Vegan Green Curry

For dinner tonight I made a quick and easy curry. It was definitely not authentic, I just went for the vegetables that appealed to me and gave a nice balance of colours and textures.

I used :

  • 4 minced cloves of garlic
  • 1 thumb sized piece of ginger, minced
  • 2 finely chopped red onions
  • 4 chopped carrots
  • 2 chopped sweet potatoes
  • 1/2 a packet of tempeh, finely sliced
  • 4 heads of pak choi
  • 3 big spoonfuls of green curry paste
  • 1 tin of coconut milk
  • brown rice cooked in vegetable stock for added flavour
  1. First I prepped all my vegetables and put the rice on to cook- no time for chopping once the heat is on!
  2. I gently sauteed the aromatics in some coconut oil for a few minutes until they were soft.
  3. I added the curry paste and let it fry in the oil for several minutes, then I added the coconut milk.
  4. I added all of the veg, except the pak choi, and tempeh and cooked for about 15 minutes.
  5. I chopped the pak choi and added this right at the end so it would stay crunchy and bright green.
  6. I spooned some into a bowl with the cooked brown rice.


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