Vegan Thai Curry

with sweet potato

2 Servings

Vegan Thai Curry

Every time I eat in a Thai restaurant, I read through the entire menu. Although almost everything sounds good I always get stuck with one category: curry. Curry can easily be made at home. There are plenty of vegetarian or vegan variations; curry with meat oder seafood; red and green options – possibilities are endless.
I personally like my curry to be served with rice, but the recipe below might even be filling enough to be eaten by itself.
per serving:
570 Kcal 11.6 g Fat | 110 g Carbs | 14.4 g Protein
Category Vegan Recipes
Portions 2

You need

  • 150 g Rice
  • 1/2 Eggplant
  • 2 Sweet Potato
  • 200 g Broccoli
  • 50 g Sugar Snap Peas
  • 1 Can Coconutmilk
  • 2 TSP Currypaste
  • 1/2 Chili
  • 1/2 Bunch Coriander
  • 1 Lime
  • 1/2 Bunch Scallions
  • 2 Cloves Garlic
  • Sesame Seeds
  • Salt
  • Pepper
  • Curry
  • Coriander

Here’s how to do it

  • Cook the rice following the instructions on the package.
  • Peel and dice the sweet potatoes. Sprinkle some oil on them and bake them for about 30 minutes at 250°C until they are crispy.
  • In the meantime, put the scallions in a skillet. Cut the eggplant, broccoli and sugar snap peas into small pieces and sauté everything together. Cut the chilis into small pieces and also add them to the pan.
  • Next, add the coconut milk and simmer.
  • Flavor with the curry paste, lime and spices. Press the garlic cloves into the mixture and finally add the crispy sweet potatoes.
  • Sprinkle with coriander and sesame seeds to serve.

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