Showing posts with label Broccoli. Show all posts
Showing posts with label Broccoli. Show all posts

Creamy Broccoli Almond Soup Recipe (Vegan)

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Creamy Broccoli Almond Soup - This creamy vegan soup is made with blanched almonds and broccoli and flavored with garlic and pepper. Perfect for cold night when you want to make soup instantly. 

creamy vegan soup made with blanched broccoli and almonds

Happy Friday!!! It's almost weekend, and I cannot wait any longer. Last weekend was my best weekend off late. It was 4 days long :). A festival on Thursday and a day off on Friday just made it a super special weekend. After a long long weekend last week, this one seems so short. But nevertheless, I'm excited, cause, it is the WEEKEND!

What kind of food do you eat on weekends? Do you stick to your regular diet or do you let your hair down and eat anything and everything under the sun? I slip up majorly on weekends. While weekdays are designed for controlled healthy home cooked meals, weekends just go hay wire. A trip to the mall results in a pizza or a burger. A grocery shopping spree ends up in a plate of Pani Puri. You are getting the picture, right?

It is not that I don't want to binge or enjoy on the weekends, but I'd like to sneak in at least one healthy meal in there, just so that the guilt is less. And this Broccoli Almond Soup works perfectly well!!

As a kid, a soup always meant a mixed vegetable one with alphabet pasta. Unfortunately, I can't find these alphabet pasta in Bangalore and the soup just isn't fun when you cannot make words with your food. So I have expanded my horizons to other soups now. And this Soup counter in office has definitely helped. This Broccoli Almond soup is inspired by that counter.

So at work, the management decided to introduce a healthy soup counter and everyone is loving it. The soups are delicious and filling and leave us feeling all healthy and awesome. I just loved the various soups I had from the counter and decided I HAD to make them at home. It is also the perfect time as the nights are only going to get colder from now on.

creamy vegan soup made with blanched broccoli and almonds


This Broccoli Almond soup is vegan, healthy, gluten free and fits right into an oil-free plant based diet if required. But apart from meeting all the dietary requirements, this soup is also super-delicious!! It is smooth, creamy and tastes of broccoli, garlic and pepper - a combination I love in all forms. It is also a very simple soup to make. It does not require slow cooker or for it to stew slowly on the stove. It is really INSTANT.

The broccoli and almonds are blanched, then sauteed with garlic and onion. YUM... Then the whole thing is blended with salt and pepper and reheated. That's it! If you love to make it yummier, add in some sharp cheddar and you get Broccoli Almond Cheddar Soup. I also like a squeeze of lime in my soup at times. You can go ahead and add all the herbs you like and make your own version of the Broccoli Almond Soup.

Go ahead, enjoy the soup. Wishing you a healthy weekend ahead!


creamy vegan soup made with blanched broccoli and almonds


If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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Creamy Broccoli Almond Soup (Vegan)


creamy vegan soup made with blanched broccoli and almondsCreamy Broccoli and Almond Soup is an instant vegan soup made with blanched broccoli and almonds that is flavored with garlic and pepper. Vegan, low calorie, healthy, gluten free and can be fit into a plant based diet.

Recipe Type:  Soup
Cuisine:            International
Prep Time:     10 minutes
Cook time:     30 minutes
Total time:     40 minutes
Yield:                Serves 2

Ingredients:


3 cups Broccoli florets
15 Almonds
1 large Onion
4-5 Garlic cloves
3 tsp Extra Virgin Olive Oil
Salt to taste
Pepper to taste
Water as required

Method:


1. Boil water in a large pan and add the broccoli to it. Blanch for 3-4 minutes and dunk them immediately into cold water.
2. Blanch the almonds in the same water for 5-6 minutes. Plunge them into cold water and peel the almonds.
3. Heat oil in a deep pot and fry chopped garlic and onion until fragrant. Toss in the broccoli and almonds and saute for 2-3 minutes. 
4. Blend into a puree with a little water. You can blend it either smooth or chunky based on your like. 
5. Return the soup to the pot to reheat. Add water if the soup is too thick. Add salt and pepper to taste.
6. Serve hot with crusty bread.



