Meet our new comfort food! Wholesome, healthy, easy, and so many variations – this is easily one of my favorite vegan recipes!
You can literally use any vegetables you have on hand for endless variety. Think everything-but-the-kitchen-sink curry. The recipe calls for green curry paste, but you could substitute any Thai curry paste, or make your own. I love that the vegetables are cooked in the same pot the curry is cooked in because all that yummy flavor becomes part of the finished curry, adding another layer of deliciousness!
As the curry cooks, the sweet potatoes break down a little bit, thickening and sweetening the curry. This recipe yields enough curry to last a few days, and is a hearty vegan alternative to traditional stew and chili. The best part? The house smells amazing while this is cooking! Give this one pot curry a try, then come back to this post and share our experience with me! I want to hear from you!
15 minPrep Time
1 hr, 15 Total Time
2 cans coconut milk
2 Cans Bamboo shoots
1 jar green curry paste
2 large red onions
3 large sweet potatoes
3 Bell Peppers- (1 Green, 1 Red, 1 Yellow)
1lb of fresh carrots
1 lb of fresh green beans
1 1/2 Cup Soy Sauce (Spilt into 1 Cup and 1/2 Cup)
1/2 Cup of Molasses
2 Tbs Ginger Powder
2 boxes of Vegetable Broth
2 Tbs of canola oil
- Peel carrots and sweet potatoes. Cut all vegetables into larger but bite size pieces.
- In a large pot, add canola oil and vegetables and let cook on med-high while stirring constantly.
- When peppers are softened add the vegetable broth, coconut milk, soy sauce, molasses, ginger powder, and curry paste.
- Bring to boil, then reduce heat to medium and cook covered until sweet potatoes are cooked through.
Serve with rice or rice noodles.
You can add sriracha for some kick!