Creamy Vegan Coconut Green Curry
Ingredients
- 1 15 oz can full fat coconut milk
- 1/2 or 1 cup water or veggie broth
- 1 1/2 tbsp light soy sauce
- 1/2 tsp lime zest
- 3 cloves garlic
- 1 inch ginger
- 2 scallions
- 1/2 jalapeño (optional)
- 2 tbsp green curry paste
- 2 scallions
- Handful fresh cilantro
- Handful fresh basil (if you can find Thai Basil even better)
- 2 tsp sugar
- 2 tsp avocado oil or other neutral oil
- 1/2 white onion, diced
- 1 cup asparagus, cut into chunks
- 1 medium zucchini, chopped into chunks
- 1 (450g) block extra firm tofu, pressed and cubed
- 1 cup spinach
- Juice of 1/2 a lime
Preparation
In a blender, blend up the coconut milk, water, soy sauce, garlic, ginger, jalapeño, scallions, sugar, curry paste, cilantro, and basil until smooth then set aside.
Feel free to add more water if you'd like your curry to be a little thinner.
In a large pan, add your oil then saute your onion with a pinch of salt until softened.
Add in your asparagus and zucchini and saute until they become a vibrant green and cook through.
Pour veggies into a bowl and if desired saute your tofu to brown slightly.
Pour in your curry sauce to the pan with tofu and bring to a low simmer.
Allow to simmer covered for about 5-8 minutes and adjust liquid if desired.
Stir in your cooked veggies and spinach, add a squeeze of lime and allow the spinach to wilt.
Serve alongside some rice and enjoy.
Tips
The tip for a vibrant green and flavourful sauce is all in the blended herbs.
This sauce is nice and creamy and pretty easy to customise by changing out the veggies of your choice when sautéing.
