This creamy Vegan Red Thai Coconut curry is full of delicious veggies and covered with a thick, coconut sauce. It’s the perfect winter warmer for these cold evenings!
1 White Onionfinely diced
1thumb sized Piece of Gingerminced
3tbsp Red Curry Paste(ensure yours is vegan, or make your own)
2 x 400mlcans Coconut Milk
2tsp Chilli Paste(sambal oelek)
4tbsp Soy Sauce
1tsp Rice Wine Vinegar
1head Broccolicut into florets
6-7 Small Potatoesquartered
1large handful Green Beans
1cup Frozen Peas
1block (250g) Tofucut into 1 inch cubes
1large handful Spinach
1/2 Red Onion
1 Red Chilli
First, wash and quarter the potatoes and boil for 10 minutes, drain and set aside.
While the potatoes are boiling, start making the sauce. Add a little oil to the bottom of a large stockpot. Cook the finely diced onion and the minced ginger over a medium/high heat for 3-4 minutes until the onion is translucent. Add the curry paste and cook for another minute.
Next, add the coconut milk and give everything a good stir. Add the soy sauce, chilli paste and bring to a simmer.
In another frying pan, heat a little oil and fry the tofu until it’s golden on all sides.
Add the cooked potatoes, and the other vegetables (except the spinach) into the curry sauce and simmer for 5 minutes. At the end, stir in the rice wine vinegar and the spinach, until the spinach wilts.
Serve the curry with rice, and top with the tofu, some sliced red chilli, sliced red onion, some fresh coriander and a sprinkling of sesame seeds.