Curry So Easy, It's Nuts.

A Thai classic. Totally plant-based. A vegetarian paradise. A rich, creamy, taste explosion. The kind of dish dreams are made of. The best meal you’ll ever eat. A curry so good, you’ll want to take it with you everywhere—like, in your purse.

*All the above statements are totally true about our creamy Vegan Thai Curry.

 

 

A Dairy-Free Dream: Vegan Cheese Partying With Thai Traditions

You’ve probably enjoyed curries with tofu or tempeh before, but we decided to give it a Darë-ing twist by making our Vegan Pepperjack the main ingredient. Yep, we’re bringing the dairy-free deliciousness front and center.

A classic Thai curry is a magical mix of zest, creaminess and spice, it's bursting with flavor in every bite. Normally, you’d find fish sauce sneaking in there, but not in our version. This one’s fully plant-powered and totally vegan, gluten and peanut free-friendly. (add peanuts if you wish though!)

It’s a staple in my kitchen—comforting yet fresh, spicy yet smooth, and zesty yet creamy. All of our favorite flavor combos, packed into one bowl.

 

Pepper Up Your Curry

So, are you ready to get your spice on? Let’s dive into the magic ingredients that make this curry cheese-tacular.

Avocado Oil: It's brimming with healthy fats and vitamins while also having a high smoke point so it's fab for frying.

Curry Paste: Using a ready blended Thai curry paste speeds up this recipe big time. 

Darë Vegan Pepperjack wedge: Our baby is bringing the spice y'all! It'll creamy up your curry and give it a kick. Plus, you can snack on it as you cook.

Chopped Vegetables: We use cauliflower, broccoli, bell pepper, carrots, zucchini, corn, peas but the beauty of this recipe is you can use up what you have or what's in season.

 

Let’s get our spice on y’all.

 

RECIPE

Prep Time: 15 Minutes

Cook Time: 30 Minutes

 

Ingredients:

1 TBSP avocado oil 

1/2 white onion, diced

1/4 tsp garlic powder

¼ tsp turmeric powder 

2 TBSP curry paste (we used a yellow curry paste by Mekhala)

2 cups chopped vegetables (cauliflower, broccoli, bell pepper, carrots, zucchini, corn, peas)

12 oz. vegetable broth

1 Pepperjack Vegan Wedge

For serving:

Jasmine rice

Fresh squeezed lime

Cilantro

Sliced green onion

Directions:

Add the avocado oil to a large pan over medium heat.

Once it’s warm, add the onion and sauté for 3-5 minutes until it’s fragrant and translucent.

Add in the garlic powder, turmeric powder, and curry paste. Sauté for a few more minutes until the curry paste dissolves.

Add in chopped vegetables and cook for 5 minutes, until tender crisp, stirring often.

Pour vegetable broth over the vegetable mixture..

Bring the mixture to a low-boil over medium heat, then reduce heat to medium low, cover, and cook for 15-20 minutes, until the vegetables are very tender and the soup is thick.

In the last 5 minutes, add in Pepperjack Wedge and stir until it’s completely melted and the soup is thick and creamy. 

Serve the curry over jasmine rice with a squeeze of lime, chopped cilantro, and sliced green onion.