Thai Vegetable Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Curry
Cuisine: Thai
Serves: 6
Ingredients
  • 1 large head broccoli
  • Same amount of cauliflower
  • 1 large red capsicum
  • 2 carrots
  • Handful green beans
  • 1 large sweet potato
  • 1 packet baby corn
  • 1 large zucchini
  • 2 sticks celery
  • SAUCE:
  • 3 cups soy milk (we use Vitasoy Milky Lite)
  • 2-3 teaspoons coconut essence (like you'd use for baking)
  • 2-3 Tablespoons Thai curry paste (there are lots now without fish sauce or shrimp paste)
  • 4 teaspoons coconut sugar
  • 4 teaspoons tamari
  • Juice of a large lime
  • 4 kafir lime leaves, cut through from centre to edge to release extra flavour
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon grated fresh ginger
Instructions
  1. Cut the vegetables into smallish pieces so they will all cook evenly.
  2. Steam them in a large steamer, in batches if necessary. Once just tender, tip them into a large casserole dish.
  3. Meanwhile put your rice on to cook.
  4. In a large bowl whisk together all the ingredients. Check your sauce for heat/ salt / sour / sweet balance and adjust to suit your tastebuds (or those of your guests) and pour over all the vegetables, bring to a heat gently until hot.
  5. Serve over rice with lime wedges and a sprinkle of freshly chopped coriander.
Recipe by Plant Based Family Down Under at https://plantbasedfamilydownunder.com/2014/06/19/thai-vegetable-curry/