In the beginning of this year I spend the whole month in Thailand. It was an amazing trip! Before going I didn’t know much about the country and the culture. What I did know that Thai food was one of the most popular in the World. As a vegetarian I only tried vegetable dishes like Vegetable Pad Thai, Veggie Fried Rice and Veggie Tom Yum. Even though they were deliciousI was, they were always very heavy on my stomach. I usually felt sleepy after eating.
It is known that vegan cuisine gives you energy and feels so much lighter in your body. There are so many healthy vegan alternatives for any traditional recipe. So Amber and I decided to make Vegan Coconut Curry Pad Thai with a side of Quinoa. Yum!
Ingredients:
You’ll need 1 can of organic coconut milk, 2 tbsp of organic curry powder, 4-5 tablespoons of coconut oil, 3 tbsp of olive oil, 2 cloves of garlic, 1 thumb of ginger, 1 lime juiced, 1 handful of cilantro, 1 large carrot, 1 squash 1/4 purple cabbage, 1 broccoli, 1 cauliflower, 1 red bell pepper, 1 cup of uncooked quinoa.
Preparation
Curry Vegetables:
Chop all the vegetables. Spiralize 1 carrot into long noodles of medium thickness. Put olive oil, coconut oil and a generous amount of curry powder into a frying pan and cook on a medium heat. Add garlic and ginger. After 5 minutes add vegetables. Sauté for 15 mins constantly stirring the vegetables. Add coconut milk and keep stirring until the vegetables are half done. Make sure to not overcook it. As a last step add carrot noodles and stir for 5 minutes.
Quinoa:
In the same time prepare 1 cup of uncooked quinoa and 2 cups of water. Bring quinoa and water to boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes.
Decoration:
Layout the vegetables, carrot noodles and quinoa on a plate. Squeeze lime and sprinkle chopped cilantro leaves over the vegetables.
Buen provecho!
