Recipe: Thai Curry Vegetables (Gluten-Free + Vegan)

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Once the vegetables are chopped and ready to roll this Thai curry comes together in a flash.

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Ingredients

2 c Thai jasmine rice
3 c water
1/2 t sea salt
1 can of coconut milk (do not shake)
1/2 c vegetable stock
4 t soy sauce*
4 t brown sugar*
6 tablespoons fish-free Thai green curry paste, like Thai Kitchen
1/2 yellow onion, diced
1 bell pepper, diced
1 zucchini, diced
1 sweet potato, peeled and diced
asparagus bunch, cut into 2″ pieces
1/2 eggplant, diced
1 lime
handful of basil leaves, cut into thin chiffonade

*Tamari or Bragg’s Liquid Aminos can be used in lieu of soy sauce and sugar can be left out if you prefer to avoid it.

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There’s a lot of vegetable flexibility here. Some other delicious options are green beans, mushrooms, baby sweet corn, and broccoli. I encourage you to use what you have on hand.

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  1. Combine rice, water, and sea salt in a medium sauce pan. Bring to a boil, stir once, lower to simmer, and cover for 18 minutes. Do not lift lid.
  2. Spoon 6 T of coconut cream from the top of the can of coconut milk into a deep skillet. Pour remaining contents into a bowl, mix well, and set aside.
  3. In a medium bowl combine vegetable stock, soy sauce, and sugar until sugar is dissolved, set aside.
  4. Heat skillet containing coconut cream on medium-high until it bubbles. Add curry paste and reduce heat to medium-low, stirring constantly until fragrant, about three minutes.
  5. Add onion, bell pepper, zucchini, sweet potato, asparagus, and eggplant. Stir until warm, 2-3 minutes.
  6. Add remaining coconut milk and bring to boil. Reduce heat to low. Simmer until vegetables are tender, about ten minutes.
  7. Stir in soy sauce mixture and juice from one lime.
  8. Serve curry over the rice and top with basil.

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Serves four.

Adapted from Vegan Thai Curry Vegetables.


More on Bummed Out Bailey:
Recipe: Korma (Gluten-Free + Vegan)
Recipe: Aloo Phujia (Gluten-Free + Vegan)
Recipe: Chloe Aloo Tikki (Gluten-Free + Vegan)


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If you or someone you know needs help right now, please call the Suicide Prevention Lifeline at 1-800-273-8255.

Recipe: Korma (Gluten-Free + Vegan)

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Ingredients

1 1/2 T olive oil
1 small yellow onion, diced
1 t fresh ginger, minced
4 garlic cloves, minced
2 russet potatoes, cubed
4 carrots, sliced**
1 jalepeño, seeded and sliced
3 T ground cashews
1/2 c (4 oz) tomato sauce**
2 t sea salt
1 1/2 T curry powder
1 c green peas
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1 c coconut milk
1 bunch fresh cilantro

The oil in this recipe can be coconut, olive, canola, or vegetable, the onion can be white or yellow, the potatoes can be almost any type, the bell peppers can be any combo of colors, and the milk can also be any kind, including canned coconut milk for a full-bodied flavor.

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**I used leftover red enchilada sauce in lieu of straight tomato sauce because it’s what I had on hand, and it turned out great! For the same reason, I used baby carrots instead of four full carrots. I hate to waste food (and money), so I try to be resourceful and use up what I have around before opening or buying something new.

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I used a coffee grinder for the cashews but you can also use a blender or food processor.

  1. Heat the oil in a skillet over medium heat.
  2. Stir in the onion, cooking until tender.
  3. Mix in ginger and garlic and continue cooking for one minute.
  4. Mix in potatoes, carrots, jalapeño, cashews, tomato sauce, sea salt, and curry powder. Cook about ten minutes until potatoes are tender, stirring occasionally.
  5. Stir peas, bell pepper, and milk into the skillet. Reduce heat to low, cover, and simmer ten minutes.
  6. Garnish with cilantro to serve.
  7. Optional: serve with naan or over basmati rice.

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Simple, flavorful, delicious.

Serves four.

This recipe was adapted from Vegetarian Korma.


More on Bummed Out Bailey:
Recipe: Aloo Phujia (Gluten-Free + Vegan)
Recipe: Malai Kofta (Gluten-Free + Vegan)
Recipe: Thai Curry Vegetables (Gluten-Free + Vegan)


Do you love Bummed Out Baker? Want to help keep it going? Support here. Your contribution means more to me than you’ll ever know!

To subscribe to Bummed Out Baker by email, scroll all the way down to the bottom of the website to find the form. Follow Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild, Facebook for mental health articles and discussion, and Twitter for sassy or informative tweets.

If you or someone you know needs help right now, please call the Suicide Prevention Lifeline at 1-800-273-8255.