Recipe: Delicious 16:48 - Thai green curry vegan style

16:48 - Thai green curry vegan style. In this Unique show Master Chef Sanjeev Kapoor will teach the nation his top recipes. From main course to starters, it will feature his best signature. Vegan Thai green curry is a classic Thai crowd pleaser prepared without any animal products yet with the depth of flavour of the original.

This Vegan Thai Green Curry is a stunning one-skillet recipe that is easy to make. It's packed full of vegetables, has a lusciously creamy green sauce, and This addictive and easy Thai Green Curry is incredibly versatile, flavorful, and fragrant. It's an exciting yet simple meal that's perfect for weeknight. 16:48 - Thai green curry vegan style most diverse and have mind taste that unique. Few types of 16:48 - Thai green curry vegan style recipes are also enough easy to process and dont take long. Even though not everybody likes 16:48 - Thai green curry vegan style food, nowadays several people are get attached and like the various 16:48 - Thai green curry vegan style foods on hand. This can be visible of the number of restaurants that supply 16:48 - Thai green curry vegan style as one of the dish. You can cook 16:48 - Thai green curry vegan style using 25 ingredients and 7 steps. Here is how you achieve it.

Ingredients of 16:48 - Thai green curry vegan style

1. Prepare of For the paste.
2. It's 1 of garlic clove.
3. Prepare 1 of thumb sized turmeric root.
4. It's 1 tsp of salt.
5. It's 1 tsp of shrimp paste (leave out if vegan).
6. It's 2 of Thai green chillies (or more if you like it hot).
7. Prepare 2 inch (5 cm) of piece of galangal or ginger.
8. You need 2 sticks of lemongrass, outer tough leaves removed.
9. It's 2 of kaffir lime leaves.
10. You need 4 of spring onions.
11. It's of For the sauce.
12. It's 1 of onion peeled and chopped.
13. Prepare 4 tbsps of coconut milk from a 14oz (400ml) can.
14. You need of For the sauce.
15. You need 1 tsp of oil - cold-pressed rapeseed with lemongrass, ginger and chilli.
16. It's 2 of medium onions, peeled and finely chopped.
17. It's 1 of medium sweet potato, peeled and cubed.
18. Prepare 1/2 of aubergine, cubed.
19. You need of remainder of the can of coconut milk.
20. It's 4 of kaffir lime leaves.
21. It's 40 g of cashew nuts.
22. You need 1/2 (1 bunch) of coriander.
23. It's of juice of 1/2 lime.
24. It's of To serve.
25. Prepare of Jasmine rice.

This vegan Thai green curry is rich and creamy and packed with fresh veggies. It's simple enough for weeknight dinners and just as good as a restaurant! We once took a holiday where the only vegan thing available to eat was vegan Thai green curry. So we pretty much ate nothing but green curry.

16:48 - Thai green curry vegan style step by step

1. Roughly chop all the ingredients for the paste and place in a pestle and mortar and bash away. Add 4 tablespoons of the coconut milk and continue to grind until you have a paste. If pounding isn't your thing, place in a food processor and blend..
2. To make the sauce, heat the oil in a large pan and saute the onions for 3-4 minutes until soft..
3. Add the sweet potato and aubergine chunks and cook for a further 5 minutes until they start to soften..
4. Add the paste and continue to cook for 5 minutes..
5. Add the lime leaves and the coconut milk and cook for a further 10-15 minutes until the vegetables are soft..
6. Roughly chop the cashew nuts and coriander and add to the sauce with a squeeze of lime..
7. Serve with jasmine rice..

The Thai Green Curry features chunky veggies in a lip-smacking green curry, constituted of aromatic herbs and spice powders, tangy lemon juice and rinds, and of course, onion, ginger, garlic and the usual repertoire of flavour enhancers. Like in most Thai preparations, coconut milk does the balancing act. This Vegan Thai Green Curry is fragrant, creamy and super nutritious! It makes the best quick and easy yet healthy dinner. How to make this Vegan Thai Green Curry.

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