Try this zesty vegetarian and vegan coconut curry.
I woke up craving something sour, lemony, chilli with some kick of coriander. Specific I know. But being in lockdown has me thinking more about food and what I can cook for myself that creates unique flavours.
I wanted to recreate that flavour of eating out, some different from my standard dishes.
I checked the fridge I found I had enough ingredients to whip up a veg curry.
Fragrant Vegetable & Coconut Curry
2 red onions
swig olive oil
3 garlic cloves
1 sweet potato
500ml broth (chicken or vegetable)
400ml water
4 celery stalks
teaspoon chilli flakes
teaspoon salt
swig fish sauce or soy sauce
teaspoon turmeric
teaspoon lime zest
can coconut cream
1 head broccoli
1/2 bunch kale
1 bunch Corriander
juice from 1 lime
2 cups quinoa + 3 cups water
First, pop quinoa and water on a pan and bring to a low simmer. Cover and allow to steam cook.
In a heavy-based pan add oil and pop on medium heat. Chop the onions and saute. Add chopped sweet potatoes and crushed garlic. Stir through a medium heat. Add salt, fish sauce, chilli, turmeric and lime zest.
Add broth & water and bring to a simmer.
Add finely chopped celery and simmer for about 5 minutes. Add the coconut cream and simmer for another 5 minutes.
Taste the mix to ensure it is zesty or spicy enough for you. Add more of what you like.
Chop broccoli into florets and add to the mix continue to simmer until broccoli is soft.
Finally, add finely chopped kale and coriander. Remove from the heat and squeeze in the juice of 1 lime. More if you love the flavour.
Serve with quinoa.
This is such a warming and fragrant dish that hits the spot every time.
