Vegan Thai Coconut Curry
- 1 Knorr Zero Salt Vegetable Stock Cubes
- 1 kg spinach washed and dried
- 500 g orange tomatoes cut in half
- 1 garlic clove
- 1 onion chopped
- 1 tbsp Thai green curry paste
- 400 ml coconut milk
- 15 g cornstarch
- 200 g brown rice cooked
- 100 g cashews roasted
- 10 g shredded coconut
Get a really large cooking pan add hot water until the bottom is filled and bring to a boil.
Add the spinach (if you don’t have a big enough pan repeat these steps until all the spinach is done) and cook until it starts to collapse, drain and cool down under running water, squeeze any excess water out of it.
Heat a splash of oil in a large pan and sauté the onion and garlic for 1-2 minutes.
Turn down the heat and add the green curry, orange cherry tomatoes and light coconut milk.
Bring to a boil, add the Knorr Vegetable Zero Stock Cube and let it dissolve.
Turn the heat down, mix in a bowl the cornstarch with a splash of water and stir it through the sauce so it will thicken up.
Add the spinach, heat it through and season to taste.
Reheat the Brown rice and stir in the 100ml of light coconut milk and serve as a side.
Sprinkle the shredded coconut and roasted cashew nuts on top of the curry.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||637.198 kcal|
|Protein (g)||17.636 g|
|Sugar (g)||5.432 g|
|Fat (g)||37.37 g|
|Fibre (g)||8.755 g|
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