Asian•healthy

Vegan Thai Yellow Curry (gluten-free)

A warming one-pot meal, perfect for mid-week dinners. This veganThai yellow curry is naturally gluten-free and comforting in cold weather.

Ingredients

Quantities are shown as originally provided.

2 large cloves of garlic, crushed
1 medium zucchini/courgette, diced
2 green/spring onions, sliced thinly
1 cup purple cabbage, sliced thinly
2 medium heads bok choi, cut into 2cm slices and separated into stalks and leafy bits
1 medium red pepper, diced
½ cup sugar snap peas, sliced into three pieces and ends trimmed
2 cups cooked or tinned chickpeas (drained if tinned)
6 tbsp yellow curry paste (use your favourite store-bought or make your own)
1 can full fat coconut milk (make sure it’s a high quality, creamy milk)
1 cup vegetable stock
Brown rice
Toasted cashews
Chopped cilantro/coriander

1
Prepare all ingredients as instructed.
2
Add all ingredients except the leafy bits of the bok choi to a large saucepan.
3
Stir to combine and bring the mixture to a boil.
4
Reduce the heat, cover the saucepan with a lid and simmer gently for about 15-20 minutes, or until the zucchini is soft enough to eat.
5
Gently stir in the bok choi leaves and simmer for one more minute.
6
Remove from the heat and serve in large bowls with brown rice, toasted cashews and cilantro.