Vegetarian Thai Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 can lite coconut milk2 cans garbanzo or other beans, drained2-3 sweet potatoes, sliced thinly2-3 white or yellow potatoes, sliced thinly1 onion, diced1 10oz. bag frozen peas1 Tbs. Olive oil1 Tbs. minced garlic1/2 Tbs. Thai Kitchen Red Curry Paste1-2 Tbs. Fish Sauce (For vegan/vegetarian--omit)2 Tbs. Brown Sugarsalt to taste2 Bay Leaves2 cups water----spices--- (or use 4 Tbs mild/medium curry powder)1 Tbs. Coriander seeds1 Tbs. Cardamom seeds1 Tbs. Tumeric1 tsp. ground ginger1/2 tsp. ground cloves1/2 tsp. celery salt1 tsp. ground cinnamon1 to 1/2 tsp. black pepper1/4-1/2 tsp red pepper flakes
1. Heat all spices in a pan till smoking and fragrant but not burnt. Remove from heat and grind in mortar and pestle (or coffee grinder).
2. Add onions and oil to a large pot. Cook till onions are turning translucent.
3. Add ground spices, garlic, and all potatoes to onions and oil and stir to coat.
4. Add 1 c. water to pot and cover, turning heat to medium and allow potatoes to cook.
5. Once potatoes are partially cooked (about 15 minutes at my high altitude) add in coconut milk, bay leaves, and both cans of beans.
6. Add in fish sauce (if using), curry paste, and brown sugar to pot and stir to combine well.
7. Simmer, covered, till potatoes are almost done (another 10-20 minutes) stirring occasionally to prevent sticking.
8. Add peas and bring back to a simmer.
9. Serve--with or without rice.
Serving Size: makes about 7 1.5 cup servings
2. Add onions and oil to a large pot. Cook till onions are turning translucent.
3. Add ground spices, garlic, and all potatoes to onions and oil and stir to coat.
4. Add 1 c. water to pot and cover, turning heat to medium and allow potatoes to cook.
5. Once potatoes are partially cooked (about 15 minutes at my high altitude) add in coconut milk, bay leaves, and both cans of beans.
6. Add in fish sauce (if using), curry paste, and brown sugar to pot and stir to combine well.
7. Simmer, covered, till potatoes are almost done (another 10-20 minutes) stirring occasionally to prevent sticking.
8. Add peas and bring back to a simmer.
9. Serve--with or without rice.
Serving Size: makes about 7 1.5 cup servings
Nutritional Info Amount Per Serving
- Calories: 348.0
- Total Fat: 8.6 g
- Cholesterol: 0.0 mg
- Sodium: 743.5 mg
- Total Carbs: 58.3 g
- Dietary Fiber: 11.4 g
- Protein: 10.7 g
Member Reviews