GREEN BASIL CURRY!
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1 yellow onion, diced
3 garlic cloves, minced
1 inch fresh ginger, minced
1 tbsp coconut oil
1/2 tsp salt
1/4 tsp pepper
1/2 large eggplant, chopped small
1 can jackfruit (in brine or water)
1 bell pepper, chopped small
6 cups filtered water + 1 tbsp bouillon paste (or 6 cups vegetable broth)
2 cans coconut milk
1 tbsp soy sauce
4 tbsp curry green paste (I used @mikesorganiccurrylove )
1 tbsp 100% pure maple syrup
1 cup fresh basil (reserve a few leaves for garnish)
1. In a large pot over medium to high heat melt coconut oil then add diced onion, minced garlic and minced ginger. Sauté all together for 5 minutes. Season with salt and pepper for 5-6 minutes then add chopped bell peppers, eggplant and drained canned jackfruit, sauté for 7 minutes, stirring as it cooks. Add vegetable broth, coconut milk, soy sauce, curry paste, maple syrup and stir. Bring to a simmer and cook for 15 minutes or until vegetable are tender.
2. In a blender add 1 cup fresh basil then carefully spoon 4-5 cups of broth to the blender. You can spoon in some of the eggplant although avoid the other vegetables and jackfruit. Blend on high for 1 minute then pour back into pot. Stir and let simmer for an additional 5 minutes.
3. Serve hot with rice, a squeeze of lime, chili pepper flakes and garnish fresh basil. .
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