Description
This is one of our weeknight staples. It’s delicious, fragrant and packed with veggies. We love curries and this Vegan Thai Yellow Curry is no exception.
Ingredients
Scale
- 1 tbsp vegetable oil
- 1 carrot, peeled and roughly copped
- 3 garlic cloves, minced
- 2 thumb-sized piece of ginger (25 grams), minced
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tsp ground coriander
- 1/2 tsp salt
- 1 1/16 cup (250 ml) full-fat coconut milk
- 1 1/16 cup (250 ml) water
- 3 small dried lime leaves
- 1 lemongrass, bruised
- 1 1/5 cup (150 grams) green beans, outer ends removed and roughly copped
- 14 oz (400 grams) canned baby corn, drained and halved
- 1 14 oz (400 grams) canned chickpeas, drained and rinsed
- 2/3 cup (15 grams) Thai basil, roughly copped
- 1 lime, juiced
- 1 pinch of black pepper
Instructions
- Place a wok or pan on the stove over medium heat and add the oil.
- Add the carrots and cook for about 7 minutes, stirring occasionally to make sure the carrot doesn’t burn.
- Add garlic and ginger, sauté for 2 minutes.
- Add spices and salt, sauté for 1 minute while stirring.
- Add coconut milk, water, lemon grass and lime leaves. Allow to simmer for 5 minutes.
- Add green beans, baby corn and chickpeas. Allow to simmer for another 10 to 15 minutes, or until the green beans are cooked but still have some bite.
- Remove lemongrass and lime leaves.
- Add Thai basil, lime juice and a pinch of black pepper. Cook for 1 more minute.
- Serve with rice, noodles or as is.
Notes
Nutritional facts are estimates. If you want to be sure about the nutritional facts, be sure to check your product labels.
- Prep Time: 5
- Cook Time: 25
- Category: Dinner
- Method: Wok
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 559kcal
- Sugar: 10,1g
- Sodium: 1,1g
- Fat: 31g
- Saturated Fat: 20g
- Carbohydrates: 41,9g
- Fiber: 23,9g
- Protein: 16,6g