Sometimes when going Vegetarian or Vegan it is best to leave the country all together. The American (and most of the 1st world) diet is becoming more and more animal based because of the accessibility of it. Traditional food from lots of areas of the world has very little animal products at all. American vegan food is oftentimes not simple, so for our simple eating minimalist cooking dish today we are headed to Thailand.
I love stir-fries and curries because there is so many vegetable options and so many flavors to mix in. Here is a recipe for amazing Thai Curry.
- 2 tbsps Olive or Canola Oil
- 1/2 onion
- 1 – 2 peppers – I used red and orange
- 1 cup (ish) green beans
- Seitan or tofu or another meat substitute
- 1 can garbanzo
- Thai Kitchen Curry Paste, Green, 4-Ounce Jars (Pack of 12) (I got it at Target) – you can use a different paste, but watch the labels for goofy, chemical sounding ingredients
- 1 can Coconut Cream
- cooked rice
Fry up the seitan and onion in oil until browning and tender and then add other vegetables. Fry until they start getting tender as well 5ish minutes depending on heat. Add garbanzos. Turn down heat on stove. Mix curry paste (start with a spoon or two and add to taste) with coconut cream and then add to vegetable mix. Cook for about 5 minutes on low heat to blend flavors and heat through. Serve with rice.
*I like mine really spicy and use a lot of paste. With using only a little paste the coconut cream takes the edge off the spice so it is possible to make this very mild and still keep some Thai flavor.
For more great recipe ideas check the recipe page.