If you are like me and love to drown everything in delicious, creamy sauce, this is the recipe for you! Sweet potatoes give this curry its delicate sweet flavor and the beautiful color. Fresh ginger adds just enough spiciness to remind you that this is a Southeast Asian dish while coconut milk mellows it down for everyone to enjoy. Perfect with lots of basmati rice or brown rice noodles!
- 1 generous lb (500 g) sweet potatoes, peeled, cubed
- 1 cup (240 ml) filtered water
- 1/2 tsp Celtic sea salt
- 3 Tbsp extra virgin olive oil
- 1 sweet onion, coarsely chopped
- fresh ginger, about thumb-size, finely chopped (take less, walnut size, if you prefer very mild)
- 1 generous lb (500 g) asian mushrooms like maitake, king oyster, shiitake….
- 1 bok choy, cut into 1 inch (2.5 cm) pieces
- about 1 lb broccoli with stems, cut into florets, stems peeled and cut into bite-size pieces
- 3 cloves garlic, minced
- 6 mini sweet peppers, cored and sliced or 1 red bell pepper, cored, quartered lengthwise, and sliced
- 1 zucchini, sliced
- about 10 large fresh basil leaves, chopped
- 2 Tbsp Thai seasoning ( I use Frontier)
- 1 tsp red pepper flakes (optional, if you like it spicy)
- 1/2 cup soy sauce, gluten free optional
- juice from 1 orange
- two 13.66 oz (403 ml) cans full fat coconut milk
- 1/2 cup plain, vegan, unsweetened yogurt
- chopped fresh cilantro galore
Wash and prepare all the vegetables.
Bring 1 cup filtered water to a boil, add the salt with the sweet potatoes, and simmer for 10 – 15 minutes until sweet potatoes are soft. Purée and set aside.
Preheat a wok or large pot on medium heat. Add olive oil with onion, and sauté for about 5 minutes. Add ginger and mushrooms, and sauté for another 5 minutes. Stir frequently! Now add bok choy, broccoli, and garlic, turn heat up to medium high, and cook for about 10 minutes while stirring frequently. Bok choy leaves and broccoli florets should be bright green now. Reduce heat to medium. Add garlic, sweet peppers, zucchini, and basil. Stir well, then add Thai seasoning, red pepper flakes (optional), soy sauce, orange juice, the sweet potato purée from before, and coconut milk. Stir until everything is well combined. Season to taste with more Thai seasoning and soy sauce, if you want. Once the sauce is hot and starts bubbling again, top with vegan yogurt, and garnish with lots of cilantro. Enjoy!
- Best with lots of brown basmati rice or brown rice noodles!
- You can add pan-fried tofu (I like it marinated in a blend of turmeric, soy sauce, and maple syrup).
- Also very delicious with marinated, pan-fried tempeh.