Golden Spring Vegetable Thai Curry
Tender asparagus, new potatoes, and red bell peppers are simmered in turmeric-spiked Thai coconut curry sauce to make this spring veggie golden curry.
Servings: 4 servings
Calories: 263kcal
Ingredients
- 1 tablespoon coconut oil
- 1 small onion, sliced
- 3 cups light coconut milk, just shy of two 14 ounce cans
- 2 to 4 tablespoons red curry paste to taste (check ingredients to ensure it's vegan)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon granulated vegan sugar, I used coconut
- 1 tablespoon lime juice
- ½ teaspoon ground turmeric
- 2 cups diced new potatoes, 1 inch dice
- 1 large red bell pepper, chopped
- ½ pound asparagus spears, woody ends removed, and cut into 2 inch pieces
- Salt to taste
For Serving
- Cooked jasmine rice
- Roasted cashews
- Chopped scallions
- fresh cilantro
Instructions
- Melt the coconut oil in a large saucepan over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
- Stir in the coconut milk, curry paste, soy sauce or tamari, sugar, lime juice, turmeric, and potatoes. Raise the heat and bring to a boil. Lower heat and allow to simmer until the potatoes are just tender, about 15 minutes, stirring occasionally. Stir in the bell pepper and asparagus. Continue to simmer until the veggies are tender and the potatoes are soft, about 4 minutes. Taste-test and add more curry paste, soy sauce, sugar, and/or lime juice if you'd like. Season with some salt if desired.
- Divide onto plates or bowls with rice, and top with cashews, scallions, and cilantro. Serve.
Notes
Nutrition information does not include rice or toppings.
Nutrition
Calories: 263kcal | Carbohydrates: 28.6g | Protein: 4g | Fat: 15.3g | Saturated Fat: 8.6g | Sodium: 1123mg | Potassium: 524mg | Fiber: 3.9g | Sugar: 7.3g | Calcium: 20mg | Iron: 3.2mg