Vegan Thai-ish Coconut Curry

Today’s run: 3 miles, Brahms and Dvorak.

I whipped this up after playgroup on Friday, and one of the other families stayed to help us enjoy it. It looks like it will take a lot of work but it’s really just chopping veggies, and you can do that quickly.

1 tablespoon oil

1 tablespoon ginger-garlic puree (buy this at Indian or Asian grocers*), or 2 cloves garlic, minced, and about 1 inch of fresh ginger, chopped finely

1 onion, sliced

2 tablespoons peanut butter

1 teaspoon tamarind paste (again, from the Indian or Asian grocer) or 1 tablespoon  lime juice

salt, to taste (1/2 – 1 teaspoon)

1 + tablespoon Thai curry paste **

up to 1 tablespoon brown sugar, optional

1 can coconut milk – light is okay

3 carrots, sliced

2-3 medium zucchini and/or yellow zucchini, sliced into half-moons

1 head broccoli, chopped

To serve:

rice

chopped peanuts

lime slices

Method:

Saute onion in oil until soft. Add ginger/garlic, and saute another few seconds. Stir in peanut butter, tamarind paste, and curry paste; use the spoon to mash up all the pastes until they’re well-incorporated. Add the brown sugar, if using, and the salt. Pour in the coconut milk and stir. Then add in all your veggies and cook until veggies are slightly soft but also still crisp (5-10 minutes). You can add the carrots first so they cook a little bit more than the softer veggies.

Serve over rice, with peanuts and lime slices if desired.

* We have a great Indian grocer about  an hour away. We get a HUGE jar of a minced garlic and ginger paste – it is perfect because so many Asian recipes call for both, and this has both, and ginger can be such a pain to deal with. The jar is cheap and lasts a long time. The little jars found in most grocery stores are expensive and don’t seem as good. When we run out of the paste, we just use fresh ginger and garlic.

** I like Thai Kitchen brand, which you can find in most grocery stores. The green and red curries of this brand are vegan (others have fish sauce – be careful to read the ingredients). Thai Kitchen clearly marks on the wrapper which of its products are vegan and which are not. Another good brand is Bright, which I can only find in the Asian market in Atlanta – a few hours away. It is really spicy and yummy.

For protein, I also made a quick pan -fried tofu that the kids like. The one year old will eat this until we stop giving it to her. Cute.

It does not photograph well, but it’s super easy. Press one pound of firm tofu, if you have a tofu press. Heat a little oil in a cast-iron pan. Cube tofu and add to pan. Stir. Add soy sauce and nutritional yeast to taste. Stir until heated through. If you have time, let the tofu get nice and brown and toasty. If not, it’s still yummy.

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