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Roasted Sweet Potato, Chickpea and Quinoa Salad Recipe

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Vegan salad made with roasted sweet potatoes, baked spicy chickpeas, quinoa, pomegranate seeds, walnuts and veggies by tossing them in a simple dressing made of mustard and dates!

roasted sweet potato, chickpea, quinoa salad with walnuts, pomegranate, broccoli and beans in a mustard date dressing

Until my 20s, a salad in my life was just a plateful of sliced tomatoes or cucumbers. A boring but supremely healthy plate of food that neither tempted the vision nor the appetite. And then, I found this salad bar in a mall food court that totally made me love salads. While salad bars are extremely common in the west, there aren't many out here in the tropical sub continent. May be it is the weather or may be it just that there is no demand. I loved the idea that I could pile up my bowl with anything and everything and make my own salad. Unfortunately, the place shut down after a while. But ever since, I love DIY salads.

While I eat salads, I rarely post their recipes. When I make salads at home, they are usually very simple - veggies tossed in a simple vinaigrette, so I don't share them with you. But this salad, I had to share!!

roasted sweet potato, chickpea, quinoa salad with walnuts, pomegranate, broccoli and beans in a mustard date dressing

Where do I begin with this salad... it has so many delicious things all mixed together.
  • Roasted Sweet Potato - I found some gorgeous orange sweet potato (a rare find in Bangalore), so I bought some and roasted it in the oven with olive oil, salt, cumin and smoked paprika until they were soft and fabulous. Alternatively, roast some pumpkin.
  • Spicy baked Chickpeas - You have to add some crunch to the salad, and in this case, these chickpeas are the crunch element. I soaked chickpeas overnight and cooked them with salt until soft. Then I peeled them and roasted them with olive oil and salt. I tossed in some red chilli powder after removing from the oven. You can buy crispy chickpeas or you can just add boiled chickpeas.
  • Quinoa - This is what makes the salad filling and increases the protein content of the salad. If you cannot find quinoa, use millet or buckwheat.
  • Blanched Vegetables - I blanched some broccoli and beans and added them to the salad. I love broccoli and beans are just healthy. Add any of your favorite veggies, blanched or raw.
  • Pomegranate - I love pomegranate and I will add this to any salad I can. These sweet juicy pink seeds make any salad pop. They add a slight sweetness to the salad and complement the sweet potato really well.
  • Walnuts - You can never have enough crunch in a salad. Add in any nuts you love, I personally love walnuts. Plus, they are good for your brain.
  • Lettuce - Salad isn't salad until you have some green leaves. And while I list is last, it is most definitely the mandatory element of the salad. You can replace it with kale or baby spinach.
Since the salad itself had such gorgeous ingredients, I kept the dressing simple, yet interesting. Mustard, dates, extra virgin olive oil, vinegar, garlic and salt. Just blend everything until you have a tart sweet and hot dressing. 

This salad is substantial enough to be a meal in itself. In fact, it was our dinner and it kept us feeling full for a long time. However, it felt light also. 

The salad has ingredients that need preparation - roasting, baking, blanching and boiling. You can prep all of these in advance. That is exactly what I did. I roasted the sweet potato and chickpeas the day before. The chickpeas tend to get a little soft and chewy, but you can pop them in the oven for a while before adding to the salad to crisp them up again. I boiled the quinoa the previous day too. If you plan to make the salad the very next day, then you can also blanch the veggies the night before.

roasted sweet potato, chickpea, quinoa salad with walnuts, pomegranate, broccoli and beans in a mustard date dressing

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Roasted Sweet Potato, Chickpea and Quinoa Salad Recipe


roasted sweet potato, chickpea, quinoa salad with walnuts, pomegranate, broccoli and beans in a mustard date dressingVegan salad made with roasted sweet potatoes, baked spicy chickpeas, quinoa, pomegranate seeds, walnuts and veggies by tossing them in a simple dressing made of mustard and dates.

