A Tip on How to Make Vegan Thai Curry

It’s a great day to be vegan and I have a tip on how to make vegan Thai Curry. Start off by gently frying a diced onion in 1 tablespoon of coconut oil in a large pot until they are soft and translucent. Toss in four cloves of grated garlic, one large grated ginger, and 1 tablespoon of ground ginger and stir to combine. Let it cook for an additional minute or two. To this, add in 1 tablespoon of garam masala, five cardamom pods broken open, 1/2 teaspoon each of chili flakes and turmeric, and stir everything together to combine. Allow this to cook for another minute or two. Pour in two cans of coconut milk and 300 milliliters of vegetable stock or water. Once boiling, lower the heat immediately to a gentle simmer and toss in 600 grams of cooked chickpeas. Next, add in 1 tablespoon of tamari and the juice of a lime, and season with black pepper. Mix everything well and let it cook for 15 minutes on low to medium heat. Add salt, and more pepper and lime to taste and you’re ready to serve.

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