Easy Vegan Curry

Thai food is currently my cuisine of preference. When we were on vacation we found several Disney vegan options, including a fabulous Thai restaurant along the way. My husband is now a fan of Thai food as well, so we have been ordering it quite frequently lately. My favorite dish is green curry. Take out costs can start adding up, so I decided to try and create my own curry. I was very happy and excited about the results, and I look forward to experimenting with other dishes and creating homemade versions.

This recipe is quick, easy, nutritious and tasty. I like spicy curries, and this one is not lacking on bold, spicy flavor and heat. When you have the urge to order takeout, try this recipe! If you do not like spicy curry, you can modify the recipe for a deliciously mild version.

The great thing about Thai food is the variety of vegan options. It's very easy to order vegan food at Thai restaurants. From steamed veggies to thai basil rolls you can find some really great options.

​I hope you enjoy this recipe!

Savory, veggie-filled, nutritious, spicy, creamy, and only six ingredients.

Author: The Sensible Vegan
Recipe Type: Entree
Cuisine: Vegan
Serving: 4

​Ingredients:

• 1-16-oz. package of frozen stir fry vegetables. I used the Whole Foods Market Brand.
• 1 cup of almond milk
• 1/2 cup garlic lemongrass simmer sauce
• 2 tsps green curry paste
• 1 tsp tumeric
• 2 tsps cayenne pepper

Directions:

• Prepare stir fry veggies as indicated on package. 
• In saucepan on medium heat add simmer sauce and green curry paste to veggies and stir.
• Add cup of almond milk, tumeric, and cayenne pepper.
• Stir, and allow mixture to simmer on low heat for five minutes. Serve over steamed rice.

Nutrition Info: Serving size (including rice) - 1 cup   Calories: 257.5   Fat: 1.76g    Saturated Fat: 0g    Protein: 6.8g  Sugar: 3g    Fiber: 6g   Sodium: 230.5mg   Carb: 53g