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Vegan Thai Red Curry with VitaClay (Video Recipe)

July 25, 2018

ONE-POT VEGETABLE THAI RED CURRY IN VITACLAY

yield: 4 SERVINGS Total time: 30

COURTESY OF MAKINGTHYMEFORHEALTH WE CONVERTED THIS RECIPE INTO VITACLAY 30 MINUTES VEGAN MEALS.

INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped (about 1 cup)
  • 1/2 teaspoon salt
  • 3-4 cloves garlic, minced (about 2 tablespoons)
  • 2-inches fresh ginger, minced (about 2 tablespoons)
  • 2 large carrots, chopped (about 1 cup)
  • 4 ounces red curry paste*
  • 1 cup Coconut Milk
  • 1 and 1/4 cup water
  • 1 small russet potato, diced into 1-inch cubes (about 1 cup)**
  • 1 and 1/2 cups broccoli florets
  • 1 and 1/2 cups cauliflower florets
  • 2 tablespoons tamari
  • 1/2 tablespoon coconut sugar
  • 1 tablespoons lime juice (or rice wine vinegar)
  • Fresh basil and brown rice for serving

DIRECTIONS:

1. In a large pot, warm the oil over medium heat. Add the onion, sprinkle with salt and cook for 3 minutes, until translucent. Next add the garlic, ginger and carrot. Continue to cook for 5 more minutes. Transfer to VitaClay multicooker VM7900 or 2-in-1 rice and slow cooker VF7700 or virtaclay multicrock VM7800.

2. In VitaClay pot, add the curry paste, coconut milk, water, potato, broccoli and cauliflower

3. Set on "Stew" or "Fast" for 30 minutes.

4. Stir in the tamari, coconut sugar, and lime juice (or rice wine vinegar). Serve over warm rice with fresh basil and enjoy


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