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Easy Thai Vegetable Green Curry (Served with Rose Rice Pistacchios & Lime)

Vegan curry lime dish

Thanks to Miriam from Mouthwatering Vegan for lending us this recipe!

This is a very easy Thai curry, which is just so delicious !  It is low in fat and the flavours just linger on your palette.  So if you want to enjoy a Thai at home, or wish to make it for friends, then look no further.  I made enough for 2 days, which rocks, because I have a whole lot of stuff waiting to be sorted out after my return from holiday.

Serves 4

INGREDIENTS

sesame oil for gentle frying

2 spring onions, finely chopped

2 cloves garlic, finely chopped

2 zucchini (courgettes), roughly chopped

1 sweet potato, roughly chopped

10 mushrooms, sliced

1 small red pepper, roughly chopped

1 inch piece of ginger, finely chopped

½ tsp galangal powder (optional)

2 cups (500 mL) coconut milk

2 tsp Thai green curry paste

1 cup broccoli florets (pre-steamed)

1 Tbsp teriyaki sauce

salt to taste

1 tsp agave nectar, or maple syrup

1 tsp raw sesame seeds (for garnishing)

METHOD

  1. In a saucepan, pour a little sesame oil, and fry your courgettes until slightly golden, turning them around as you do so. You may wish to bake them on a baking tray, and brush with sesame oil on both sides, if you wish to avoid frying them.  Set aside.
  2. Next, in another saucepan, fry the mushrooms for a few minutes until they yield their juices, then, when cooked, spoon onto the courgettes.
  3. Using the same empty saucepan, fry the sweet potato until a little golden on both sides, then add the onion, ginger and garlic, and continue to mix.  At this point, stir in  the green curry paste, and then add the coconut milk.  Lower the heat, and allow the potatoes to soften – check this with a fork.
  4. Now add the pre-steamed broccoli florets, the red pepper, and the remaining ingredients.
  5. Simmer for 15 minutes, and then serve.

Rose Rice Pistachios & Lime

I served this rice with the Thai curry – you may of course opt for the sticky rice – but I fancied a change. Here is the easy to make recipe for you.  It compliments the dish so wonderfully.  This is a little bit of a fusion, but one that works beautifully.

INGREDIENTS

basmati rice, boiled according to instructions (I used 2 cups rice)

1 Tbsp rose water

the zest of 1 lime

a handful of non-salted pistachio nuts

METHOD

Just boil and drain the rice, rinse with tepid or cold water, then garnish with the remaining ingredients and voila, tis there for you.  Serve hot with the curry and enjoy !!!

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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