Vegan Green Curry with Mixed Vegetables and Jasmine Rice
Vegan Green Curry with Mixed Vegetables and Jasmine Rice
Ingredients
For the Green Curry
- 1 tablespoon coconut oil
- 3 tablespoons green curry paste, (vegan)
- 2 cans full-fat coconut milk, (13.5 ounces each)
- 1 cup vegetable broth
- 1 sweet potato, medium, peeled and 3/4-inch diced
- 1 1/2 cups broccoli florets
- 1 1/2 cups cauliflower florets
- 2 carrots, medium, peeled and sliced into 1/4-inch rounds
- 1 yellow bell pepper, medium, cored, seeded, and 1-inch diced
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon soy sauce, or tamari for gluten-free
- 1 teaspoon brown sugar
For the Jasmine Rice
- 1 1/2 cups jasmine rice
- 2 1/4 cups water
For the Garnish
- 1/2 red bell pepper, medium, thinly sliced
- 1/4 cup radish, thinly julienned or finely sliced
- 1/2 cup bean sprouts
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Prepare the jasmine rice: Rinse the jasmine rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 2
In a large pot or Dutch oven, heat coconut oil over medium heat. Add the green curry paste and cook, stirring constantly, for 1-2 minutes until fragrant.
⏱️ 2 min
- 3
Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 4
Add the diced sweet potato and sliced carrots to the simmering curry. Cook for 8-10 minutes, or until the sweet potato is slightly tender but still firm.
⏱️ 10 min
- 5
Stir in the broccoli florets, cauliflower florets, and diced yellow bell pepper. Continue to simmer for another 5-7 minutes, or until all vegetables are tender-crisp.
⏱️ 7 min
- 6
Remove the curry from heat. Stir in the fresh lime juice, soy sauce (or tamari), and brown sugar. Taste and adjust seasonings as needed.
⏱️ 3 min
- 7
To serve, spoon a generous portion of the fluffy jasmine rice into each bowl. Ladle the hot vegan green curry over and around the rice. Garnish with thinly sliced red bell pepper, julienned radish, fresh bean sprouts, and chopped cilantro.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Green Curry with Mixed Vegetables and Jasmine Rice
Ingredients
For the Green Curry
- 1 tablespoon coconut oil
- 3 tablespoons green curry paste, (vegan)
- 2 cans full-fat coconut milk, (13.5 ounces each)
- 1 cup vegetable broth
- 1 sweet potato, medium, peeled and 3/4-inch diced
- 1 1/2 cups broccoli florets
- 1 1/2 cups cauliflower florets
- 2 carrots, medium, peeled and sliced into 1/4-inch rounds
- 1 yellow bell pepper, medium, cored, seeded, and 1-inch diced
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon soy sauce, or tamari for gluten-free
- 1 teaspoon brown sugar
For the Jasmine Rice
- 1 1/2 cups jasmine rice
- 2 1/4 cups water
For the Garnish
- 1/2 red bell pepper, medium, thinly sliced
- 1/4 cup radish, thinly julienned or finely sliced
- 1/2 cup bean sprouts
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Prepare the jasmine rice: Rinse the jasmine rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 2
In a large pot or Dutch oven, heat coconut oil over medium heat. Add the green curry paste and cook, stirring constantly, for 1-2 minutes until fragrant.
⏱️ 2 min - 3
Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.
⏱️ 3 min - 4
Add the diced sweet potato and sliced carrots to the simmering curry. Cook for 8-10 minutes, or until the sweet potato is slightly tender but still firm.
⏱️ 10 min - 5
Stir in the broccoli florets, cauliflower florets, and diced yellow bell pepper. Continue to simmer for another 5-7 minutes, or until all vegetables are tender-crisp.
⏱️ 7 min - 6
Remove the curry from heat. Stir in the fresh lime juice, soy sauce (or tamari), and brown sugar. Taste and adjust seasonings as needed.
⏱️ 3 min - 7
To serve, spoon a generous portion of the fluffy jasmine rice into each bowl. Ladle the hot vegan green curry over and around the rice. Garnish with thinly sliced red bell pepper, julienned radish, fresh bean sprouts, and chopped cilantro.
⏱️ 5 min