Vegan Thai Curry Tacos
Ingredients list calls for coconut oil; the step text mentions olive oil—either works for sautéing. Chill the coconut milk overnight so the cream separates; use only the thick cream for the turmeric coconut sour cream and reserve the liquid for another use. Use red or yellow curry paste as listed; adjust to taste for heat and saltiness. Warm tortillas before assembling for pliability and better texture. For gluten-free: use corn tortillas and swap soy sauce with tamari. Toppings are flexible; cashews are optional if avoiding nuts. Plan about 2 tablespoons of filling per tortilla, as indicated. Storage: refrigerate cooked filling up to 3 days; reheat gently. Turmeric coconut sour cream keeps 4–5 days refrigerated.
Time: Prep: 15 mins, Cook: 10 mins, Total: 25 mins
Servings: 10-12 tacos
Ingredients
- 2 tablespoons coconut oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 12 ounces vegetarian grounds
- 1/2 cup cooked lentils
- 1/4 cup vegetable broth
- 1 tablespoon soy sauce
- 1 1/2 tablespoons red or yellow curry paste
- Salt and freshly ground pepper, to taste
- 1/2 lime
- 1 can full-fat unsweetened coconut milk, chilled overnight
- 1 1/2 tablespoons lemon juice
- 1/2 tablespoon apple cider vinegar
- 1/2 teaspoon ground turmeric
- Pinch of salt
- 10-12 tortillas
- Shredded cabbage
- Diced mango
- Cashews
- Mint
- Cilantro
- Sliced jalapeño
- Lime wedges
Instructions
- In a large skillet, heat olive oil over medium heat. Add onion and sauté until translucent, about five minutes. Add garlic and ginger and continue to cook for another minute.
- Add vegetarian grounds, lentils, broth, soy sauce and red curry paste to skillet. Stir to combine and sauté for about 5 minutes or until liquid is absorbed. Season with salt and pepper and squeeze lime juice over taco filling, stirring to combine.
- To make the turmeric coconut sour cream, skim the thickened cream off from the chilled can of coconut milk and reserve the thinner liquid for another use. Add the lemon juice, vinegar, salt and turmeric. Whisk or process until smooth.
- To assemble tacos, warm tortillas and spoon about 2 tablespoons of taco filling into each tortilla. Top with assorted toppings.