Veggie coconut curry

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Having a good curry for dinner is the most satisfying thing after a long day. With this recipe I went totally vegan as I was curious for the result. I had no idea what a veggie curry could look like, until I went to the shop and found fresh sweet corn, fresh peas and it was pretty much sorted πŸ™‚ I decided to substitute the meat by adding sweet potatoes, and that paid off well. The good side of cooking vegan is that you cook faster than usual and this save you extra time.

Ingredients:

  • Bunch bok choy
  • 3 cups sweet corn
  • 2 cups green peas
  • 2 small sweet potatoes, peel and cubed
  • 3 garlic cloves
  • 1 tbsp minced ginger
  • 1 lime, juiced
  • 1 tbsp red curry paste
  • 1 can coconut milk
  • 1 can coconut cream
  • handful coriander
  • salt to taste
  • 1 tbsp oil
  • 1 tsp sesame oil

Preparation:

  1. Start with boiling your potatoes. Strain the water and set aside
  2. Mix the oil with sesame oil and saute garlic, ginger and curry paste
  3. Add the corn and peas and cook for 2-3 minutes.
  4. Add the hard stems of the bok choy and saute for another minute
  5. Add the coconut milk and cream, lime juice and half the coriander. Season with salt
  6. Cook for 20 minutes, then add the potatoes and bok choy leaves. At this point turn the heat off
  7. Serve with extra lime and coriander

 

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