Easy Vegan Green Curry
This is something I whipped together using ingredients I had just sitting around. That's the beauty of curries I think. There are some flavor rules, but when it comes to what you throw into them, it's really up to you. The mixture of curry paste and coconut milk is a pretty standard and simple base, but feel free to change up the veggie and protein choices if you like. Although I highly suggest the mushrooms mmm...
Make sure you cook the veggies with long cook times first, and quick to cook ones later. This way you don't end up with some mushy veggies and some undercooked. Here, I cook the carrots and bell peppers first (I like my peppers soft), then the mushrooms and celery later for that reason.
Recipe: Makes 2 servings
Prep and cook time: about 30 minutes
1/2 can full fat coconut milk
2 heaping Tbsp. Thai green curry paste
1 tsp. coconut oil
3 medium sized carrots, cut into thick coins
1/2 green bell pepper, sliced
1 cup sliced baby bella mushrooms
2 celery stalks, sliced into thick coins
1/2 cup green peas (frozen or canned is just fine)
1/4 block extra firm tofu, cut into 1 inch cubes
First, heat the coconut oil in a medium saucepan on high. Throw in the bell peppers and heat until edges start to brown slightly, then add in the carrots. Reduce heat to medium and sauté for 3 minutes.
Next, add mushrooms and celery. Stir and cook for 5 minutes.
Then, add coconut milk and green curry paste to the veggies and stir to combine.
Bring the pot to a boil, then cover, reduce heat back to medium, and cook for 10 minutes.
Add peas and tofu and cook for 3 more minutes.
Serve with brown or white rice, or no rice at all! Enjoy.