Best 2 Vegan Coconut Red Curry Recipes
In the culinary realm, vegan coconut red curry stands as a vibrant and delectable creation that tantalizes taste buds with its harmonious blend of flavors, textures, and colors. This delectable dish is a symphony of culinary artistry, a dance of tastes that delights the palate with its perfect balance of heat, sweetness, and umami. Whether you're a seasoned vegan connoisseur or a curious explorer seeking new culinary adventures, this guide will unveil the secrets to crafting a lip-smacking vegan coconut red curry that will leave you craving for more.
Here are our top 2 tried and tested recipes!
THAI-INSPIRED VEGAN COCONUT CURRY
Delicious vegan Thai coconut curry with panang curry paste. Serve over white rice.
Provided by rachel
Categories World Cuisine Recipes Asian Thai Main Dishes Curry
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a nonstick frying pan over medium-high heat. Add tofu and fry on all sides until golden, 5 to 7 minutes. Remove from heat.
- While tofu is frying, heat remaining oil in a separate pan over medium heat. Saute onion until soft, 5 to 7 minutes. Stir in curry paste. Pour in coconut milk and vegetable broth; bring to a boil. Add potatoes, reduce heat, and simmer, covering the pot loosely, until potatoes are halfway cooked, about 10 minutes.
- Stir in beans and continue to simmer until potatoes are almost soft, about 5 minutes more. Stir in tofu and heat through, about 5 minutes. Serve in individual bowls.
Nutrition Facts : Calories 594.1 calories, Carbohydrate 66.7 g, Fat 32.4 g, Fiber 8.3 g, Protein 16.3 g, SaturatedFat 20.3 g, Sodium 252.7 mg, Sugar 5.8 g
EASY VEGAN COCONUT CURRY WITH TOFU
This vegan coconut curry is spicy and tasty! It makes your kitchen smell good. It uses no animal products. Serve with brown rice, quinoa, or noodles.
Provided by monsterclowngirl
Categories Everyday Cooking Vegan Main Dishes
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until cooked through but slightly firm, 10 to 15 minutes.
- Heat oil in a wok or frying pan over medium-high heat. Add onion and saute until tender, about 5 minutes. Add tofu and saute until browned, 5 to 7 minutes. Add sweet potatoes and peas, followed by curry powder, brown sugar, cumin, cinnamon, and salt.
- Add basil. Pour in coconut milk, slowly, while stirring. Reduce heat and let simmer until thickened, about 20 minutes. Serve with bell peppers and cilantro.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 32 g, Fat 27.8 g, Fiber 7.4 g, Protein 10.9 g, SaturatedFat 19.5 g, Sodium 102.6 mg, Sugar 10.9 g
Tips:
- Use full-fat coconut milk: This will give your curry a richer, creamier flavor.
- Don't be afraid to use a lot of vegetables: Vegetables add flavor, texture, and nutrients to your curry. Feel free to add more or less vegetables depending on your preference.
- Use fresh herbs and spices: Fresh herbs and spices will give your curry the best flavor. If you don't have fresh herbs or spices on hand, you can use dried herbs and spices, but be sure to use less since they are more concentrated.
- Simmer your curry for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer your curry, the better it will taste.
- Serve your curry with rice or naan bread: Rice or naan bread are the perfect accompaniments to a Thai curry. They will help to soak up the delicious sauce.
Conclusion:
This vegan coconut red curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you're looking for a quick and easy vegan meal, give this coconut red curry a try!
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