Vegan Red Curry Stir-Fry
Ingredients
- 1 tbsp olive oil
- 1 small or 1/2 large yellow onion, chopped or sliced
- 2 garlic cloves, minced
- 160g (6oz) vegan chicken (in chunks or strips)
- 1/3 cup unsalted cashews (roasted or unroasted)
- 1/2 red bell pepper, chopped
- 1/2 tsp smoked paprika
- 1/2 tsp paprika
- 1 1/2 tsp red curry paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground coriander
- Sea salt and freshly ground pepper to taste
- 2/3 cup water or veggie broth
- 160mL full fat coconut cream (1 small can)
- 1/3 cup water or veggie broth
- 1 cup pre-cooked baby potatoes
- 1 cup fresh broccoli florets
- 2 tbsp peanut butter
- 1/2 lime, juice
- 1 tsp coconut sugar
Preparation
Add the ingredients to a large nonstick pan or pot over medium to high heat and sauté for 3-4 minutes, mixing well with a wooden spoon or spatula.
Add 1/2 tsp smoked paprika, 1/2 tsp paprika, 1 1/2 tsp red curry paste, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground coriander, sea salt and freshly ground pepper to taste, and 2/3 cup water or veggie broth, then mix well and cook for 2 more minutes.
Add 160mL full fat coconut cream, 1/3 cup water or veggie broth, 1 cup pre-cooked baby potatoes, 1 cup fresh broccoli florets, 2 tbsp peanut butter, juice of 1/2 lime, and 1 tsp coconut sugar, then mix well, lower heat to medium, and cook for 5 more minutes.
Notes
If not using a nonstick pan, add more oil or a little water or veggie broth after a minute or two.
If potatoes are not pre-cooked, boil them separately or dice and add them in the first step.
Vegan chicken alternatives include chickpeas, butter beans, extra firm tofu, seitan, tempeh, or textured vegetable protein (TVP).
If using veggie broth, you might need slightly less salt, garlic powder, and onion powder.
