So I swapped from Oddbox to Riverford over the last month. Whilst I did like idea of rescuing surplus and wonky veg – most of the time I found it hard to make up dishes that at least the other adult in our family would eat. But more often than not, a chunk of the box’s contents had to go on Olio (the app you can give away food locally so it won’t go waste). Because these days I don’t have time for experimental cooking, it didn’t seem economical to keep the Oddbox subscription. I’m very happy with Riverford though, reliable things in the box and organic fruit and vegetables. So, this vegan Thai curry dish is made up entirely from a week’s delivery.
I do like curries, especially Thai curries because they are super easy to adapt for vegan meals. Yet very flavoursome and spicy! Just like I like it – vegan food doesn’t have to be boring! Not at all.
It’s wild garlic season and since I received some fresh wild garlic too, I added a bunch to this curry and it worked just perfectly. Wild garlic flowers from mid February till April and it has a mild garlic, chive-like onion smell. The whole plant is edible and it can be enjoyed raw or cooked. It can be used in pestos, garlic butter, soups, marinades and more. Also a great in a Thai curry apparently.
Enjoy.
vegan thai sweet potato, cauliflower and wild garlic curry
- 1 medium sweet potato peeled and cubed
- 1 small cauliflower broken into florets
- small bunch fresh wild garlic about 20-25 leaves
- 1 small red pepper chopped
- 10-12 medium kale leaves chopped into smaller pieces
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 thumb sized fresh ginger pealed and minced
- 2 tbsp Thai red curry paste
- 1/3 tsp chilli flakes
- 1 handful fresh Thai basil chopped
- 1 400ml can coconut milk
- 1 400ml can chopped tomatoes
- 2 tbsp olive oil
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Heat the olive oil in a large wok pan or a casserole pan. Add the onions and the ginger and simmer for 5 minutes. Add the Thai red curry past and mix it in. Add the Sweet potato, the cauliflower, the peppers and the kale stalks.Fry for 3-4 minutes before adding the chopped tomato, the chilli and the Thai basil. (This can also be dried, use about a teaspoon and a half in that case.) Cook for 5 minutes and add the coconut milk and the kale leaf pieces.
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Just when the vegetables are cooked add the wild garlic leaves, mix them in and turn off the heat.
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Serve immediately with wholegrain rice.
If you enjoyed this vegan Thai curry, check out my other similar recipes:
Lazy Ratatouille (Vegan Recipe)
Spicy Sweet Potato Gnocchi with Creamy Kale (Vegan)
Spicy Thai Butternut Squash Soup (Vegan Recipe)
