Vegan Gluten Free No Oil Thai Red Curry

Two or three ingredients in this recipe would be considered processed foods so this recipe doesn't fall under the "whole foods" category.  On Friday nights I host a dinner party, so that's my one night to stray a bit from the regular routine.

The most "processed ingredient" is a small jar of Thai Kitchen Red Curry Paste and here are the ingredients: Red chili pepper, garlic, lemongrass, galangal (thai ginger), salt, shallot, spices, kaffir lime.  So I'm not going to feel too guilty.  The other two are canned coconut milk and store bought veggie broth.

This dish hits a lot of the Daily Dozens, btw.  And it makes a lot so you may want to halve the recipe if it's just you.  I haven't tried freezing leftovers so can't vouch for that yet.



Vegan Thai Red Curry

  • Onion
  • Vegetable broth (2 cups plus a bit or 4 cups if making rice)
  • Tomatoes (can use canned if it's all you have)
  • Garlic, 4 cloves, give or take, smashed or minced
  • Ginger,  2T or so of fresh  grated
  • Coconut milk (2 cans)
  • One 4 oz jar of Thai Kitchen Red Curry Paste
  • Juice from two limes
  • Mint and basil leaves (fresh), torn or chopped a bit
  • Brown rice
  • (Feel free to throw red pepper flakes in too... I put them in everything)
  • (If you're not doing "no oil" feel free to saute your onion in a little oil if you want)
Any combination of the following vegetables:
  • Red or yellow bell pepper
  • White or sweet potatoes (or a combo)
  • Broccoli or cauliflower (I think cauliflower works better)
  • Carrots
  • Spinach or kale
Steps
  1. I rinse two cups of organic brown rice and throw it into my instant pot with two cups of the veggie broth and a wee bit of salt.  Set it to pressure cook for 20 minutes, then get on with the rest.  (When it's done, I can NPR or leave it for a bit... it's not crucial.)
  2. Saute the onions, garlic, and ginger in a little veggie broth just for a bit on medium heat.  Then add all the veggies you want (except the spinach/kale) and cook them for a bit, adding more broth if/when needed.
  3. When the veggies are al dente (I usually check the cauliflower), add the coconut milk and the curry paste.
  4. Heat everything through then add the spinach/kale and fold it in (no need to "cook" the spinach/kale).
  5. Sprinkle the mint and basil leaves on top as well as the lime juice.
  6. Serve the curry over the rice.

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