vegan, green comfort food, vegan thaise groene curry, vegan curry

This vegan curry is one of the nicest and fastest spicy vegan comfort food recipes that I know of. Previously I wrote about how much I love Indian food in my Saag Tempeh recipe which is a slightly mild curry.
The vegan curry that I now made looks more like a madras (one of the spiciest curry's on the menu at the Indian restaurant, however you can go a step further and try the Vindaloo or even the Tindaloo) Somebody call the fire station!

However, my husband forces me every year to make my own massala (herbal mixture) and freeze it in big amounts. My husband has a love for vegetable gardening. Last year I had 26 fresh garlic bulbs that came out of our lovely little garden!
My husband's love for garlic (and tomato plants) is so enormous that they are the first thing on his list sometimes when he comes home. Be that as it may, whenever he has had his harvest this year I promise you to share my massala recipe with you!

This time I use a curry paste that comes out of a jar and is very tasty and ready in a few!


Serves 2
Ingredients:

  • ½ cucumber

  • 1 red or green pointed pepper

  • 1 winter carrot

  • 2 tomatoes

  • ½ courgette

  • 1 onion

  • 1 green pepper

  • optional: some frozen peas

  • pack of coconut milk

  • vegan kipstuckjes (vegan chickenpieces)(vegetarian butcher)

  • 2 full tbs of green vegan curry paste (Koh Thai)

  • coconut oil

  • coriander


Cut the cucumber, the pointed pepper and the carrot in slices. Cut the tomatoes and the courgette in cubes and chop the onion en the pepper fine (for a mild curry you just cut open the green pepper and remove the seeds).

Heat some coconut oil in a wok or skillet and bake the vegan chicken pieces. Add the onion and pepper and bake this for a couple of minutes on a medium heat. Add the vegetables and stir fry the whole for 5 minutes on a high heat.

Add the vegetables and stir fry the whole for 5 minutes on a high heat.

Now add the curry paste and bake this for 2 minutes on a medium heat. Add the coconut milk and bring to a boil. Put a lid on the wok or skillet and stew the curry for 15 minutes until cooked. Serve the curry with rice, naanbread and some chopped coriander or (if there is time) make the recipe for my Saag Tempeh as a side dish!

vegan, green comfort food, vegan thaise groene curry, vegan curry
vegan, green comfort food, vegan thaise groene curry, vegan curry

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