needed to prepare Vegan thai red curry:
  1. You need 3 tablespoons oil
  2. Prepare 2 medium onion, halved and thinly sliced
  3. You need 1 medium bell pepper, seeds and membranes removed, thinly sliced
  4. Get 1 medium potato, diced
  5. Provide 1 cup vegetable broth
  6. Provide 1 cup coconut milk
  7. Get 1 medium diced fire-roasted tomatoes
  8. You need 3 tablespoons red curry paste (recipe mentioned below)
  9. Provide 4-5 cloves garlic, minced
  10. Prepare 1 tablespoon minced ginger
  11. You need 1 small head of cauliflower, cut into florets
  12. Prepare 1 cup carrot, cut into slices
  13. Prepare 1 cup cabbage, finely chopped
  14. You need 1 cup corn (optional)
  15. Prepare 1 large lime, juiced
  16. Provide as required Thai basil leaves, for garnish
  17. Prepare 3 cups cooked rice
  18. Take 1 tsp each cumin and coriander seeds
  19. Get 5 dry red spur chiles
  20. Provide 2 teaspoons white pepper corns
  21. Provide 1 tablespoon fresh coriander roots
  22. Get 1 tablespoon sliced lemongrass
  23. Take as per taste Salt
Steps 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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