Sweet Potato & Broccolini Red Curry

This is such a simple dish to make, easily adaptable to any veggies you have in the fridge and so delicious!
 Course: Main Course
 Keyword: Vegan
 Prep Time: 10 minutes
 Cook Time: 30 minutes
 Servings: 4
 Author: @anettvelsberg

Ingredients

For the rice:

For the curry:

  • 1 tbsp canola oil
  • 1 cup shallots diced
  • 3 tbsp garlic minced
  • 2 tbsp ginger minced
  • 2 stalks of lemongrass soft inner part finely chopped
  • 2-3 tbsp vegan-friendly Thai red curry paste depending on your heat tolerance
  •  cups veggie stock or water
  • 2 cups coconut milk divided
  • 3-4 kaffir lime leaves
  • 1 tbsp tamari or soy sauce more to taste
  • 1 tsp coconut sugar
  • 1 cup sweet potato diced, thinly sliced
  • 1 cup halved baby corn
  •  cups broccolini chopped
  • 2 tbsp lime juice
  • fresh cilantro to serve

Instructions

  • Combine the rice, water and sea salt in a medium-sized pot and bring to boil on a high heat. Cover, lower the heat to a simmer, and cook for 15-20 mins, until the rice is tender. Remove from heat and let stand for 5 mins before fluffing with a fork. Set aside.
  • Meanwhile, make the curry by heating up oil in a pot or wide skillet. Add shallots and sauté on a low heat until soft (~3-5 mins).
  • Add the garlic, ginger, lemongrass and curry paste. Sauté for another 3-5 mins, until the oils in the curry paste start to separate.
  • Add in the veggie stock, ¼ cup coconut milk, kaffir lime leaves, tamari and coconut sugar. Bring to a simmer and cook, stirring often, until the sauce has reduced by half (~5-8 mins).
  • Pour in the rest of the coconut milk and stir well. Simmer the sauce for 5 mins, then add in the diced sweet potato. Cook for 10-12 mins, until the potato starts to soften, then add the baby corn and broccolini. Mix well.
  • Cook for 2-3 mins, until the corn and broccolini are tender but still crisp.
  • Turn the heat off, pour in the lime juice and mix well. Taste and adjust seasoning.
  • Divide rice between bowls and top with sauce. Garnish with fresh cilantro and serve immediately.
  • Enjoy!

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