I’ve made it a point this year to eat vegan as much as possible. This is really easy for me to do at home, but not so easy when I eat out, particularly because I have to eat gluten free as well. Since I can completely control what I eat at home, I’ve been coming up with some easy and tasty meals that are both gluten free and vegan. As long as my pantry is pretty well stocked and I have plenty of fresh vegetables, the options are almost infinite.
A couple of weeks ago I began playing around with some store-bought Thai curry paste. I would love to be able to make my own, but considering how hard it is to get things like galangal and kaffir lime leaves, this is one ingredient I don’t mind buying pre-made. Since most of the flavor is in the paste, you can simmer it with coconut milk to get a really nice curry base. Add a few things like coconut sugar, tamari, and fresh vegetables and you’ve got yourself a delicious curry!
This curry is super simple, easily customizable based on what you have, and of course, really delicious. Plus, it’s ready in about 20 or so minutes. All of this earns it a permanent spot on my dinner rotation.
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