Sunday, October 2, 2011

Coconut, Curry, Ginger, and Cilantro Vegetables

VeganMoFo is going strong! Here is post number 2.

If I have not said it before, I will say it now. Asian food is my favorite! Particularly Thai and Vietnamese food. The rich flavors of the herbs and spices they use delight my taste buds. As long as it is vegan an
d gluten free, I cannot ever imagine passing up a Thai or Vietnamese meal. The thought of ginger, cilantro, mint, Thai basil, rice vinegar, and chilli oils make my mouth water. I love my Italian/Jewish heritage, but for some reason Asian cooking says home to me.

I aspire to make this cuisine as good as you would find in your favorite restaurant. Sometimes I come close and sometimes I fall short. Either way, I keep trying. On a recent occasion, I had a success that I must share. This recipe is rich in ginger, cilantro, scallions, coconut, curry, and some of my favorite vegetables. As long as you use the base of the sauce, any vegetables could work in this recipe. I just happened to use my two favorites in stir fries- mushrooms and broccoli!

Coconut, Curry, Ginger, and Cilantro Vegetables
  • 2 Tbsp vegetable broth (or oil)
  • 6 scallions, chopped
  • 4 large cloves of garlic, grated
  • 2 Tbsp ginger, grated
  • 3/4 c cilantro, leaves chopped
  • 3 c broccoli, florets and stems choppped
  • 2 carrots, chopped
  • 3 bell peppers, chopped (I used red, purple, and yellow here)
  • 3 1/2 c mushrooms, sliced
  • 3 Tbsp low sodium gluten free Tamari
  • 3/4 c coconut milk (I used lite)
  • 1 Tbsp red curry paste
  • 2 Tbsp lime juice
Heat the vegetable stock in wok or skillet until hot. Saute' scallions, garlic, ginger, and cilantro for two minutes. Add broccoli and carrots and stir fry for 2 minutes. Add bell pepper and stir fry for 2 minutes more. Add mushrooms and soy sauce and stir fry another two minutes. Add coconut milk and red curry paste. Stir the vegetables o that the curry dissolved. Simmer uncovered for 5 minutes for the sauce to thicken. Serve over steamed brown rice and enjoy!

(Cilantro, ginger, scallions, and garlic- Yum!)


Mandee said...

This veggie dish looks great! I don't often cook Thai at home but I do love it and I enjoyed Vietnamese food when I was there but I never cook it.

And yes, you definitely need to buy Viva Vegan! ;)

GiGi said...

Looks like you mastered this! I love cilantro, but the hubby doesn't like it as much as I do. Still gotta try this. Also does the gluten free tamari that you use have any alcohol in it? Thanx for posting.

VeggieAmanda said...

Hi GiGi- We are cilantro lovers! I'm sure that this dish would taste good without the cilantro as well. The Tamari that we use does contain alcohol, but I would think that they would sell some w/o alcohol. Tell me how you like this when you try it! :-)

Kristen said...

Anything vegan, asian, and with ginger is a winner in my book. Thanks for sharing!

B.A.D. said...

Sounds tasty!