Green thai curry with veggies
A green thai curry with tofu and vegetables cooked in coconut milk - vegan recipe
Ingredients
- 2 carrots
- ½ broccoli
- 1 sweet potato
- 200 g butternut squash
- 120 g tofu plain
- 1 scallot
- 1 garlic clove
- 1 cm fresh ginger
- 3 tbsp green curry paste
- 60 cl coconut milk
- Cilantro few sprigs
- Lemongrass (one stick) optional
- Combava leaves optional
- Lime optional
- 1 handful of peanuts optional
- ½ tsp galanga powder optional
Instructions
- Cut the vegetables into small pieces (they will cook faster this way). Cut the broccoli florets and cut the stem into small pieces. Finely chop the shallot, garlic and ginger.
- Dice the tofu. Fry the tofu for 5 minutes in oil in a frying pan over low heat until golden brown.
- In a large pan with high edges (or in a wok), fry the shallot in a little oil for a few minutes. Then add the garlic and ginger and fry for 2 minutes. Add the green curry paste and stir well. Then add the vegetables and stir again.
- After 2 minutes pour in the coconut milk and mix well to dilute the curry paste. Bring to boil. Lower the heat to medium. Add the lemongrass if you have some (a stick for example), 2 or 3 leaves of combava (again if you have some) and the powdered galanga, then cover.
- Stir from time to time and stop cooking after 20/25 minutes, after checking that the vegetables are cooked.
- Serve with Thai or basmati rice, sprinkle the curry with coriander leaves and peanuts and arrange a few slices of lime for seasoning.
Notes
You can change the vegetables according to the seasons and your own tastes. It is also possible to add shrimps or fish, or also chicken for example. The optional ingredients will add more flavor to your dish, but you can make a very good curry with the basic ingredients as well.