Vegan Thai Curry- my way ! :)

I love Thai curries! I mean, who doesn't?! ;) Making a full fledged Thai curry from ground up can be a daunting task, especially when you decide to make your own Thai curry paste. But with a few trials, I have a suuuper easy recipe that gives you the satisfaction of actually prepping and eating a Thai curry from scratch! With a few ingredients, flexible vegetables and simple steps, I make this so often! You can make it without the Tofu too if you're not a big fan, and actually, sometimes I even substitute with some Paneer! Don't know how authentic that makes it! But heyyy, who sets the rules?! :)

From my Kitchen Today, Thai Curry- my way!

#FrommyKitcehnToday #ThaiCurry #Thaifood #ThaiCuisine #Modified #OriginalRecipe #Vegan #Vegetarian #VeganFood #VeganCurries #WhatvegansEat #Vegetarians #WhatVegetariansEat #FoodBlog #FoodBlogger #MyFoodBlog #BloggersofInsatgram #IndianFoodBlogger #Recipes #VegetarianRecipes #veganRecipes #Curry #Curries #CurryandRice #Tofu #TofuLove #TofuRecipes #FlavorfulTofu #WhatICook #Food #Foodie

Ingredients:

Olive Oil - 1 Tbsp

Onions - 1 medium sized (thinly sliced)

Red capsicum -1 (cubed)

Green Capsicum - 1 (cubed)

Potato - 1 (cubed)

Carrots - 1/4 cup (cubed)

Broccoli - 1/2 cup (Washed and stalks removed)

Baby Spinach - 1/2 cup

Semi firm Tofu - 1/2 cup (cubed) (Optional) *** Feel free to add/remove any of the vegetables - not the onions though!

Coconut Milk - 1.5 cups (250 ml)

Sugar - 1 tsp

Salt - to taste

Ginger - 2 Tbsp (finely chopped)

Garlic - 5 pods (finely chopped)

Thin Green Chilis - 5 (slit vertically)

Cumin powder - 1 tsp

Coriander powder - 2 tsp

Turmeric powder - 1/4 tsp

Pepper - 1 tsp

Soy sauce - 2 Tbsp

Vinegar - 1 Tbsp

Lemongrass - 1 stalk (remove the base and chop into 3 long pieces) *To be removed before serving

Water - 2 cups

Method:

1. In a deep pot or Dutch oven, add oil. Once the oil is heated, add ginger, garlic and sauté until it loses its raw smell.

2. Add sliced onions and stir until translucent. Add slit green chilies

3. Add in all the vegetables along with some soy sauce and vinegar and season with salt, sugar, pepper, turmeric, cumin and coriander powder and stir until all the vegetables are coated

4. Pour water, throw in the lemongrass stalks and simmer until the vegetables turn tender. This takes about 8-10 mins

5. Once the vegetables are cooked, add the tofu and coconut milk

6. Simmer for another 3-5 mins. Check for seasoning.

7. Remove the lemongrass stalks and serve the curry hot with some rice