Recipe Type:  Salad
Cuisine:            International
Prep Time:     8 hours
Cook time:     60 minutes
Yield:                Serves 2-3


Ingredients:


1 cup Quinoa (uncooked)
1 medium Sweet Potato
100gms dried Chickpeas
0.5 cup Pomegranate Seeds
10 French Beans
1 cup Broccoli florets
6-8 Walnuts
3 cups Lettuce leaves, loosely packed
5 tsp Olive Oil
1 tsp Mustard Powder
0.5 tsp Garlic Powder
0.25 cup Vinegar
0.25 cup Water
8 Dates
0.5 tsp Red chilli powder
0.5 tsp Smoked Paprika
0.5 tsp Cumin Powder
Salt to taste

Method:


1. Soak the chickpeas for 8-10 hours. Drain and boil in salted water until done.
2. Drain and peel the chickpeas. Dry as much as possible.
3. Toss with 1 tsp Olive oil and bake at 200 degree C for 25-30 minutes until crisp.
4. Remove from oven and toss with red chilli powder.
5. Peel and dice the sweet potato.
6. Toss in 2 tsp olive oil, smoked paprika, salt and cumin powder until all pieces are coated.
7. Bake for 35-40 minutes at 200 degree C until done.
8. Cook the quinoa as per instructions on the packet until done. I soaked the quinoa for 1 hour and pressure cooked with 1.5 cups of water.
9. Boil water and add a pinch of salt. Blanch the broccoli florets and beans for 2-3 minutes. Remove from hot water and immediately put the broccoli and beans in cold water.
10. Soak the dates in warm water. Drain the water, deseed the dates and blend into a puree. Use little water while blending if required.
11. Blend together mustard powder, vinegar, garlic powder, date puree, water and salt until mixed.
12. Make the salad by tossing the lettuce leaves, roasted sweet potato, chickpeas, quinoa, blanched broccoli, chopped blanched beans, walnuts, pomegranate seeds and the dressing together.
13. Serve at room temperature.

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Grilled Vegetable Open Sandwich Recipe

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Grilled Summer vegetables over a bed of mashed ripe avocado on a slice of crusty sourdough bread. Vegan and healthy open Sandwich!

vegan grilled summer vegetable open sandwich

This post is neither inspired by some past incident, my childhood or the weather. This Grilled Vegetable Open Sandwich came into being solely because of 2 things - the awesome Sourdough bread and the soft ripe Avocado. 

I get super excited when I find a ripe avocado. I never miss a chance to pick it up. I buy it first and then think of where I can use it. The sourdough is a different story. I was in training for 2 days last week ( hence, I missed posting on Friday) at a hotel. And the hotel's bakery had this amazing looking selection of breads. That is where I picked up this extremely crusty loaf. Crusty bread and ripe avocado, in my head it had to be an open sandwich.

vegan grilled summer vegetable open sandwich


There isn't much to hide from in this Sandwich, so it is important you use the best ingredients you can. You can select the veggies you want to grill based on what's available and what you love to eat. I grilled yellow capsicum, red capsicum, broccoli and zucchini. It made my sandwich look vibrant and inviting. The peppers added a nice sweetness to the otherwise savory sandwich. And broccoli, aah, I love grilled broccoli to eat just like that with some salt sprinkled. So I made some extra. The grilled veggies can be used in tacos, burritos and rolls too, so if you have leftovers, it takes care of another meal. 

vegan grilled summer vegetable open sandwich


vegan grilled summer vegetable open sandwich


To grill the veggies, I sliced them long and drizzled a little extra virgin olive oil, the good kind, and coated the veggies. Sprinkled salt and pepper, and grilled them in the oven for 20 minutes or until my peppers blistered and browned slightly. If the day is fine, go ahead and use your outdoor grill. This Sandwich is also perfect to assemble at picnics or campfires as far as you have the veggies grilled or a place to grill them on site.

