Plant based Thai Yellow curry

This is such a beautiful wholesome recipe. Making the yellow curry paste from scratch makes it even more special, however, if you cannot find the ingredients or do not have a food processor, you can use shop-bought yellow curry paste as an alternative. This vegan curry holds over 10 plants and is fantastic for those looking to improve their gut health!

For The Yellow curry paste-

1 medium onion

8 cloves garlic

1 tbsp fresh ginger or shop-bought paste

1 tbsp lemongrass paste

1 tbsp fresh or ground turmeric

2 tbsp curry powder

Handful of fresh coriander

For The Curry-

300g tofu

1 small onion

Half a butternut squash diced into 1-inch cubes

1 tin of chickpeas

400ml coconut milk

2 handfuls of cavolo nero or spinach

Juice of Half a lime

2 tbsp coconut oil

2 tbsp tamari

Curry powder

Brown rice to serve

Extra coriander to garnish

Instructions-

Add all the yellow curry paste ingredients to a food processor and blend until smooth. Add water to loosen if needed

Pat the tofu to remove excess water then dice into 1-inch pieces

Dice the butternut squash into 1-inch pieces and add both to a baking tray.

Sprinkle with curry powder and salt and bake for 30 mins in a preheated oven at 180 degrees

Meanwhile, add the onion to a pan with the coconut oil and fry for a few minutes.

Add 2 tbsp of the yellow curry paste and fry for 5 mins on low heat.

Add the coconut milk, tamari, and lime juice, then add chickpeas cavolo nero and cooked butternut to the sauce and simmer for a few more minutes. Add more tamari or salt to if required.

Serve with brown rice and garnish with some fresh coriander & a slice of lime.