Recipe

Vegan Thai Curry
Serves: 4 – 8
Ingredients
Serves: 4 – 8
Ingredients
- 2 tbsps extra virgin olive, sunflower or coocnut oil
- ½ white onion, finely diced
- 2 carrots, chopped into ½” cubes
- 2 potatoes, peeled and cut into ½” cubes
- 1 sweet potato, peeled and cut into ½” cubes
- 4 pieces lime leaf, whole
- 1/3 piece fresh lemongrass, sliced into long strips
- 6 cloves garlic, finely minced
- 1 tbsp fresh ginger, finely minced
- 1 tbsp curry powder
- 250 gram package of tofu, chopped into 1” cubes (preferably organic)
- 2 cups COOKED split pea OR lentils
- 1 ½ cups low salt vegetable stock or water
- 1 can coconut milk or light coconut milk
- ½ cups frozen or fresh green peas
- Salt and Pepper to taste
Serve with brown basmati rice, quinoa, or the grain of your choice (gluten free if required).
Dietary Designation:

Instructions
Alternative: Use sustainably caught seafood, fish or cooked free-range chicken in place of the tofu
Ingredient Notes
- Pour the olive oil into an medium stock pot. Heat to medium.
- Add onion and carrots, potato, sweet potato. Add 4 tablespoons of stock or water. Stir occasionally till vegetables are soft and a little bit yielding.
- Add in the garlic, ginger, lime leaf, lemongrass, curry powder and tofu. Stir for another 2 minutes
- Add coconut milk to stock pot. Bring to simmer.
- Add vegan stock (or water) to the stock pot. Return to simmer.
- Add green peas just before serving.
- Remove lime leaf and lemongrass before serving.
- Add Salt & Pepper to taste.
Alternative: Use sustainably caught seafood, fish or cooked free-range chicken in place of the tofu
Ingredient Notes
- Lime leaves can be bought fresh in Asian grocers like T&T or dried in health food grocers such as the Big Carrot
- Lemongrass is available in most grocery stores in the fresh herb section