Easy Vegan Red Thai Curry & Homemade Coconut Milk Ice Cream

Grab a can of organic coconut milk and prepare to be amazed. Elizabeth will show you how to make decadent (yet healthy!) homemade Red Thai Curry loaded with veggies and chickpeas. The wonders of coconut milk continue as Elizabeth shows you how to make incredible homemade vegan ice cream that's simple and delicious. If you want to learn dairy-free cooking without deprivation, then this episode is for you.


Serves: 4

Ingredients

(use organic ingredients where possible)

  • 1 cup brown rice
  • 1 red bell pepper (capsicum), diced
  • 1 head of broccoli, florets cut and stalk cut into thin coins
  • 2 large carrots, cut into thin coins
  • 1 can of chickpeas, drained and rinsed
  • ½ cup frozen sweet peas
  • 2 cloves garlic, or more to taste
  • 1-inch piece of ginger, skin removed
  • ½ large onion
  • 1 tbsp dry red curry powder (or 1 ½ tbsp curry paste)
  • 1 x 400ml (1 x 14 fl. oz) can of full-fat coconut milk
  • ½ cup water
  • 1 tbsp coconut oil
  • 1 tbsp raw honey, maple syrup or sweetener of choice
  • ½ tsp turmeric powder
  • Fresh cilantro to garnish
  • 2 tsp sea salt, more or less to taste

Directions

  1. Dice bell pepper into approximately ½-inch pieces. Cut florets from broccoli.
  2. Remove the thick skin from the outside of the stalk with a knife or vegetable peeler, then thinly slice the stalk on an angle with a mandolin or a sharp knife.
  3. Peel carrots and slice thinly on an angle with a knife or mandolin. Dice onion into approximately ½-inch pieces.
  4. Mix the dry curry powder and water until it forms a paste.
  5. Prepare brown rice in a pot or a rice cooker.
  6. Over medium heat, melt 1 tablespoon coconut oil in a large sauté pan. Add onions and a pinch of sea salt.
  7. Sauté until onions are soft and slightly translucent, about 3 minutes. Turn the heat to medium-low, then grate the garlic and ginger directly into the pan.
  8. Stir to combine and let it sit for approximately 1 minute, then add the curry paste and another pinch of sea salt.
  9. Sauté for an additional 1 minute to let the spices toast.
  10. Add 1 can of coconut milk and ½ cup water. Once the coconut milk has melted, add honey and turmeric powder, and let this mixture come to a gentle simmer.
  11. Add chickpeas, carrots, bell pepper & broccoli, along with another pinch of sea salt, and stir to combine. Let cook for approximately 20 minutes for an al-dente texture on the vegetables.
  12. Before serving, add the frozen peas and let them warm through. Salt to taste.
  13. Serve over brown rice and top with fresh cilantro.

INCREDIBLE VEGAN CHOCOLATE ICE CREAM

Serves: 4

Ingredients

(use organic ingredients where possible)

  • 2 cans full-fat coconut milk
  • ¾ tbsp pure vanilla extract
  • 2 tbsp raw cacao
  • ⅓ cup real maple syrup or raw honey

Directions

  1. Read the instructions on your ice cream maker. In general, freeze the bowl of your ice cream maker at least 24 hours in advance to make sure it is cold enough.
  2. Blend all ingredients until very smooth and creamy. You can do this in a blender or whisk by hand.
  3. Pour mixture into apre-frozen bowl, and run for approximately 20 minutes or until done.

Note:

*Once finished, the ice cream will have a soft serve texture. For a more classic ice cream finish, freeze overnight in an ice cream container. Sprinkle with Chia Seeds for a healthy topping.

Audio Languages: English
Subtitles: English