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.-Natascha
Nutrition:
per serving:
570 Kcal 11.6 g Fat | 110 g Carbs | 14.4 g Protein
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.