The bread was so good, I really did nothing to it. Just sliced it. To add flavor to the bread, you can toast it with butter or rub it with smashed garlic. I kept the avocado simple too, just a squeeze of line, a pinch of salt and pepper. Sometimes, simple is good.  

vegan grilled summer vegetable open sandwich


If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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Grilled Vegetable Open Sandwich Recipe


vegan grilled summer vegetable open sandwichGrilled summer vegetables and mashed ripe avocado layered on crusty sourdough bread slice. Vegan open sandwich recipe.

Recipe Type:  Sandwich
Cuisine:            International
Prep Time:     15 minutes
Cook time:     20 minutes
Total time:     35 minutes
Yield:                Serves 2

Ingredients:


6 slices Sourdough Bread
1 ripe Avocado
1 cup Broccoli florets
0.5 Yellow Capsicum
0.5 Red Capsicum
1 small Zucchini
1 Tbsp Extra Virgin Olive Oil
1 tsp Lime Juice
Salt to taste
Pepper to taste

Method:


1. Slice the capcisum and zucchini into bite sized pieces.
2. Place them in a bowl and add the olive oil, salt and pepper. Mix well.
3. Lay on a baking sheet and grill in the oven on high for 15-20 minutes until the veggies are slightly charred.
4. Mash the avocado with the lime juice and a pinch of salt.
5. Spread the avocado the sourdough slice and top with grilled veggies. Serve immediately.



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10 Vegan Indian Curries [Ready in 75 minutes or less!!]

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A compilation of ten vegan Indian curries that are ready in 75 minutes or less.

ten vegan Indian curries


Hey I'm back with my compilation of 10. And this time it is Curry!!

It is obvious that being Indian, I love my curry. There is nothing more comforting than a bowl of curry on a cold night. Curry can be made with poultry, seafood and meat or it can be made with simple vegetarian and vegan ingredients. Today I am listing down 10 of my favorite vegan Indian curries from the blog. Hope you enjoy it!!

1) Lahsuni Methi Mushroom [50 minutes]


A vegan curry made by simmering mushrooms in a fragrant garlic and fenugreek flavored masala gravy. This curry is unique in fragrance and flavor because of the slightly bitter methi leaves.



2) Mushroom Palak [60 minutes]


There had to be one curry in the list that was made purely of Spinach. While the Palak Paneer is the most popular spinach curry out there, this one uses Mushrooms instead of Paneer, making it vegan friendly and popular among mushroom lovers. The mushroom also adds loads of flavor to the curry.

Mushrooms cooked in a vibrant spinach curry


3) Lauki Kofta [75 minutes]


Koftas are generally balls made of meat that are added to curries. However, here the koftas are made of bottle gourd. If you don't have bottle gourd, replace it with Zucchini which is the closest to it in texture.

Bottle gourd dumplings in a tomato based gravy

4) South Indian Chana Masala [75 minutes]


My most pinned recipe - South Indian Chana Masala. There are 2 versions of the popular Chana Masala made with boiled chickpeas - the North Indian one that is made with tomatoes and is more easily available in restaurants all over the world and the South Indian one that is made with coconut and is only available in South India.

South Indian Chickpea Curry with coconut


5) Punjabi Dum Aloo [75 minutes]


Punjabi Dum Aloo is rich, creamy yet vegan curry in which baby potatoes are simmered in a delicately spiced tomato based gravy.

Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravy


6) Babycorn Masala [60 minutes]


Baby Corn Masala is a semi dry curry made by tossing stir fried Baby Corn in a North Indian style tomato masala gravy. Easy and very quick to make, this will be ready in less than an hour.

baby corn masala tomato gravy north indian curry

7) Bom Chount Wangan [55 minutes]


A unique Kashmiri curry made with green apples and brinjal or eggplant. Sweet and spicy, this curry is unique in it's flavors.

