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Vegan thai red curry
Vegan thai red curry

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There are many foods that you can consume that will be good for your body. No doubt, the foods cited in this article can help your body in numerous ways. They are essentially great for the heart, however. Try to start incorporating these healthy foods in your diet on a regular basis. Your heart will thank you!

We hope you got insight from reading it, now let’s go back to vegan thai red curry recipe. You can cook vegan thai red curry using 23 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Vegan thai red curry:
  1. Provide oil
  2. Use medium onion, halved and thinly sliced
  3. Use medium bell pepper, seeds and membranes removed, thinly sliced
  4. You need medium potato, diced
  5. Take vegetable broth
  6. Prepare coconut milk
  7. Use medium diced fire-roasted tomatoes
  8. Take red curry paste (recipe mentioned below)
  9. You need garlic, minced
  10. You need minced ginger
  11. You need small head of cauliflower, cut into florets
  12. Use carrot, cut into slices
  13. Take cabbage, finely chopped
  14. Provide corn (optional)
  15. Use large lime, juiced
  16. Provide Thai basil leaves, for garnish
  17. Get cooked rice
  18. Prepare each cumin and coriander seeds
  19. Take dry red spur chiles
  20. Take white pepper corns
  21. Use fresh coriander roots
  22. Use sliced lemongrass
  23. Take Salt
Steps to make Vegan thai red curry:
  1. For making red curry paste : Add dried red chillies, 1 onion, 3 cloves of garlic, 1 tsp ginger, 1 tbsp lemon juice, lemongrass, 1 tsp pepper, coriander roots, coriander and cumin seeds, salt, lemon zest in the food processor and make a smooth paste. Keep it aside to be used later.
  2. Heat over medium-high heat in a large skillet or saute pan. Add the onion and cook 5-8 minutes or until beginning to soften.
  3. Add the bell pepper, cabbage and potatoes and cook 2-3 minutes.
  4. Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger. Bring to a boil.
  5. Add the cauliflower florets. Reduce heat to medium-low and simmer 8-10 minutes.
  6. Add the carrots and corns. Cook another 5 minutes.
  7. Add 1 tbsp lime juice.
  8. Garnish with fresh Thai basil leaves
  9. Serve with cooked rice.

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