GOLDEN SPRING VEGETABLE THAI CURRY
Looking for a YUMMY Long Weekend meal?
10 minPrep Time
20 minCook Time
30 minTotal Time
1 tablespoon coconut oil
1 small onion, sliced
3 cups of unsweetened coconut milk (just shy of two 14 ounce cans)
2 to 4 tablespoons red curry paste, to taste (check ingredients to ensure it’s vegan and less than 6gr of sugar )
1 tablespoon soy sauce or tamari (optional )
1 tablespoon granulated vegan sugar (I used stevia)
1 tablespoon lime juice
1/2 teaspoon ground turmeric
2 cups diced new potatoes (1 inch dice) – I am not a fan of potatos so I used waterchestnuts instead
1 large red bell pepper, chopped
1/2 pound asparagus spears, woody ends removed, and cut into 2 inch pieces
Salt to taste
Cooked quonia, cauliflower or brocoli rice, or lentils
- Melt the coconut milk in a large saucepan over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
- Stir in the coconut milk, curry paste, soy sauce or tamari, sugar, lime juice, turmeric, and potatoes. Raise the heat and bring to a boil. Lower heat and allow to simmer until the potatoes are just tender, about 15 minutes, stirring occasionally. Stir in the bell pepper and asparagus. Continue to simmer until the veggies are tender and the potatoes are soft, about 4 minutes. Taste-test and add more curry paste, soy sauce, sugar, and/or lime juice if you’d like. Season with some salt if desired.
- Divide onto plates or bowls with rice, and top with cashews, scallions, and cilantro. Serve.
Let me know your thoughts, did you change any of the ingredients and found it to be extra yummmm?