Coconut Curry | vegan-living

COCONUT CURRY

Thai inspired Coconut Curry with Kale, Green Peas & Tofu

Vegan – Gluten Free

Posted on April 26th, 2017

I have to apologize to everyone who is waiting for this recipe for publishing it so late. Since I shared the photo on Instagram I was very busy and I am little bit behind. I am working on catching up as we speak so thank you for your patience. I had really awesome response on Instagram from lots of you, so I hope you will not be disappointed. I personally really love it and I will be making it soon again. As some of you may know, I am a big fan of Asian cuisine, but I always add my own twist to it. I only follow traditional recipes on rare occasions; however it is not even possible, because they usually contain some animal product such as fish sauce or butter. They are both very easy to replace for plant based product, even the fish sauce. I always use wakame flakes, but you can get vegan fish sauce in special stores and online. I just prefer to use non processed product such as wakame flakes, because, It is always healthier that way. There is one last thing I would like to mention and that is regarding the kale in this recipe. You can also use spinach or Bok Choy instead. Bok Choy especially would be the most appropriate, but I use kale because lots of people having hard time to finding a way to eat it. I love kale and I eat it a lot, but I know lots of people are not big on this super vegetable, so I am hopping maybe this way they will like it.

Coconut Curry

Author: Lena Novak - Lena's Vegan Living

Recipe type: Main

Serves: 4

INGREDIENTS

Kale 2 cups packed (stems removed and leaves cut into smaller pieces)

Frozen Green Peas 2 cups

Organic Tofu medium firm or firm 350gr (cut into ½ “, 1cm cubes)

Pad Thai noodles (or rice)

Onion 1 medium size minced

Garlic 4 cloves minced

Coconut oil 1 /4 cup

Canned coconut milk ½ cup (for the best results, use the Thai brand)

Rice flour ¼ cup (whisked with 1 cup of veggie broth)

Curry powder 2 tbs

Coconut sugar 1 tbs

Juice from 1/2 lemon (you may add more if you like)

Wakame flakes

Chili pepper flakes to taste

Himalayan Pink salt to taste

Veggie broth 1 cup (you may add more if needed)

Cilantro 1 cup (only the leaves)

PROCESS

Steam the kale until soft and set aside.

Begin sautéing the onion on a hot coconut oil for a minute.

Add the garlic and sauté little bit longer until all is translucent.

Add the curry with chilli flakes and sauté for couple more minutes.

When ready, add the flour blend, stir thoroughly and bring it to a boil.

Turn down the heat very low, add the sugar, lemon, wakame flakes, coconut milk and stir well again.

Add the green peas with kale and stir lightly but thoroughly on medium heat.

Add the tofu and stir again for few more minutes.

When ready, take it off the heat, add the cilantro and stir lightly.

Serve wit Pad Thai noodles or rice of your choice.

I really hope you will try these messy but super tasty curry dish and you will add it to your recipe list. Please let me know what you think, I would love to hear your feedback.

Bon Appetit

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