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"Vegan Thai Curry Vegetables" recipe from NY Times - Diner's Journal

Tuesday, March 08, 2011

March 8, 2011

Hi Everyone:

I'm always in search of yummy looking vegan recipes and this one looks delicious. So much so, that I wanted to share it with you all. emoticon

dinersjournal.blogs.nyti
mes.com/2011/01/31/the-tem
porary-vegetarian-vegan-th
ai-curry-vegetables/

With regard to choosing the lite or regular coconut milk, if you're watching your fat & calories, go for the lite.
The "Thai Kitchen" organic Lite coconut milk has 250 calories/13.66 oz.
The "Whole Foods 365" organic regular coconut milk has 720 calories/13.5 oz.

Enjoy the day!

Peace, love & happiness,

Denise

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Member Comments About This Blog Post
  • KAT573
    saw this blog laterally through a friend! We LOVE green and red thai curries and make them often! Esp. since my Hugs developed kidney disease and many dark green leafy vegs are off the plate! We used a lot less sodium too and it is STILL wonderful. LOVED trying the asian eggplant in a red thai dish we made this past fall! It is a favorite base for us now. KEEP on hand the thai curry pastes! they are fundamental to the dish!

    I am hoping to get some eggplant seeds (ASIAN, that is! they hold their crunch and sweet much better than the purple does! Thank you for sharing this version. I am going to make this soonest! emoticon
    3603 days ago
  • GREENCAT1
    Thanks for the delicious sounding recipe!
    3603 days ago
  • FUTUREHOPE49
    Thank you Denise, That looks like a lovely recipe. Thank you for the tip on the coconut. I didn't know you could get light coconut milk. I will have to look for it. Hope you are well! Have a lovely week!
    emoticon
    Ellen
    3609 days ago

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