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Vegan Green Coconut Curry

Vegan Green Coconut Curry

Preparation time:

  • 30mins

 

Specialty:

  • Vegan
  • Dairy-free
  • Gluten-free

 

We really enjoy vegetable curries, especially curries based on coconut milk. The spicy flavors of the curry perfectly melts with the sweetness of the coconut - not too spicy, but also not too sweet. Means you can enjoy the curry by the mouthful :). We usually steam organic brown rice to soak up all the flavor. 

 

Ingredients:

  • 2 Cloves of Garlic
  • Ginger (thumb size piece)
  • Spring Onion (Half a Stem)
  • Snow Peas (a handful)
  • 8-10 Brussels Sprouts
  • 2 Broccoli Heads
  • 1 Bok Choy
  • Organic Coconut Milk (400g/14oz for 2 people)
  • 1 and a half Limes
  • Lemon grass (4-5 stems)
  • Cilantro (4-5 stems)
  • Thai Basil (optional)
  • Extra-virgin Coconut Oil 
  • Sea Salt
  • Sweet Curry Powder

 

Instructions:

  1. Simmer 2 cloves of garlic and half a stem of finely chopped spring onion with extra-virgin coconut oil in a saute pan. Once the garlic becomes golden add 2 teaspoons of sweet curry powder. Stir for a couple of minutes. 
  2. Chop the bok choy and the broccoli. Cut the brussels sprouts in half.
  3. Add all the vegetables (snow peas, brussels sprouts, bok choy, broccoli) to the pan, adjust with sea salt and stir until they are almost cooked. 
  4. Finely chop the ginger, lemon grass and cilantro. Add them to the pan. Cook until almost done.
  5. Pour a can of coconut milk  into the pan and add the juice of one and a half limes. Stir all together for 5 minutes. Adjust with salt. 
  6. Add thai basil, turn off the fire and let it rest for a couple minutes. 
  7. You can serve it with brown jasmine rice or white jasmine rice (steamed or pan fried). The rice is perfect to absorb the broth. 

12.06.2020

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