Kashmiri Apple Granny Smith Brinjal Eggplant aubergine curry bom chount wangan

8) Coorg Pumpkin Curry [70 minutes]


This curry from the beautiful region of Coorg in South India. And like all South Indian curries, this one has a coconut base. This curry is a mix of sweet, salty and spicy flavors.

Coorg Pumpkin Curry kaddu sabzi coconut vegan kumbalkai palya

9) Vegetable Stew [55 minutes]


Mildly spiced vegetable stew made by cooking colorful peppers, cauliflower, carrots and beans in coconut milk.


10) Vegetable Jalfrezi [60 minutes]


Jalfrezi is a popular curry made with tomatoes and a mix of vegetables. You can add Paneer to the curry if you are making a non-vegan version. For vegans, add some fried tofu to take it to another level.

mix vegetable gravy paneer jalfrezi indian


If you tried these recipes, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like these recipes, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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Healthy Miso Noodle Soup

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This 30 minute vegan healthy Miso Noodle soup is perfect for those cold winter nights!!

Vegan healthy soup made with white miso, wholewheat noodles and fresh vegetables

Miso Soup... I'd read about it, seen it but never got a chance to try it. Reason? It usually contains fish. Even the ready to eat soup packets have fish in them. So I knew the only thing I could do was make it myself, without fish, of course. But for that I needed Miso Paste. Hard that it may sound, but not many people have actually heard of Miso Paste, not just in India but in a lot of South East Asian countries as well. I looked for it high an low in everywhere nope, I did not find it. It is more apt to say I did not find it in the quantity and the cost that I was actually looking for. I did find it in a Japanese store in Cambodia but it was over 1 kg in quantity and with everything written in Japanese on the cover, I was completely lost on what the ingredients were. It is available in India, however, it is either not too good or way too expensive. I finally purchased my first batch in Whole Foods, Chicago and have been loving it. It is fish free, salty-sweet and delicate in flavor. I could it just by the spoonful.

Vegan healthy soup made with white miso, wholewheat noodles and fresh vegetables


Miso is a paste of rice and soybeans that has been fermented using koji. Shiro Miso is the mild light colored one and also the one I used in this recipe. It just adds a hint of flavor but a lot of health to the soup. It is a great source of iron and protein. You can replace it with the red miso or Aka Miso, but definitely reduce the quantity as that is much stronger than the white miso.

Traditionally, the base of a miso soup is a Japanese stock called dashi which is made from sea kelp (kombu) and fish flakes (bonito flakes), but that is not something I would eat. So I skipped that totally and made it vegan. If you can find some sea weed like wakame or nori, add it to enhance the umami of the soup. I would have loved to, but I did not have any.

Vegan healthy soup made with white miso, wholewheat noodles and fresh vegetables

Vegan healthy soup made with white miso, wholewheat noodles and fresh vegetables


I know all my talk is about Miso here and it is a Miso soup, but even if you cannot find a good miso paste, don't be disheartened. Make the soup anyway, just call it Noodle Soup :) The soup is very healthy because of all the vegetables it contains. It is also super low in calories, with one serving being under 150 calories. All the more reason to make it, don't you think? It is absolutely guilt free. And if you thought it won't fill you up, let me warn you right away, you are wrong.  I could never drink/eat 2 whole servings because all that fiber from the vegetables filled me up right away.

I used whole wheat noodles in the soup, you can substitute it with soba noodles. Udon noodles wouldn't be bad as well. This soup is the healthiest thing you can have on a cold winter night. And the best part, it takes less than 30 minutes to make.

Vegan healthy soup made with white miso, wholewheat noodles and fresh vegetables

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Healthy Miso Noodle Soup

Vegan healthy soup made with white miso, wholewheat noodles and fresh vegetables
Vegan healthy soup made with white or shiro miso, wholewheat noodles and fresh vegetables. 

