• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Thai Harvest Vegetable Curry (Vegan)

  • 2servings
  • 33minutes

Add to MenuAdd to Calendar

Source: thaifood.about.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E, P
MineralsSelenium, Zinc, Copper, Natrium, Iodine, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 shallot, chopped, OR 1/4 cup chopped purple onion

  2. 1 thumb-size piece of ginger OR Thai ginger ( galangal ), grated

  3. 3 cloves garlic, minced

  4. 1/8 to 1/4 tsp. dried crushed chili (chili flakes)

  5. 1 tsp. ground coriander

  6. 1 tsp. ground cumin

  7. 3/4 tsp. ground turmeric

  8. 2 bay leaves

  9. 1/2 cup strong-tasting vegetable stock OR chicken/faux chicken stock

  10. 2 Tbsp. tomato puree (I used ketchup)

  11. 1 can coconut milk (14 oz)

  12. 3 Tbsp. soy sauce

  13. 2 cups peeled squash or pumpkin, cubed

  14. 1/2 sweet potato, cubed

  15. 1 cup snow peas

  16. 1 cup green beans

  17. 1 medium tomato, sliced into thin wedges

  18. 1/2 tsp. whole cumin seed

  19. up to 1/4 tsp. salt or extra soy sauce, to taste (non-vegetarians use 1 tsp. fish sauce )

  20. handful fresh basil

  21. 2 Tbsp. coconut oil OR vegetable oil

Instructions Jump to Ingredients ↑

  1. Heat a wok, large frying pan or pot over medium-high heat. Drizzle in oil and swirl around, then add the shallot/onion, ginger, and garlic. Stir-fry 1-2 minutes. While stir-frying, add the dry spices: chili, coriander, ground cumin, turmeric, and bay leaves.

  2. Add stock, tomato puree/ketchup, coconut milk and soy sauce. Stir to blend, then add pumpkin/squash. Bring to a gentle boil, then reduce to a simmer (medium-low). Simmer 5 minutes.

  3. Add sweet potato and continue simmering another 3 minutes. Add green beans and snow peas and simmer another 5 minutes.

  4. Add tomato plus whole cumin seed. Continue simmering another 3 minutes or until vegetables are cooked to your liking.

  5. Taste-test the curry, adding more salt or soy sauce if not salty/flavorful enough. If too salty or sweet, add a squeeze fresh lime or lemon juice. Add a little sugar if you'd like a sweeter curry. More chili can be added for more spice.

  6. Transfer to a serving dish and top with fresh basil. Serve with plenty of Thai jasmine rice . Also delicious with Thai Coconut Rice (or Thai Brown Coconut Rice ). ENJOY!

  7. Other Vegetable Possibilities: I also love okra in this dish (note that okra needs as much cooking as the pumpkin/squash). Other possibilities include zucchini, carrots, and chopped cabbage (cabbage should be added right at the end).

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback