Vegan Green Curry With Quinoa
Vegan | Dairy-Free | Gluten-Free | Spicy
I can never resist a green curry. It’s 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. Presenting our multi-ingredient labour of love—assorted vegetables with bamboo shoots and pea eggplant, accented with the depth of Thai aromatics!
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.
