I’ve lways avoided recipes where you have to make the curry paste from scratch! However, this is the easiest and tastiest curry paste you can make.
I love how some of the vegetables in this dish are roasted, and the others steam in the curry. It creates a really delicious flavour and also texture.
The fresh Thai basil, kaffir lime and lemongrass are a must in this recipe, so do opt for fresh when you can and don’t skip them!
You could swap out the veggies or you could also add tempeh or tofu to this dish too if you like. I know you will love it as much as I do! Its become a weekly staple in my kitchen.
THAI ROASTED VEGETABLE CURRY
Ingredients:
Curry Paste
1 lemongrass stalk (white part only), finely sliced
1 inch piece of ginger grated
1 garlic clove chopped
1 long red chilli finely sliced
3 tablespoons peanut butter
2 tablespoon fresh coriander root finely chopped
1/2 tsp turmeric powder
1/2 tsp ground coriander seed
1 tablespoon tamari
2-3 tablespoons water to blend
For Curry
1 tbsp olive oil
1/4 pumpkin chopped
1/2 cauliflower head chopped into florets
1/2 teaspoon curry powder
1/2 teaspoon turmeric powder
Pinch of salt and pepper
1 teaspoon coconut oil
1 teaspoon coconut sugar
400g can coconut milk
400ml vegetable stock
4 kaffir lime leaves
3/4 cup snow peas finely sliced
3/4 cup broccoli florets
3/4 cup capsicum diced
1 lime juiced
2 tablespoons thai basil
2 tablespoons coriander leaves
For the curry paste, place all ingredients into your blend and blend until relatively smooth.
Preheat your oven to 180 degrees. Drizzle the olive oil onto your baking tray and add the chopped pumpkin and cauliflower. Springle with the curry powder, turmeric, salt and pepper and roast for around 20 minutes or until tender.
Pop the coconut oil in and the curry paste to a large saucepan and allow to heat for a couple of minutes of a medium heat, stirring to avoid it sticking.
Add the coconut milk, vegetables stock, coconut sugar and kaffir lime leaves and stir well.
Add the snow peace, capsium and brocoli and stir, then cover and allow to simmer for around 8 minutes.
Add the cooked pumpkin and cauliflower and stir well.
Add the lime juice and taste for seasoning. You may like to add an extra dash of tamari or sprinkle of chili flakes if you like extra heat. Remove from the hear and stir in the fresh herbs before serving.
This is perfect with quinoa or rice, or just as is.
