Vegan Thai Curry

Nutrient dense curry packed full of vegetables, herbs and nuts. . The sauce is made from scratch and simmered with the lightly steamed veggies. This Thai Curry is very popular with my vegan friends and meat eaters alike. It is also not made with any gluten containing products (although it is not suitable for coeliacs).

Contains: Peanuts and peanut products, Soybeans and soybean products (eg Miso, soy milk etc)

Ingredients: Carrot, garlic, ginger, mint, coriander, basil, Red capsicum, eggplant, green beans, mushroom, bamboo shoots, spinach, coconut milk, dates, peanut butter, coconut aminos, green curry powder, firm tofu

Re-heating Instructions: Defrost in fridge overnight. Reheat in microwave in 5 min bursts, stirring until heated

About your cook, Ronita 

Growing up, food preparation and (eating!) was always a big part of my day. I have fond memories of going to the produce markets in Fiji with my parents and selecting fresh and seasonal produce to prepare. No matter our age, as kids we all had a hand in getting dinner ready. I enjoyed beheading the 500 odd tiny shrimps for a delicious curry! 

Cooking for people offers me so much joy and I believe it's important that we continue eating as naturally as possible even when life gets busy. I enjoy traveling and discovering new cultures and food and utilise a whole range of cooking techniques.

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Portion Sizing Information

 

As a guide:

Protein per serve = 150 - 200g 
Total Weight per serve = 300 - 400g
Anything less than these weights are tagged as "LIGHT MEALS"

To help you decide on portion sizing:

 1 Adult 1 Serving
2 Adults 2 Servings
2 Adults & 2 Children under 10  3 Servings
2 Adults, 1 Child under 10 and 1 Older Child 3 Servings