3 years ago

Red Curry with Roasted Vegetables
[Vegan]

RB By: Robin Browne

Author Bio

Robin is the author behind Greens, Eggs, and Yams. Her love language is food and... Read More

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Red Curry with Roasted Vegetables [Vegan]

Dairy Free

Vegan

This Vegan Red Curry with Roasted Vegetables is filling, flavorful and so simple to make. Feel free to have it every day of the week just for the simplicity that comes with the meal. If you find you are looking for anything that will add just a little bit of... Read More

Ingredients You Need for Red Curry with Roasted Vegetables [Vegan]

For the Roasted Vegetables:

1 head of cauliflower (4 cups of chopped florets)
1 large russet potato (chopped into cubes)
1 teaspoon oil of choice (avocado oil)
1 teaspoon curry powder

For the Red Curry:

1/2 cup brown rice (follow package instructions for cooking)
2 teaspoon oil (coconut oil)
1 small red onion
3 cloves of garlic (finely chopped)
2 inch piece of ginger (finely chopped)
3 tablespoon red curry paste (Thai Kitchen brand)
2 teaspoon curry powder
1/2 teaspoon turmeric
salt and pepper to taste
1 tablespoon tamari
1 1/2 cans full fat coconut milk (Thai Kitchen brand)
2 tablespoons lime juice (1 lime)

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How to Prepare Red Curry with Roasted Vegetables [Vegan]

Preheat the oven to 375ºF. Chop the cauliflower into small florets, and cut the potato into cubes. Toss in 1 tsp of oil and 1 tsp of curry powder. Place on a lined baking sheet into the oven for 22-25 minutes until toasty and cooked.
Meanwhile, prepare the rice. Measure out 1/2 cup of dried rice and cook via the package instructions.
Prepare the curry. Finely chop 1 small red onion, 3 cloves of garlic, and a 2-inch piece of ginger. Option to place the garlic and ginger in a food processor. Using the S blade in the food processor, let the food processor chop garlic and ginger for you. Heat a large pan over medium heat. Add 2 teaspoons of oil. Once hot, add the onion, garlic and ginger. Sauté for a few minutes until onions start to brown. Add the spices, and red curry paste. If your red curry paste tends to be quite spicy, start with 1-2 tablespoons and taste as you go.
Add the tamari and coconut milk. Stir to combine then let simmer for 8 minutes. Then add the lime juice.
To assemble. Divide the curry sauce between two bowls. Divide the roasted veggies between the two bowls and divide up the rice. Top with lime and red onion.

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