Recipe Type:  Soup
Cuisine:            Japanese
Prep Time:     10 minutes
Cook time:     20 minutes
Yield:                Serves 3-4

Ingredients:


3 tsp Shiro Miso Paste
50gms Wholewheat Noodles
1.5 Tbsp Dark Soy Sauce
1 Tbsp Sriracha Sauce
30gms Tofu, cubed
4-5 Mushrooms, sliced
3 baby Bok choy, chopped roughly
0.5 cup Broccoli florets
1 small Onion
1 cup Cabbage, shredded
1 small Carrot, julienned
3 tsp Oil
1 liter Vegetable Broth or Water
Salt to taste
Pepper to taste

Method:


Cook the noodles as per instructions on the packet. Drain and keep aside.
Heat oil in a deep pan and fry the onions until they are translucent.
Add the broth or water and bring to a rolling boil.
Dissolve the miso paste in half cup of water and add it to the pan.
Add the soy sauce, sriracha sauce, salt and pepper to taste.
Boil for 2-3 minutes.
Add the bokchoy, broccoli, mushrooms, cabbage and carrot and boil for another 2 minutes.
Add the noodles and tofu and serve hot.


Vegan healthy soup made with white miso, wholewheat noodles and fresh vegetables
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Vegan Thai Green Curry

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Fragrant, creamy and vibrant vegan Thai Green Curry made with fresh ingredients!!



Happy 2018 guys!!! I know I’ve been AWOL for way too long from the blog and I feel extremely guilty. It may be a new year but my excuses are the same – work, home and travelling took up so much time that I could not devote enough to my one passion – my blog. I’ve missed blogging much more than anything last year and I don’t wish to repeat that again. So hopefully, you’ll see more of me and more consistently in 2018. Cheers!!

If you’re following me on Instagram, then you know what I’ve been eating and where. No? What are you waiting for, go follow me here or search for @oneteaspoonoflife on Instagram.
How to make vegan thai green curry recipe, asian curry recipe, how to make thai curry without fish sauce, vegan green curry recipe at www.oneteaspoonoflife.com

Just to catch you up a little, I spent the last week in Chicago freezing myself. I went from a comfortable 20 degrees C (Positive) and to -20 degrees C (negative) for one week. My fingers froze when they weren’t in the coat pockets and my ear hurt when it errantly slipped out of the cap. I applaud those who brave this weather regularly, but I’m not made for that chill. While it was an a nice to experience just how that cold feels, I’m happy to be back to warm weather where I don’t need even a light jacket and I can roam around in open sandals.

I am one of those weirdos who actually likes airline food. I look forward to meals on planes. But after 8 meals in a span of one week plus a week of eating in restaurants, I’m just simply glad to be back to eat warm clean food at home. A touch of spice, a lot less cheese and a lot of health – that’s how I like my everyday food.

So my first recipe of 2018, is this warm flavorful Thai Green Curry with lots of vegetables that is perfect for cold winters. Did I tell you how much I love it? It is simply delicious plus it is hearty, healthy, vegan, gluten-free and full of fiber. Serve it with a bowl of brown rice for a healthier meal. I also had so much fun making this curry. I found all the fresh ingredients in the market and they were such a colorful bunch. I enjoyed shooting this recipe, all those colors popped beautifully.

How to make vegan thai green curry recipe, asian curry recipe, how to make thai curry without fish sauce, vegan green curry recipe at www.oneteaspoonoflife.com
How to make vegan thai green curry recipe, asian curry recipe, how to make thai curry without fish sauce, vegan green curry recipe at www.oneteaspoonoflife.com

Back to the recipe, one might be discouraged by the number of ingredients, but I ask you to look beyond it. The number may be more, but the effort is really not too much. The prep here is more time consuming than the actual cooking. And this is the perfect recipe to engage your family – ask your partner or kids to help out in peeling, chopping and slicing. Make it a family recipe and you won’t be so daunted. 

