Vegan Thai Curry
This Vegan Thai Curry recipe will warm you up right away with its aroma and flavors - perfect for the winter season. Vegans and non-vegans alike will enjoy!
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Ingredients
- 1-2 tablespoons coconut oil
- 1 large yellow onion chopped
- 2 large carrots peeled and chopped
- 2 stalks celery chopped
- 1 red bell pepper chopped
- 6-8 button mushrooms quartered
- 1 large eggplant not peeled but chopped
- 2 tablespoons green curry paste
- 1 can light coconut milk
- 1 cup cashew milk
- 1 tablespoon turmeric powder
- 1 tablespoon ground ginger
- salt and pepper to taste
- 1-2 cups water depending on consistency
- 2 cups canned chickpeas
Instructions
- In a large stock pot over medium heat, heat the coconut oil and add the onion, carrots, celery and pepper to the pot.
- Cook for 5-10 minutes, until soften. Add the mushrooms and eggplant and cook for another 5 minutes.
- Incorporate the curry paste, along with the rest of the ingredients, mixing well. Reduce heat to low and simmer for 30 minutes, until eggplant is cooked through.
- Taste and check seasonings, re season if needed.
- Serve topped with fresh cilantro and cashews.
Servings: 6 servings