Plant-Based Thai Yellow Curry
Jam-packed with the freshest ingredients, and an unforgettable flavour, this Plant-Based Thai Yellow Curry ticks all the boxes.
Ingredients
- FOR THE CURRY PASTE
- 4 inch piece of turmeric peeled
- 1 tbsp ground coriander seeds
- 1 tbsp lime zest
- 1/4 cup fresh ginger - chopped
- 1/2 cup fresh coriander stems
- 1/2 cup fresh coriander leaves
- 4 shallots - chopped (use the one's that look like small onions, not green shallots)
- 1 1/2 tbsp fresh lemongrass peeled and chopped
- 1 lemon juiced
- 2 tbsp fresh dill (chopped)
- 5 large dried chillies
- 4 cloves garlic - peeled
- FOR THE YELLOW CURRY
- 1 tbsp vegetable oil
- 2 tsp sesame oil
- 3 cloves garlic - minced
- 1 tbsp fresh grated ginger
- 450 g block firm tofu - 1.5-2cm cubes
- 2 400g cans organic coconut cream
- 1 1/2 cups water
- 1 Purple sweet potato - peeled and diced
- 1 onion - chopped
- 1 red capsicum - chopped
- 200 g sliced mushrooms
- 1 small head broccoli - chopped
- 1 cup cauliflower florets
- 1 med zucchini - chopped
- 1 handfull green beans - chopped
- 100 g fresh baby corn
- 15 Thai basil leaves
- 1/2 cup coriander leaves
- 1/2 tsp white pepper
- Salt and black pepper to taste
Instructions
- **Curry Paste**
- Blend all ingredients together using a high-speed blender or stick blender until it becomes a smooth paste. Cover and set aside.
- **To Make Thai Yellow Curry**
- Heat oil in a large non-stick pan or pot.
- Add the minced garlic and chopped onions and sauté for a couple of minutes.
- Now add all of the chopped vegetables except the capsicum. Continue to sauté, stirring frequently, for another 2 min.
- Add the curry paste. Stir through well for a couple of minutes until vegetables are coated.
- Add the water, salt and pepper, stir through. Cover and allow to simmer on low heat for around 10 min.
- Once done, remove cover and stir. Add the coconut, capsicum, Thai basil and coriander. Mix well and allow to simmer for a few more minutes.
- Serve over Jasmine or coconut rice, garnished with chopped coriander.
Notes
**Note:** You can mix and match the vegetables you decide to use for this dish to suit your own preferences. Add a tablespoon of peanut butter for a flavour burst.
