Hi my fellow foodies! Here I show you one of my favorite plant-based recipes! As always - we keep it simplistic, healthy, and delectable! You can customize your curry with a variety of vegetables, and even spice it up !
I encourage you to play around with different vegetables and spices too. What's wonderful about a curry is you can use pretty much any veggie and just time each one properly so they don't overcook. Another tip is you can boil/steam/sauté your vegetables separately and then add into your divine curry bath.
RECIPE:
- 1 lb mixed veggies: peas, carrots, tomatoes, zucchini, & squash
- 2 tbs veg oil
- 1/4 cup garlic, diced
- 1/4 cup onion, diced
- 3 tbs yellow Thai curry powder - 3 cups coconut milk - 1 tsp ginger paste (+ vinegar)
- 3 tbs coconut sugar
- 1/4 cup soy sauce or GF tamari - salt + pepper to taste
- 1 handful of Thai basil leaves
- 2 bay leaves
- dash of lime/lemon juice
*Optional: add some heat! Pop in a pinch of chili flakes/peppers.
Plus top with a decorative flavorful garnish like: chopped green onion, cilantro, cashews, mung bean sprouts, tofu, etc.
Happy currying!
❤️ Lisa
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