Vegan Thai Green Curry with Mushroom Calamari
This Thai green curry with vegan calamari is spicy yet comforting! This plant-based meal is so flavorful, you won't be missing real calamari!
- 4 tablespoons coconut oil
- 1 can Nature's Charm vegan calamari
- 1½ cup cubed eggplant
- 2 cups broccoli florets
- ½ can baby corn, sliced lengthwise
- 2 tablespoons Chef's Choice green curry paste
- 1 can Chef's Choice coconut milk
- ¼ cup vegetable stock
- ¼ cup water
- ½ teaspoon fine sea salt
- 1 teaspoon sugar
Drain the vegan calamari and pat them dry with a paper towel.
Heat 1 tablespoon of coconut oil in a skillet on medium heat. Sautée the vegan calamari until lightly browned and take it out onto a plate. Add another 2 tablespoons coconut oil and sautée the broccoli and eggplant, and take them out on to the plate once they've lightly browned.
In a pot, heat 1 tablespoon coconut oil over medium heat and add the green curry paste. Sautée until fragrant, and add the coconut milk. Once it reaches a boil, add the stock, water, sautéed calamari and vegetables, and baby corn. Let it come to a boil, turn the heat down, and let it simmer for 5 minutes, or until it reaches your desired texture. Add the salt and sugar to taste.