How to make vegan thai green curry recipe, asian curry recipe, how to make thai curry without fish sauce, vegan green curry recipe at www.oneteaspoonoflife.com

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Thai Green Curry (Vegan)


How to make vegan thai green curry recipe, asian curry recipe, how to make thai curry without fish sauce, vegan green curry recipe at www.oneteaspoonoflife.comEasy to make vegan Thai green curry that is made with a fresh green curry paste and creamy coconut milk along with lots of stir fried vegetables.

Recipe Type:  Main
Cuisine:            Thai or Asian
Prep Time:     10 minutes
Cook time:     30 minutes
Yield:                Serves 2-3

Ingredients:


For the Green Curry Paste:


3 Lemongrass Stalks
2 Tbsp chopped Ginger
4-5 cloves Garlic
1 small Onion
2-3 green Onions (spring onions)
2-3 green Chillies
1 Tbsp fresh Turmeric or 0.5 tsp Turmeric Powder
Handful of Basil leaves
Handful of Coriander leaves
2 tsp Coriander seeds
1 tsp Cumin seeds
0.5 tsp Peppercorns
Zest of 1 Lime
1-2 Tbsp Lime juice
1 Tbsp Palm Sugar (Jaggery/Sugar)
Water as required
Salt to taste

For the vegan Thai Green Curry:


1 cup thick Coconut Milk
1 cup thin Coconut Milk
3 Tbsp fresh Green Curry Paste
75 gms firm Tofu (cubed)
0.5 diced Capsicum
1 cup Broccoli florets
0.5 cup sliced Zucchini
1 small Carrot sliced
4-5 Mushrooms sliced
0.5 cups cubed Sweet Potato (boiled)
1 diced Bokchoy or handful of Spinach
3-4 Tbsp Oil
Salt to taste
Water as required

Method:


To make the Green Curry Paste:

1. Powder the coriander seeds, cumin seeds and peppercorns coarsely. I hand pounded these in a mortar with a pestle.
2. Remove the outer later of the lemongrass stalk and chop into slices.
3. Roughly chop the green chillies, onions, green onions and garlic.
4. Add the pounded spices, lemongrass, green chillies, onions, green onions, garlic, chopped ginger, chopped turmeric, coriander leaves, basil leaves, lime zest, lime juice, sugar/jaggery and 1 tsp of salt to the food processor or a mixer and give it a whizz.
5. Scrape the sides of the jar and grind again. Add water by the spoonful to get a smooth paste.
6. Adjust salt, sugar and lime as per your taste.
7. Fill in sterilized glass jars and store in the refrigerator for up to 2 weeks.
8. This recipe makes approximately 1.5 cups of curry paste.

To make the vegan Thai Green Curry:


1. Heat oil in a wok or kadhai.
2. Drain the excess water from the tofu using a kitchen towel. Add the tofu to the wok and fry until golden.
3. Remove the tofu and keep aside.
4. Add the carrots, mushroom, zucchini, broccoli, bokchoy stems and capsicum and stir fry them for 3-4 minutes.
5. Add the bokchoy leaves or spinach and stir until they are wilted.
6. Cook until the vegetables are cooked to your liking and remove it from the wok and keep aside. Preferably, the vegetables should be crunchy and not overcooked and mushy.
7. Heat the remaining oil and add the green curry paste. Stir fry it for 1-2 minutes until fragrant.
8. Add the stir fried vegetables along with the boiled sweet potato to the wok.
9. Add the thin coconut milk and cook it for 3-4 minutes.
10. Add the thick coconut milk and salt and cook for another 3-4 minutes.
11. Add the tofu before serving. Serve the curry hot with steamed white rice.

How to make vegan thai green curry recipe, asian curry recipe, how to make thai curry without fish sauce, vegan green curry recipe at www.oneteaspoonoflife.com


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