Vegan Green Curry With Quinoa
Vegan | Dairy-Free | Gluten-Free | Spicy
I can never resist a green curry—sweet and sort-of spicy, the most distinct of curries! We recreated a vegan version with made-from-scratch green curry paste, sans shrimp paste and fish sauce. Now there’s an even better reason to love this multi-ingredient labour of love—assorted vegetables high in fibre to promote the growth of beneficial gut bacteria!
Ingredients: Vegetable stock (water, carrots, onions, black pepper, kaffir lime leaves, lemongrass), cauliflower, Thai eggplants, pea eggplants, oyster mushrooms, sweet potatoes, potatoes, carrots, young corn, button mushrooms, long green beans, zucchini, spinach, bamboo shoots, firm tofu, tomatoes, shallots, corn starch, palm sugar, salt, coconut cream, quinoa, homemade green curry paste (onions, garlic, lemongrass, kaffir lime leaves, green chillies, Thai basil leaves, coriander, white pepper, galangal, cumin, turmeric)
Condiments: Lime wedge, chopped coriander, cherry tomato, toasted almond slices
Regular Soup: Calories 292 | Protein 11g | Carbohydrates 32g | Fat 14g | Sodium 1,346mg
Large Soup: Calories 400 | Protein 15g | Carbohydrates 43g | Fat 19g | Sodium 1,845mg