Thai green curry on cauliflower mash | Keto vegan comfort food

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Blast the weather blue with the mood-lifting Thai green curry. Sunshine and energy in one plate. Highly recommend it with the rich and creamy cauliflower mash!

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HOW TO MAKE
Cauliflower mash:    • Keto vegan shepherd's pie | Keto vegan and...  
Keto rice:    • How to make the best keto rice - two ways ...  


GREEN CURRY PASTE
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2 shallots (or white onions)
4-6 green and red chillies
Small chunk of ginger
2-3 garlic cloves
Small bunch of fresh coriander
2 lemongrass stalks
Juice of 1 lime
4 kaffir lime leaves (if not available, add additional juice of 1 lime)
1 tbsp coriander seeds
1 tbsp cumin seeds


THE CURRY
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A block of firm tofu
6-7 mushrooms
Handful of green beans
Handful of sugar snap peas
Small carrot
2-3 kaffir lime leaves
Coconut cream
Thai basil (or normal basil)
Soy sauce

DIRECTIONS
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1. In a food processor, add in coriander and cumin seeds and bliz to crush the species. Add in the rest of the ingredients for the “green curry paste” and bliz till smooth.
2. Cut tofu in cubes and saute on a frying pan till golden brown on all sides. Leave it aside.
3. Pan fry chopped mushrooms in medium heat and add in 1-2 tbsps of the green curry paste, saute briefly. Add in 2 tbsps of coconut cream and top it with some water till the sauce gets to the desired consistency. Add in torned kaffir lime leaves.
4. Season with soy sauce and salt and allow it to stew for a few minutes.
5. Add in green beans and sugar snap peas and cook for a few minutes (don’t overcook them!). Turn the heat off and sprinkles torned Thai basil on top of the curry.
6. Options to enjoy the curry with cauliflower mash or keto rice (links above). Enjoy!


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