Here's how Vegan thai red curry might help you in weight loss
Weight administration wants constant efforts. In case you are someone trying to shed some additional kilos then you want to always be in your toes. Watching your calorie intake and likewise sticking to a balanced weight loss plan is the secret to an efficient weight reduction routine. It turns into actually hectic to strike that proper balance between style and well being and due to this fact, we have to discover an in-between answer the place style meets well being.
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Before you jump to Vegan thai red curry recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Actually A Great Product And Can Also Be Advantageous For Your Health.
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We hope you got insight from reading it, now let’s go back to vegan thai red curry recipe. You can cook vegan thai red curry using 23 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to prepare Vegan thai red curry:
- Use 3 tablespoons oil
- Use 2 medium onion, halved and thinly sliced
- You need 1 medium bell pepper, seeds and membranes removed, thinly sliced
- You need 1 medium potato, diced
- You need 1 cup vegetable broth
- Prepare 1 cup coconut milk
- Use 1 medium diced fire-roasted tomatoes
- Take 3 tablespoons red curry paste (recipe mentioned below)
- Take 4-5 cloves garlic, minced
- Use 1 tablespoon minced ginger
- Get 1 small head of cauliflower, cut into florets
- Prepare 1 cup carrot, cut into slices
- Use 1 cup cabbage, finely chopped
- Take 1 cup corn (optional)
- Use 1 large lime, juiced
- Provide as required Thai basil leaves, for garnish
- Take 3 cups cooked rice
- Prepare 1 tsp each cumin and coriander seeds
- Take 5 dry red spur chiles
- Get 2 teaspoons white pepper corns
- Use 1 tablespoon fresh coriander roots
- Prepare 1 tablespoon sliced lemongrass
- Take as per taste Salt
Instructions to make Vegan thai red curry:
- For making red curry paste : Add dried red chillies, 1 onion, 3 cloves of garlic, 1 tsp ginger, 1 tbsp lemon juice, lemongrass, 1 tsp pepper, coriander roots, coriander and cumin seeds, salt, lemon zest in the food processor and make a smooth paste. Keep it aside to be used later.
- Heat over medium-high heat in a large skillet or saute pan. Add the onion and cook 5-8 minutes or until beginning to soften.
- Add the bell pepper, cabbage and potatoes and cook 2-3 minutes.
- Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger. Bring to a boil.
- Add the cauliflower florets. Reduce heat to medium-low and simmer 8-10 minutes.
- Add the carrots and corns. Cook another 5 minutes.
- Add 1 tbsp lime juice.
- Garnish with fresh Thai basil leaves
- Serve with cooked rice.
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