Vegan Thai Curry Vegetables
Vegan Thai Curry Vegetables
Coconut milk is a tasty, nutritious and versatile food that is widely available. It can also be made easily at home. It's full of important nutrients like manganese and copper.
Vegetable stock contains vitamin A that helps to improve the eyes, enhancing vision, and helping to avoid eye diseases such as glaucoma or cataract. The calcium from vegetables helps to strengthen the bones, helping to avoid osteoporosis and bone fractures.
Soy contains isoflavones, which are compounds said to have benefits such as reducing menopause symptoms and improving cholesterol.
Brown sugar contains slightly more minerals than white sugar but will not provide any health benefits. In fact, your intake of all types of sugar should be limited for optimal health
Onions contain antioxidants and compounds that fight inflammation, decrease triglycerides and reduce cholesterol levels — all of which may lower heart disease risk. Their potent anti-inflammatory properties may also help reduce high blood pressure and protect against blood clots.
Red, Orange, and Yellow Bell Peppers are full of great health benefits—they're packed with vitamins and low in calories! They are an excellent source of vitamin A, vitamin C, and potassium.
Zucchini is packed with many important vitamins, minerals, and antioxidants. It has a high fiber content and a low calorie count. Fiber plays an important role in digestion and may limit the likelihood of suffering from a variety of GI issues.
Sweet potatoes are nutrient-dense root vegetables that come in a variety of colors. They're high in fiber and antioxidants, which protect your body from free radical damage and promote a healthy gut and brain.
Modern research has revealed that bamboo shoots have a number of health benefits: improving appetite and digestion, weight loss, and curing cardiovascular diseases and cancer.
Green beans are high in vitamin K, and they also contain a decent amount of calcium. These nutrients are important for maintaining strong, healthy bones and reducing your risk of fractures.
Whether you plan to bake, broil or grill this fruit, you'll receive a ton of nutrients and health benefits. Eggplant is low in calories and sodium, and is a great source of dietary fiber, potassium, and B vitamins.
Basil is an excellent source of vitamin K, manganese, iron, vitamin A, and vitamin C. It's also a good source of calcium, magnesium, and omega-3 fatty acids. Basil isn't simply for internal use. When basil's oils are extracted to make an essential oil, it is used for treating cuts, wounds, and skin infections.
One 13 1/2-ounce can Coconut Milk (do not shake can)
½ cup Vegetable Stock
4 teaspoons Soy Sauce or Tamari Soy Sauce
6 teaspoons BlenditUp Thai Curry Spice Blend
½ cup diced (1/2 inch) Onion
⅔ cup diced (1/2 inch) Red Bell Pepper
⅔ cup diced (1/2 inch) Zucchini or other Summer Squash
⅔ cup diced (1/2 inch) peeled Sweet Potato
⅔ cup sliced Bamboo Shoots, rinsed and drained
1 cup Green Beans, trimmed and cut into 1 1/2 inch lengths
⅔ cup diced (1/2 inch) Asian Eggplant
8 large Basil leaves, cut into thin chiffonade
4 teaspoons Palm Sugar or Brown Sugar (If you like a sweeter Curry)
Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar (if using Sugar). Stir until the sugar is dissolved.
Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add BlenditUp Thai Curry Spice Blend and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.