30 Minute Easy and Simple Vegan Curry Recipe

A curry is one of those dishes that is easy to make, you can use whatever is in your pantry and will always turn out delicious! A good quality curry paste will make a big difference. I used the kari ayam curry paste from TUMISAN, which is a Malaysian curry paste and is a bit more spicy. Making your own curry paste is also a good option!

I used frozen tofu for this recipe, because freezing tofu will create little airpockets. This makes it easier to soak up all the delicious curry and the texture is also meatier.

Preperation time: 10 minutes

Cooking time: 20 minutes

Ingredients

• curry paste

• coconut milk

• 250 gram protein of choice

• 250 gram green beans

• 1 medium large onion

• 3 cloves of garlic

• 1 cm of ginger

• 100 ml coconut milk

• salt & pepper

• 1 cup of rice

2 person recipe

Instructions

1. Peel garlic cloves and ginger

2. Cut onion in half, and then cut each half into 4 quarters

3. Put onion, garlic and ginger in a food processor and blend for 1 minute. Scrape the sides regularly

4. Cook rice according to package or use a rice cooker

5. Heat up a deep pot on medium heat and add in the ginger, garlic and onion. Fry until fragnant or untill the color turns light brown

6. Add the curry paste and fry on medium low for 30 seconds

7. Add 200 ml of water and stir

8. Once it al starts to simmer, add the green beans and tofu

9. Let it come to a boil again and simmer for 15 minutes on medium low heat

10. If the curry is too thin, remove the lid so the excess water evaporates. If the curry gets too thick, add more water

11. add coconut milk and stir

12. Add salt and pepper to taste

13. Plate up with your steamed rice, and enjoy!