Prep Time: 10 minutes
Total Cook Time: 3 hours and 35 minutes
This coconut red curry is a creamy, lightly spiced curry dish inspired by popular Thai cuisine, but with a surprise: it's completely vegan! We know that many home cooks are intimidated or turned off by vegan dishes, but this recipe will change your mind. It’s delicious, easy, packed full of veggies and ready for your meatless Monday. We love inspiring you to try dishes a little outside the box and with Suvie, you’ll have restaurant-quality, scrumptious curry right when you walk in the door.
Note: this dish calls for red curry paste and sambal oelek (chili sauce). Both can be found in the Asian section of almost all grocery stores. Feel free to substitute the sambal oelek with sriracha if that’s what you have on hand or omit it completely if you prefer mild spice.
- 1 head broccoli, chopped into florets
- 8 oz potatoes, cut into ½” pieces
- 1 red bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1½ tsp salt, plus more to taste
- 1 tsp pepper, plus more to taste
- 1.5 tbsp cornstarch
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 tbsp sambal oelek chili paste (or to taste based on spice tolerance)
- 1 cup brown basmati rice
- Several cilantro leaves for garnish (optional)
Put broccoli, potatoes, bell pepper, onion and garlic in a Suvie pan. Sprinkle 1½ tsp salt and 1 tsp pepper over the vegetables and mix to combine.
In a bowl or measuring cup add the cornstarch and a small amount of coconut milk. Whisk to form a slurry, then whisk in the rest of the coconut milk, red curry paste, and chili paste.
Pour over vegetables and mix to combine.
Load into either upper zone of your Suvie.
Pour basmati rice and 2 tsp salt into the starch pan and load into Suvie. Fill the reservoir, enter Slow Cook settings and cook now or schedule.
Slow Cook Settings
High: 2 hours
Starch: 30 minutes
After the cook, remove the vegetable curry and rice from Suvie.
Taste the curry and add more salt and pepper as needed. Serve the curry over the rice in bowls with optional cilantro garnish and enjoy!
The acidity and sweetness of a Riesling make it the perfect compliment to the creamy and spicy notes of this dish.