Thai red vegan curry with Lotus roots. Full of Asian flair and flavor with those dried red chillies adding a high temperature gauge!
A simple but packed full of nutrients and flavor once you have your paste made up and your veggies chopped up, it comes together so easily. Served with some steamed rice is a perfect meal in a bowl!
🍽 S E R V I N G S
2 servings
⏰ T I M E
prep time - 15 minutes
cook time - 25 minutes
total time - 40 minutes
INGREDIENTS:
FOR RED CURRY PASTE
1 stalk minced lemongrass (substitute: 2 tbsp lemon/lime zest)
1 red pepper
4-5 dried red chillis
4 tbsp chopped onion
4-5 cloves garlic
1 inch chopped ginger
1/2 tsp ground cumin
1/2 tsp ground black pepper
1/2 tsp ground coriander
3 tbsp tamari
1 tsp salt
2 tbsp lime juice
1 tsp coconut sugar
4 tbsp coconut milk
FOR CURRY
1 tbsp sesame oil
1 block extra firm tofu, pressed and cut into cubes
1 tbsp coconut oil
2 garlic cloves, minced
2 shallots, finely chopped
1/2 red pepper, cut in cubes
1 cup carrots, peeled and cut in think disks
4 tbsp red curry paste
1 can coconut milk
1 cup vegetable stock or water
1 tbsp coconut sugar
1 cup broccoli florets
1/2 cup lotus roots, fresh or frozen
1 can bamboo shoots, optional
2 tbsp tamari
2 tsp rice vinegar
1/4 cup roasted cashews
1 tsp green onions, chopped
1 tsp cilantro, chopped
A squeeze of lime juice
Salt to taste
WORKING THE MAGIC:
FOR RED CURRY PASTE
Blitz all the ingredients with adding some water in a blender and curry paste is now ready to be used.
FOR CURRY
Heat the sesame oil in a pan on medium-high heat. Add the tofu and cook on each side for 1-2 minutes until crispy and golden brown.
Transfer the tofu to a bowl and set aside.
In the same pan, heat coconut oil over medium heat.
Add garlic and shallots to the pan and cook until golden, about 3-5 minutes while stirring continuously.
Stir in peppers and carrots. Cook until the peppers are tender, stirring occasionally.
Add the curry paste and stir and let it cook for 2 minutes.
Add the coconut milk and water and sugar and stir to combine. Bring the mixture to a simmer over medium heat.
Stir in broccoli florets, lotus roots and bamboo shoots until just tender, about 3 minutes.
Reduce heat as necessary to maintain a gentle simmer and cook until the peppers and carrots have softened, about 5 to 10 minutes, stirring occasionally.
Stir in crispy tofu and season with tamari and rice vinegar.
Remove from heat; stir in roasted cashews, green onions, cilantro and squeeze in lime juice and season with salt to taste.
Enjoy the curry with steamed rice.
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