Vegetarian Red Curry
Ingredients - Curry Paste
3 tbsp macadamia or avocado oil
2 tbsp lime juice + zest
1 stalk lemongrass or ½ tsp powder
1 heaped tbsp ginger chopped
1 tbsp fresh turmeric or 1 tsp turmeric powder
½ tsp ground coriander
1 tsp ground cumin
1 tsp sea salt
½ tsp black pepper
2 birds eyes chillis chopped
½ red capsicum chopped
3 cloves garlic
½ cup of chopped shallots
Measure all ingredients and add to a good quality blender.
Blend until it’s a smooth paste.
Add to an air tight container and put aside
Ingredients - Red Curry
6 mushrooms sliced
15 snowpeas, topped and tailed
1 small head broccoli/broccolini cut into florets
1/4 cauliflower cut into florets
1 carrot julienned
1 capsicum cut into strips
1 can organic coconut milk
Handful chopped coriander
Heat 1 Tbsp coconut oil in large work on medium heat.
Add half the prepared curry paste and fry for a few minutes being careful not to burn the paste (turn down the heat if necessary).
Add the coconut milk and stir until combined and bring to a simmer.
Add broccoli, cauliflower and carrots and cook for 5 minutes.
Add the capsicum and cook for 2 minutes.
Add the snowpeas and mushrooms and cook for 2 minutes.
Add the coriander and stir –
Now it is ready to serve.
Serve with rice, cauliflower rice or quinoa.
Note: Add fish, chicken, tofu or tempeh to increase the protein content.