Vegan "Green with Envy" Curry

Vegan "Green with Envy" Curry
Imagine sitting on a beach in beautiful Thailand. The tropical heat and the ocean. You had a fun day sun baking, and traveling the busy streets of Thailand. Soaking in the sights it has to offer and experiencing the magical ride of a crowded yet friendly Tuk-Tuk.
Now it's time to eat, so enjoy this creamy and 'just right' spicy "Green Curry"
Ingredients for sauce
  • 1medium onion
  • 5 cloves garlic
  • 1 thumb sized piece of ginger peeled
  • 2 Green Chillies
  • 2tbsp lime juice
  • 1tsp cumin pwdr
  • 1tsp corriander pwdr
  • 1cup packed fresh corriander (stems&all)
  • 2 sticks lemongrass (white part only)
  • 1tsp vegan shrimp paste/fysh sauce
  • ½tsp salt
  • ½white pepper
  • Ingredients for curry
  • 1can coconut milk (400g)
  • 2 cans chickpeas
  • Scant 1cup liquid veggie stock*
  • 1½cup sweet potato 3-4cm thick pieces
  • 1½cup eggplant 3-4cm thick pieces
  • 1½ cup button Mushrooms whole
  • 1tbsp muscovado sugar/maple/rice syrup
  • 5 kaffir lime leaves
  • Salt to season
  • 3-4tbsp vegetable oil
  • Blend all the ingredients for the paste in a blender until smooth. May have to add ¼cup water to the blending going.
  • Heat the oil in a large frying pan.
  • Add the paste and cook for 5-6min on low-med. Or until you see oil separating.
  • Add potatoes, liquid stock, sugar, coconut milk, and kaffir lime leaves.
  • Cover and simmer for 10-12 min (the potatoes should be ¾th cooked)
  • Add mushrooms, eggplants, amd chickpeas (drained), cover and cook for 5min until the eggplant is soft
  • Taste and adjust seasoning using salt.
  • Serve hot with rice.
  • Equally delicious if not better the next day (if you can manage to have some leftovers)
  • Adjust chillies according to your heat tolerance. The above recipe is for medium heat. You can replace them with jalapenos or red chilli pwdr.
  • Use black pepper if white pepper not available. ▪️If liquid veggie stock not available, can use ½tsp veggie stock powder with scant 1cup water.

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