So for the last four years of my vegan life (because I didn't know Thai or Indian existed before then), I've been quenching my thirst for spicy and flavorful food by ordering out. A lot.
I'm lucky to have a few pretty kick-butt Thai and Indian places around my city, but since I've been trying to slim our food budget down, our take out consumption has as well.
So finally, with some inspiration from my friend, The Tofu Princess, I decided to tackle a delicious Thai dish of my own.
Disclaimer: I do in fact know there is a considerable difference in Thai and Indian food (particularly their curries). But because the ingredients I had on hand were more Thai-like, we went ahead and rolled with it.
|This is shown with some tangy vegan coleslaw, tune in tomorrow for this recipe!|
1 onion diced up
1 lb bag of frozen vegetables, I used the typical broccoli, carrot and cauliflower concoction (you can of course use fresh, but we're on vacation and I'm lazy)
15 oz can chickpeas (because seriously, they make everything better)
2 tsp tumeric
2 tsp cumin
2 tsp corriander
1 TBS curry powder
1 tsp fresh ginger
1 tsp sea salt
1/4 cup minced garlic
15 oz can coconut milk
2 TBS sugar
2 cups cooked brown rice
6-8 pita wraps (tortilla would work too)
Boil the frozen veggies and carrots for about 5 minutes (we want to start the cooking process, but we don't want to complete it).
Throw them in a wide saucepan and mix in coconut milk, curry, corriander, tumeric, cumin, ginger, garlic, sugar, salt and chickpeas.
Cook for 10-15 minutes on low to medium heat, stirring occasionally.
Let cool for 5 minutes and then toss some brown rice and curried veggies in a pita and you're done!
This is a seriously simple curry dish for those who are fearful of all it's powers (like me). Don't be afraid to give it a try!