Today I was shopping for lunches for myself for the week. I found a recipe for a vegan Thai Sweet Potato Curry that I wanted to try (I'm not vegan but I do like to keep my lunches and snacks throughout the day as plant based as possible).
Here's what I needed to find:
Personally, I would have just skipped the carrots but I kept them because Kyle had something he was also making for lunch that he needed carrots for.
Olive oil I found in a huge tin! We go through a ton of olive oil so it was not a problem to buy more and have it be in an aluminum tin over a plastic bottle. The Thai curry paste came in a glass jar with an aluminum lid and the canned coconut was in an aluminum can!
Everything else I needed for this recipe I already had on hand at home so I didn't need to find any alternatives for those yet.
I made a huge batch of this today with one cup of rice and it was delicious! Plus it made 5 huge bowls which is perfect for me for a week of lunches. Will definitely make this again in the future.
FULL RECIPE: VEGAN SWEET POTATO THAI CURRY
Recipe from Salt & Lavender Blog
Heat olive oil (1 tbsp) in a large soup pot, add the onion and saute for 5-7 min. until slightly browned.
Add in 3 cloves garlic minced and 1 tbsp of ginger to the pot, cook for one minute stirring until fragrant
Add in 2 cups of vegetable broth, 1-2 tbsp of Thai red curry paste and 1 sliced carrot
Stir together and increase heat to high to bring to a boil. Then reduce to medium-low and let it simmer for 10 minutes.
While simmering, put on a pot of white rice.
Add in 1 13.5 oz can of coconut milk, 1/2 tbsp soy sauce, 1 red bell pepper sliced, 1 tbsp lime juice and 1/2 tbsp of brown sugar to the pot.
Increase heat to medium-high and let it simmer for 10-15 minutes (reduce heat if it begins to boil)
Add on a handful of cilantro and 1 cup of rice into the pot (or keep rice separate if you would prefer).
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