Best 2 Vegan Vegetable Curry Recipes
Indulge in the delightful world of vegan vegetable curry, a culinary odyssey that takes you on a sensory journey like no other. With its vibrant colors, aromatic spices, and symphony of flavors, this dish is a testament to the boundless possibilities of plant-based cooking. Whether you're a seasoned vegan or just curious about exploring the world of meatless meals, this guide will lead you through the steps to create a hearty and satisfying vegetable curry that showcases the wonders of plant-based cuisine. Join us as we embark on this culinary adventure, and discover the hidden depths of flavor that await you in the realm of vegan vegetable curry.
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VEGAN THAI CURRY VEGETABLES
Drew Spangler Faulkner, a cooking teacher at L'Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.
Provided by Elaine Louie
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
- Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
- Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
- To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 22 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 18 grams, Sodium 448 milligrams, Sugar 9 grams
SIMPLE VEGGIE CURRY RECIPE BY TASTY
Here's what you need: salt, potato, vegetable oil, medium onion, garlic, cumin, cayenne pepper, curry powder, salt, black pepper, ginger, diced tomato, chickpeas, peas, coconut milk
Provided by Jordan Kenna
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender-about 12 minutes. Once cooked, drain the potatoes and set them aside.
- Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
- Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
- Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 752 calories, Carbohydrate 108 grams, Fat 28 grams, Fiber 22 grams, Protein 24 grams, Sugar 20 grams
Tips:
- Use fresh vegetables: Fresh vegetables are more flavorful and nutritious than frozen or canned vegetables.
- Choose a variety of vegetables: This will give your curry a more complex flavor and texture.
- Don't overcrowd the pan: If you add too many vegetables to the pan at once, they will not cook evenly.
- Cook the vegetables until they are tender: But not mushy. You want them to retain their shape and texture.
- Use a good quality curry paste: This is the key to a flavorful curry.
- Add coconut milk for a creamy texture: Coconut milk is a great way to add creaminess and richness to your curry.
- Season to taste: Add salt, pepper, and other spices to taste.
- Serve with rice or bread: Curry is traditionally served with rice or bread.
Conclusion:
Vegetable curry is a delicious and healthy meal that is easy to make. It is a great way to get your daily dose of vegetables, and it is also a good source of protein and fiber. With a little planning and preparation, you can make a delicious vegetable curry that your whole family will enjoy. So next time you are looking for a healthy and flavorful meal, give vegetable curry a try.
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