One of the main challenges that we face in making vegan or vegetarian curry is to get sufficient flavor in both. If you are just adding water, and not the stock, you can use water with some vegetables which will transfer the depth of flavor. In the previous days, the curry was supposed to be a dish that had spices in an adequate amount. These spices are onion, tamarind, coriander, cumin, etc. But with time, the curry has expanded and so has the recipes. Hence, now, there are many different types of spices. You can use it in your curry and it will still be called a curry spice mix.
Some Health Benefits Of Eating The Vegan Curry
Besides being delicious, vegan curry has some health benefits as well. Some spices have medicinal qualities. And these medicinal qualities have been utilized for many years. Now the researchers are trying to understand how these ingredients affect our bodies. One such example of a spice that has health benefits is the turmeric. Curcumin which is the active ingredient in turmeric is subject to some scientific studies in recent days. Curcumin aids the immune system. It helps the body to fight with viruses and bacterias. Also, it is found that curcumin has some powerful anti-inflammatory and anti-oxidant properties. It also helps to function in the healthy digestive tract. And thus, in turn, helps the body to cope with stress and helps in healthy blood and circulation. It also keeps the eyes and skin healthy.
Thai Vegan Curry
Take lemongrass stalks and remove the tough outer leaves and finely chop the core. You need to chop the spring onion as well. You would be needing a handful of freshly chopped coriander. Moreover, dried kaffir lime leaves are needed as well. You need to use two tablespoons of tamari. Make sure that you add two deseeded green chilies. Lastly, add chopped thumb-size piece ginger.
For The Curry
In order to make curry, take roughly chopped aubergines -2. One roughly chopped red pepper is also required as well. Then you need to add two tablespoons of coconut oil and one tablespoon of sesame oil. Cut the green beans into thirds. You can use 300 milliliters of vegetable stock. Take just the cream of the unhomogenized coconut milk from a 400-milliliter can. 300 grams of buckwheat noodles are needed. Moreover, you need a handful of cashew nuts and four tablespoons of desiccated coconut. Lastly, take one lime and red chili that is finely chopped for serving.
Heat the oven to 200 C or 180 C. To make the curry, add one tbsp coconut oil and put the aubergines and red pepper in a roasting tin. Roast it for 20-25 minutes till they become soft. In the meantime, make the paste. In a food processor, put all your ingredients and blend it into a smooth paste. Now, heat the remaining coconut oil and sesame oil in a frying pan. In the pan, add the paste and fry it for 1-2 minutes. Now, add the vegetable stock, roasted vegetables, and the solid coconut cream. Mix them well. Bring it to boil and then let it simmer for 4-5 minutes. Follow the instruction as given in the pack of the buckwheat noodles and cook it. Now, add the desiccated cashews and cashews to your curry. Divide the drained noodles among three bowls. Top it with the curry and drizzle some lime juice. Garnish it with red chili.