VEGAN PEANUT CURRY FRIED “RICE”

Basically, my fave recipe ever. Whenever I make this, I double the recipe and literally eat it all week long. I do not get sick of it it is just SO good. I know it super random, but curry is actually one of my FAVORITE foods to make. Like ever. It is funny because I never grew up eating curry or even ordering in Thai, but for some reason the past few years I have really developed a love for it. It could have started after I went to Thailand on my honeymoon, but who knows!

One of the reasons I love it so much is because it is an incredible vegetarian option where you can make vegetables takes INSANELY flavorful. I call it a vehicle for eating an abundant amount of veggies - which of course is very good for us. I load my curry dishes with ALL the goods to really pack in those vitamins, minerals, and nutrition from the veggies.

Also, I replace or mix the heavy starch component with - you guessed it - even MORE veggies. If you cook it right, it adds even more nutritional goodness to your dish. A lot of people enjoy this type of dish with a heaping amount of rice and at the end of the meal have the vegetables sitting on their plate. I have no problem with enjoying some rice, but I personally think it should be the other way around. MORE VEGGIES ALWAYS! So in my curry dish, I love adding either riced veggies, noodled veggies or BOTH - either works amazing. I always use Cece’s Veggie Co because it makes my life that much easier. All of their riced or noodled veggies would be just delish in this recipe. They all cook super quick and like any veggie, really take on the flavor they are paired with. In this recipe, I used the organic riced broccoli and fried it up in my cast iron with avocado oil and sea salt. It became crispy and really took on the dense delicious texture of regular rice. Highly suggest you guys try it too!

 

 2 Cans of Full Fat Coconut Milk
 ¼ cup Red Curry Paste
 ½ cup Creamy Natural Peanut Butter (I used salted for this recipe)
 ¼ cup Fresh Squeezed Lime Juice
 2 tbsp Fish Sauce (key to this recipe!)
 ½ cup Vegetable Stock (you can sub bone broth or meat stock if you are not vegan or want to)
 ½ tsp of each spice: Cumin, Ginger, Cayenne
 1 tsp Curry Spice (optional for extra flavor)
 Pinch of Kosher Salt to taste
 Assorted Veggies (chopped) - Onions, Carrots, Peppers, Mushrooms, Cauliflower, Snap Peas, Bok Choy (whatever you love - add as much as you want)
 Protein of Choice: Tofu, Tempeh (or meat/shrimp if you want it to be non vegan)
 3 cups Riced Broccoli (I Used Cece's Veggie Co)
 Avocado Oil (for cooking vegetables)

For the Curry Sauce:
1

In a large pot, add in coconut milk, curry paste, lime juice and fish sauce. Turn heat to medium and whisk together. Let it heat while whisking until all the ingredients are mixed together.

2

Add in vegetable broth/ stock, peanut butter (makes sure it is running and creamy), salt and spices (to taste). If you do not like this super spicy, do not add the cayenne. I love spicy food so I make my dishes spicy.

3

Mix everything together very well until there are no chunks of peanut butter. You want to let it cook on medium-low for about 20 - 30 minutes until it starts to thicken. It takes time to reduce and thicken. You need to tend to it by mixing it every few minutes. Leave it un covered to do this. If you want to add more vegetable broth to thin and dilute, go ahead. I personally like it thicker and very flavorful. Once the sauce is at the consistency you want, cover, put on low and set aside.

For the vegetables:
4

While the sauce reduces and thicken, prepare the vegetables. I use onions, peppers, carrots, and broccoli. Cut into 1/2 inch to 1 inch pieces.

5

Add vegetables (starting with onions) to a large pan or wok with 2 - 3 tbsp of avocado oil and salt. Cook for about 15 minutes until the vegetables are tender. You can also steam them if that is what you enjoy. When vegetables are cooked, set aside.

For the Protein:
6

Cut up tofu (I buy organic extra firm) into 1-inch cubes and pat dry to absorb some of the moisture.
I personally love to make the tofu on the cast iron skillet with a little bit of avocado oil. It takes about 5 minutes per side! You can also make it in the air fryer or a regular pan.

