This is a throwback to the spicy coconut curry soups my husband and I downed by the gallon on our honeymoon through Thailand and the Indian Ocean. It’s kind of a blend of those cultures, but equally delicious and completely plant-based. You can choose to alter the spice depending on how fiery you like it.
For red curry paste:
1-2 tablespoons of ground Red Thai chili pepper or Cayenne pepper depending on how you like your spice (1 being very, 2 being atomic)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 large stalk of lemongrass, rough outside discarded and chopped
1 knob of ginger
1 small yellow onion
6 garlic cloves
1 tablespoon tomato paste
sea salt to taste
for vegetable curry:
1 small eggplant, cubed
1 red bell pepper, reseeded and roughly chopped
1 Yukon gold potato, roughly chopped
1 cup roughly chopped cauliflower
1 cup spinach or chopped kale
1 small zucchini roughly chopped
1 small bunch of broccolini chopped in half
1 can of full-fat unsweetened coconut milk, a little of the cream conserved for drizzling
2 tablespoons of coconut sugar
1 tablespoon of coconut oil
2 cups of water
1 lime quartered for garnish
small bunch of fresh cilantro
In a food processor or blender, combine all of curry ingredients and blend until it forms a thick paste. Set aside.
In a large pot, heat coconut oil. Add curry paste and saute on medium-low for about 5- minutes occasionally stirring. Add coconut sugar and stir well. Then add all veggies and coat well. Add coconut milk and water stir well, you may need to add a little water until veggies are mostly submerged. Bring to a boil then simmer for about 30 minutes until all veggies are cooked and tender. Transfer to bowls and drizzle w coconut cream and garnish with lime wedge and fresh cilantro. Serve with basmati or jasmine rice.
0 Comments