Tender asparagus, new potatoes, and red bell peppers are simmered in turmeric-spiked Thai coconut curry sauce to make this spring veggie golden curry.
3cupslight coconut milk,just shy of two 14 ounce cans
2 to 4tablespoonsred curry pasteto taste (check ingredients to ensure it's vegan)
1tablespoonsoy sauce or tamari
1tablespoongranulated vegan sugar,I used coconut
2cupsdiced new potatoes,1 inch dice
1large red bell pepper,chopped
½poundasparagus spears,woody ends removed, and cut into 2 inch pieces
Salt to taste
Cooked jasmine rice
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.
Nutrition information does not include rice or toppings.
Golden Spring Vegetable Thai Curry
Amount Per Serving
Calories 263Calories from Fat 138
% Daily Value*
Saturated Fat 8.6g43%
* Percent Daily Values are based on a 2000 calorie diet.