Green Coconut Curry
ID: 14d87481...
A delicious, nutrient-dense, and entirely plant-based green coconut curry that brings intense flavors of garlic, ginger, onion, jalapeno, and lime together with warming spices. Packed with vibrant vegetables like zucchini, broccoli, mushrooms, bell peppers, and firm tofu, this hearty curry is perfect for everyday vegan cooking.
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🍳 요리 흐름
Blend cilantro, garlic, ginger, onion, jalapeno, lime zest, and water into a smooth paste. → Cook the blended paste with oil and spices on medium heat until thick and the oil separates. → Stir in coconut milk, water, and salt, then simmer covered on medium-low for 20 minutes. → Add bell peppers, zucchini, mushrooms, and tofu, simmering uncovered for 5 to 6 minutes. → Mix in broccoli, snap peas, and fresh lime juice, then turn off the heat and serve.
조리 단계
간단한 조리 순서
Blend cilantro, garlic, ginger, onion, jalapeno, lime zest, and water into a smooth paste. → Cook the blended paste with oil and spices on medium heat until thick and the oil separates. → Stir in coconut milk, water, and salt, then simmer covered on medium-low for 20 minutes. → Add bell peppers, zucchini, mushrooms, and tofu, simmering uncovered for 5 to 6 minutes. → Mix in broccoli, snap peas, and fresh lime juice, then turn off the heat and serve.
소개
A delicious, nutrient-dense, and entirely plant-based green coconut curry that brings intense flavors of garlic, ginger, onion, jalapeno, and lime together with warming spices. Packed with vibrant vegetables like zucchini, broccoli, mushrooms, bell peppers, and firm tofu, this hearty curry is perfect for everyday vegan cooking.
단계 1
Prepare and wash the fresh ingredients. Roughly chop the cilantro stems and roots, garlic, ginger, and onion.
단계 2
Chop the cilantro stem and root and add them to a blender jar.
단계 3
Add the garlic and ginger to the blender jar.
단계 4
Add the chopped onion to the blender jar.
단계 5
Slice a jalapeno, remove its seeds, chop it roughly, and add it to the blender jar.
재료 목록
중요 사항
Thoroughly wash the cilantro roots and stems to ensure there is no dirt or grit remaining.
Do not exceed 1/2 tablespoon of ginger, as too much will make the curry bitter.
Make sure to cook the curry paste until the oil starts to separate to fully bring out the roasted flavors of the spices.
Do not overcook the broccoli and snap peas; they will continue to soften in the hot curry after turning off the heat.
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