Healthy, flavoursome and entirely plant-based, this vegan Thai green curry is great for adding to your regular rotation of meals. Sweet potatoes are cooked in a fragrant curry sauce and joined by roasted asparagus and cashew nuts. Best of all, this Thai green curry comes together in around 30 minutes!
Ingredients
-
FOR THE RICE:
-
1 cup jasmine rice
-
3/4 cups water
-
FOR THE VEGAN THAI GREEN CURRY:
-
1 1/2 cups water
-
3 tsp grated fresh ginger
-
2 cups peeled sweet potatoes, chopped into 2cm pieces
-
1 3/5 cups low-fat coconut milk
-
3 tbs vegan green Thai curry paste
-
1 tsp maple sugar
-
3 tbs pure Canadian maple syrup (preferably amber for its rich taste)
-
1/4 tsp sea salt
-
1/4 tsp chilli flakes
-
2 tbs lime juice
-
10 fresh asparagus (washed and ends cut off)
-
1/2 cup roasted cashew nuts
-
Handful of fresh coriander, roughly chopped
Method
-
TO MAKE THE RICE:
-
Put the rice and water in a pan.
-
Stir and bring to a boil. Once boiling, cover and reduce to low and simmer until all the water is gone. This should take about 15 minutes.
-
TO MAKE THE VEGAN THAI GREEN CURRY:
-
Preheat oven to 180°C.
-
Put the asparagus onto a baking tray then drizzle maple syrup on top.
-
Roast the asparagus for 10 minutes, until tender but still firm. Put to one side.
-
In a large pan, add the water, ginger and sweet potatoes over medium heat.
-
Bring to a simmer then cover with a lid and cook for 8 minutes.
-
While the potatoes are cooking, in a separate bowl, mix the coconut milk, curry paste, maple sugar and chilli flakes until smooth.
-
Once the 8 minutes are up, add the coconut milk mixture and stir well in the pan.
-
Bring it back to a simmer and cook another 5 minutes.
-
Add the lime juice, stir and heat through for about 30 seconds.
-
TO SERVE:
-
Plate a portion of rice and then add the curry sauce.
-
Top with the roasted asparagus and the cashew nuts.
-
Sprinkle the chopped fresh coriander on the top to serve.
