Description
A vibrant vegan curry, bursting with vegetables and coconut milk. Served over soba noodles for a satisfying and healthy meal.
Ingredients
Units
Scale
- 2 Tbsp (30 ml) Thai curry powder
- 2 medium Onions
- 5-6 cloves Garlic
- an inch piece Ginger
- 1 Tbsp (15 ml) Sugar
- 1 cups (237 ml) Coconut milk
- 2 Tbsp (30 ml) Dessicated coconut
- a handful roasted Peanuts
- a few leaves Thai Basil
- Lemon juice
- 1.5 C (355 ml) Vegetables
- Salt
- 2 bunches Soba noodles
- 1 Tbsp (15 ml) Cooking oil
- 2 Bay leaf
- 3 Tbsp (45 ml) Coriander seeds
- 2 Tbsp (30 ml) Cumin seeds
- 2 Tbsp (30 ml) Ginger powder
- 1 Tsp Black peppercorns
- 2-3 Red chillies
- 2 Clove
- 1 Tbsp (15 ml) Turmeric powder
Instructions
- Grind one half of the onions, garlic, and ginger together and keep aside.
- Heat the oil in a pan and sauté the onions until they turn light pink. Add the onion, garlic, and ginger paste and sauté further.
- After 5-6 minutes, add the diced vegetables and sauté. Add the curry powder, coconut milk, and desiccated coconut and stir. Let the curry boil on a medium flame for 5-6 minutes. Mix in sugar and salt.
- Serve hot with roasted peanuts, basil, and lemon juice as a garnish on the noodles.
- Thai Curry Powder
- Dry roast all ingredients except turmeric and ginger powders. Remove from heat and mix the powders.
- Store in a cool, dry container and use for curries as needed.
Notes
- For a richer flavor, toast the coriander and cumin seeds before grinding.
- If you don’t have soba noodles, substitute with other long, thin noodles like rice noodles or even spaghetti.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 15
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 10
- Protein: 10