Description
This vibrant and aromatic curry is packed with fresh vegetables and simmered in a rich, homemade coconut-chili paste. Serve over fluffy basmati rice for a comforting and wholesome meal.
Ingredients
Scale
- Brown basmati rice
- 5 dried lime leaves (optional)
- Pinch Himalayan salt
- 1 medium onion
- 2 garlic cloves
- 1 large red pepper
- 1 tablespoon (15ml) red tomato paste (or 200ml / 6.8 fl oz tinned tomato)
- 2 red chillies (or 7 pieces dried cayenne chillies)
- Bunch fresh coriander (or 15 stalks fresh dill)
- 1 inch (2.5cm) fresh lemongrass (or dried)
- 1 inch (2.5cm) fresh ginger
- 1 tablespoon (15ml) coconut sugar
- black pepper (to taste)
- Coconut milk (about 600ml / 20.3 fl oz or more)
- 1 tablespoon (15ml) coconut oil
Vegetables
- 1/2 large aubergine (250g / 8.8 oz)
- 1 courgette (250g / 8.8 oz)
- 1/2 celery stick
- 3 small cauliflower heads (360g / 12.7 oz)
- 5 long flat green bean sprouts
- 2 Handfuls spinach
Instructions
- Place your brown basmati rice in a saucepan with cold water, salt, and lime leaves. Fill water only a 1/2 inch (1.3 cm) above the rice.
- Bring to a boil.
- Lower the heat, cover the lid, and allow to simmer for 15 minutes.
- In the meantime, place all the ingredients for your curry paste (onion, garlic cloves, red pepper, red tomato paste or tinned tomato, red chillies or dried cayenne chillies, fresh coriander or fresh dill, fresh lemongrass or dried, fresh ginger, coconut sugar, black pepper) in your blender and process until smooth. Taste and adjust seasoning to your desire. You want the spice to be extra hot because once it’s heated on the stove with coconut milk, this will reduce.
- Chop all your vegetables (aubergine, courgette, celery stick, cauliflower heads, long flat green bean sprouts, spinach) into small chunks.
- Warm a large pan with your coconut oil.
- Add your curry paste and simmer until hot.
- Add your vegetables and stir.
- Add your coconut milk.
- Cover and simmer on a low heat for 5 minutes, allowing the vegetables to cook.
- Check rice, strain, and place in a serving bowl.
- Once your vegetables have cooked through in the sauce, take off the heat and serve in a large bowl.
- Enjoy!
Notes
- Fill the water only a 1/2 inch above the rice when cooking to ensure proper absorption and texture.
- Blend the curry paste ingredients until smooth and aim for an extra hot spice level, as the heat will reduce when cooked with coconut milk.
- Chop all vegetables into small chunks to ensure they cook evenly and are tender after simmering in the coconut milk for 5 minutes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 500g
- Calories: 500
- Sugar: 10
- Sodium: 400
- Fat: 22
- Saturated Fat: 15
- Unsaturated Fat: 6
- Carbohydrates: 70
- Fiber: 10
- Protein: 12