Veggie Stir-fry with Coconut Red Curry Sauce - Vegan Recipe
The beauty with a curry like this is that you can add virtually any vegetable you like and the rich, flavour-packed sauce is what brings it all together to make
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vegkit.com.
Ingredients
- 2 teaspoons rice bran oil
- 1 teaspoon sesame oil
- 1/2 cauliflower, cut into bite-sized florets
- 1 carrot, julienned or very thinly sliced
- 1 head of broccoli, cut into bite-sized florets
- 6–8 cups delicate greens (such as wombok cabbage or bok choy), cut into 3 cm pieces
- 1/2 red capsicum, seeded and cut into thick slices
- 1 teaspoon finely grated fresh ginger
- Zest of 1/2 lemon
- 200 g snow peas or sugar snap peas
- 1 teaspoon rice wine vinegar or apple cider vinegar
- 1/3 cup roughly chopped coriander (optional)
- 4 kaffir lime leaves, very finely shredded, to garnish (optional)
- 1 lemon or lime, cut into wedges, to serve
- [Red Curry Sauce]
- 1 tablespoon vegan red curry paste
- 1 cup coconut milk
- 1/2 cup vegetable stock (or water)
- 4–6 kaffir lime leaves, very finely shredded
- Juice of 1 lemon
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