For the Fried Rice:
7

While the tofu is cooking in the cast iron, move it to one side to make room for the broccoli rice. Add in broccoli rice and sautee with avocado oil. You can add more salt. Let it cook until it gets crispy - about 7 minutes.

Putting it all together:
8

Fill your bowl with "rice", vegetables and as much tofu as you want and then pour the curry sauce on top. I love doing this versus mixing it all together because I find the consistency of the sauce stays the best. If you want to add it all to one big pot, you can do that too. Top with sesame seeds and microgreens or even some chili flakes!

 

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Thank you to Cece's Veggie Noodle Co for supporting this blog post and recipe. I love working with brands that are aligned with my values. Their products are now available at Whole Foods nationwide! 

#SIMPLEBUTTWISTED

Ingredients

 2 Cans of Full Fat Coconut Milk
 ¼ cup Red Curry Paste
 ½ cup Creamy Natural Peanut Butter (I used salted for this recipe)
 ¼ cup Fresh Squeezed Lime Juice
 2 tbsp Fish Sauce (key to this recipe!)
 ½ cup Vegetable Stock (you can sub bone broth or meat stock if you are not vegan or want to)
 ½ tsp of each spice: Cumin, Ginger, Cayenne
 1 tsp Curry Spice (optional for extra flavor)
 Pinch of Kosher Salt to taste
 Assorted Veggies (chopped) - Onions, Carrots, Peppers, Mushrooms, Cauliflower, Snap Peas, Bok Choy (whatever you love - add as much as you want)
 Protein of Choice: Tofu, Tempeh (or meat/shrimp if you want it to be non vegan)
 3 cups Riced Broccoli (I Used Cece's Veggie Co)
 Avocado Oil (for cooking vegetables)

Directions

For the Curry Sauce:
1

In a large pot, add in coconut milk, curry paste, lime juice and fish sauce. Turn heat to medium and whisk together. Let it heat while whisking until all the ingredients are mixed together.

2

Add in vegetable broth/ stock, peanut butter (makes sure it is running and creamy), salt and spices (to taste). If you do not like this super spicy, do not add the cayenne. I love spicy food so I make my dishes spicy.

3

Mix everything together very well until there are no chunks of peanut butter. You want to let it cook on medium-low for about 20 - 30 minutes until it starts to thicken. It takes time to reduce and thicken. You need to tend to it by mixing it every few minutes. Leave it un covered to do this. If you want to add more vegetable broth to thin and dilute, go ahead. I personally like it thicker and very flavorful. Once the sauce is at the consistency you want, cover, put on low and set aside.

For the vegetables:
4

While the sauce reduces and thicken, prepare the vegetables. I use onions, peppers, carrots, and broccoli. Cut into 1/2 inch to 1 inch pieces.

5

Add vegetables (starting with onions) to a large pan or wok with 2 - 3 tbsp of avocado oil and salt. Cook for about 15 minutes until the vegetables are tender. You can also steam them if that is what you enjoy. When vegetables are cooked, set aside.

For the Protein:
6

Cut up tofu (I buy organic extra firm) into 1-inch cubes and pat dry to absorb some of the moisture.
I personally love to make the tofu on the cast iron skillet with a little bit of avocado oil. It takes about 5 minutes per side! You can also make it in the air fryer or a regular pan.

For the Fried Rice:
7

While the tofu is cooking in the cast iron, move it to one side to make room for the broccoli rice. Add in broccoli rice and sautee with avocado oil. You can add more salt. Let it cook until it gets crispy - about 7 minutes.

Putting it all together:
8

Fill your bowl with "rice", vegetables and as much tofu as you want and then pour the curry sauce on top. I love doing this versus mixing it all together because I find the consistency of the sauce stays the best. If you want to add it all to one big pot, you can do that too. Top with sesame seeds and microgreens or even some chili flakes!

VEGAN PEANUT CURRY FRIED “RICE”

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