Vegan Thai Coconut Vegetable Curry #vegetarian #lunch

Vegetarian Thai Coconut Vegetable Curry is a delicious, simple, Thai curry formula with a medium warmth level and particular Asian flavors. Heaps of ordinary vegetables are stewed in a coconut curry red sauce. This plant-based solace food is prepared in a short time and dinner prep well disposed!

I've made it for a considerable length of time and the story is consistently the equivalent… out and out delish! It's simple, solid, handy solution Asian solace food! It's stacked with new vegetables, a couple of canned fixings, and can be on the table in a short time!

I likewise think about this as a con artist curry since you're not making the genuine curry flavoring without any preparation. Rather, we're utilizing Thai curry glue (and not Indian curry powder).

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Ingredients

• 2 Tbsp Coconut Oil
• 2 Green Onions sliced; keep white bulb and green stalk separate
• 4 cloves Garlic minced
• 1 tsp Ginger finely grated
• 1 cup Carrots chopped
• 1 cup Cauliflower chopped
• 1 cup Broccoli chopped
• 1 cup Mushrooms chopped
• 3 Tbsp Curry Paste or 3 Tbsp Thai Curry Powder
• 1 15oz can Low Sodium Chickpeas drained and rinsed
• 1 14.5 oz can No Salt Added Diced Tomatoes drained; keep juice to adjust consistency later, if needed
• 1 15oz can Coconut Milk
• 1/4 tsp Kosher Salt optional
• 2 cups Kale or Spinach chopped
• 1 Lime zested and juiced
• 2 sprigs Thai basil chopped

Instructions
Vegetable Curry Stove Instructions

1. In a 3-quart soup pot, heat COCONUT OIL over medium heat until shimmering (about 2 minutes).
2. Add GREEN ONION bulb (the white part) GARLIC, GINGER, and CARROTS; saute until tender and fragrant, stirring as needed (2-4 minutes).
3. Add BROCCOLI, CAULIFLOWER, and MUSHROOMS; saute until slightly tender, stirring as needed (2-4 minutes).
4. Stir in CURRY PASTE, tossing to coat vegetables and allow to saute for a minute.
5. Add TOMATOES, COCONUT MILK, and CHICKPEAS; increase heat to HIGH and heat until the liquid starts bubbling. Note: If more liquid is needed, stir in the canned tomato juice you reserved.
6. Reduce heat to low and simmer 15 minutes until heated through, stirring as needed.
7. Add the KALE (or other greens); cover and simmer a few minutes to wilt the kale.

Vegetable Curry Instant Pot Instructions

1. Select "Sauté" on the Instant Pot and heat the COCONUT OIL.
2. When the display reads "Hot", add GREEN ONION bulb (the white part) GARLIC, and CARROTS; sauté a few minutes until tender, stirring as needed.
3. Stir in BROCCOLI, CAULIFLOWER, and MUSHROOMS; sauté until slightly tender, stirring as needed (2-4 minutes).
4. Stir in CURRY PASTE, tossing to coat vegetables and allow to saute for a minute.
5. Add TOMATOES (with their juice), COCONUT MILK, and CHICKPEAS.
6. Press the "Cancel" function on the Instant Pot. Secure the lid and turn the pressure release valve to the "Sealing" position.
7. Select "Manual" and set the Instant Pot on "High" pressure for +2 minutes.
8. When the cycle completes, allow the Instant Pot to sit for 10 minutes, undisturbed, for a natural pressure release (NPR).
9. Then, using an oven mitt for protection, release any remaining steam by turning the pressure release valve to the "Venting" position.
10. When steam is fully released, unlock and remove the lid. Add KALE to the pot and return the lid to steam the kale for 5 minutes.
11. IMPORTANT: Make sure the pressure release valve is in the "venting" position to prevent the cooker from building up pressure again.
12. The cooker automatically goes into "Keep Warm" mode until you shut it off.

Serving and storage instructions

1. Serve warm. Garnish options include green onions, lime wedges, and Thai basil. Enjoy over a bed of rice, quinoa, or cauliflower rice.
2. To store, refrigerate vegetable curry in an airtight container.
3. To freeze, store in freezer-safe containers for up to 3 months.

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