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Thai Green Vegetable Curry [Vegan, Gluten-Free]

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Of all the curries, Thai green curry is my favorite. This time I combined a bunch of different vegetables to create a heavenly delicious blend of all the good nutrients in vegetables and the healing spices of curry. You can make different variations by changing the vegetables or their ratio. Add fresh herbs e.g. parsley or cilantro. And for extra protein tofu or different beans.

Thai Green Vegetable Curry [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan

Calories

165

Serves

6

Ingredients

  • 2 cups gluten-free vegetable stock
  • 2-3 teaspoons Thai green curry paste
  • 1 small sweet potato
  • 1 small eggplant
  • 1 head of broccoli
  • 1 medium-sized zucchini
  • 1 red bell pepper
  • 1-2 cups coconut milk
  • 2-3 kaffir lime leaves
  • 1.2-inches knob of fresh ginger, grated
  • Juice of a lime
  • 2-3 tablespoons coconut aminos
  • Salt and pepper to taste
  • Wholegrain jasmine rice for serving

Preparation

  1. In a large pot bring the vegetable stock to boil. Add all the chopped vegetables, kaffir lime leaves, grated ginger and enough coconut milk to cover the vegetables. Let simmer covered for 20-30 minutes, stirring occasionally.
  2. Check the vegetables. Season with salt and pepper. Let simmer covered for another 5-10 minutes or until the vegetables are fully cooked. Take the pot off from the heat. Add the lime juice and coconut aminos, stir to combine. Serve with some wholegrain jasmine rice. Enjoy!

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AUTHOR & RECIPE DETAILS


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Adventurous gluten-free vegan dinners and desserts that use fresh ingredients and global flavors. Ella is a plant-based foodie and recipe maker. Studying medical biochemistry and clinical nutrition, health, and whole body wellness is close to her heart. Hoping to inspire people to make healthier food choices, Ella is sharing vegan and gluten-free recipes on her website Ella’s Experimental Kitchen.


 

 

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