This plant-based curry is lunchtime favorite at Vega HQ. Look in your international grocery store for Kefir lime leaves and Thai basil. Both add a uniquely delicious taste to this this dish. Serve it over brown rice for a nutritious meal.
Ingredients
- 1 tsp coconut oil or other cooking oil
- 1 onion, diced
- 2 carrots, julienned
- 1½ red or green peppers, julienned
- 6 mushrooms, sliced
- 3 Tbsp red curry paste
- 1 Tbsp curry powder
- Pinch red chili flakes
- 3 cloves garlic, minced
- 1 Tbsp ginger, minced
- 2 (14oz) cans coconut cream
- 1 liter/33 fl. oz. vegetable broth
- 1 package tofu, pressed, drained and cubed
- 1 cup brown rice, cooked
- ½ bunch cilantro, chopped
- Splash of lime juice or apple cider vinegar
- 1 tsp salt
- Optional:
- 2 Kefir lime leafs
- 1 stalk lemongrass
- Small handful Thai basil, torn
Preparation
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Heat coconut oil in large pot. Add onions and carrots. Sauté 3-5 minutes.
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Add peppers and mushrooms. Sauté 3 minutes.
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Add garlic, ginger, red pepper flakes, curry paste and curry power. Sauté 1 minute, stirring frequently. Optional: If using lemongrass and Kefir lime leafs add here and remove before serving. You can put them in cheese cloth tied together with string for easy removal.
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Add vegetable broth and tofu and let simmer for 15-30 minutes.
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Add coconut cream and brown rice. Simmer until hot. Season with salt. *Optional: Remove lemongrass and Kefir lime leafs now.
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Cilantro and a splash of lime juice or apple cider vinegar. *Optional: Add Thai basil here
