DinnerMain Course

Vegan Green Curry with Vegetables

Name: Vegan Green Curry with Vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 porties
Cuisine: thai
Ingredients: 1 el coconut oil; 3 el green curry paste vegan; 800 ml coconut milk full-fat; 120 ml vegetable broth; 1 st bell pepper sliced, any color; 1 st zucchini halved and sliced; 2 kopje broccoli cut into florets; 1 kopje bamboo shoots drained and sliced; 2 el lime juice freshly squeezed; 1 el soy sauce or tamari for gluten-free; 1 tl brown sugar; 0,25 kopje fresh basil chopped; 4 kopje cooked rice for serving

This vibrant green curry is packed with fresh vegetables and a rich, aromatic coconut milk base. It's a comforting and flavorful dish that comes together quickly for a satisfying weeknight meal.

Een origineel recept van Forkin

Totale tijd: 45 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 764 kcal

Allergeneninformatie: kan kreeftachtigen, vis, gluten en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

1 elcoconut oil
3 elgreen curry paste, vegan
800 mlcoconut milk, full-fat
120 mlvegetable broth
1 stbell pepper, sliced, any color
1 stzucchini, halved and sliced
2 kopjebroccoli, cut into florets
1 kopjebamboo shoots, drained and sliced
2 ellime juice, freshly squeezed
1 elsoy sauce, or tamari for gluten-free
1 tlbrown sugar
4 kopjecooked rice, for serving

garnish

0,25 kopjefresh basil, chopped

Keukengerei

large pot · measuring cups · knife · cutting board · measuring spoons

De bereidingswijze

Stap voor stap

1
Heat the coconut oil in a large pot or Dutch oven over medium heat.
Ongeveer 1 min
2
Add the green curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
Ongeveer 2 min
Tip van de kok: Cooking the paste helps release its full aroma and flavor.
3
Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste.
Ongeveer 1 min
4
Bring the mixture to a gentle simmer, then add the bell pepper, zucchini, and broccoli florets.
Ongeveer 5 min
5
Simmer for 8-10 minutes, or until the vegetables are tender-crisp.
Ongeveer 10 min
Tip van de kok: Avoid overcooking the vegetables to maintain their texture and nutrients.
6
Stir in the bamboo shoots, lime juice, soy sauce, and brown sugar.
Ongeveer 1 min
7
Taste and adjust seasonings as needed, adding more lime juice, soy sauce, or sugar to your preference.
Ongeveer 1 min
Tip van de kok: Curry flavors can vary greatly by paste and personal taste, so always adjust at the end.
8
Ladle the hot curry over cooked rice and garnish with fresh basil.
Ongeveer 2 min

Per portie

Voedingswaarden

60%Score

Calorieën: 764,2kcal
Eiwit: 12,8g
Koolhydraten: 71,3g
Vet: 58,7g
Vezels: 9,4g
Suiker: 11,8g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover curry in an airtight container in the refrigerator.

Opwarmen

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through.