Sunday, February 20, 2011

Vegan Vegetable Coconut Curry

This is a great dish for people who like bold (vegan) flavors: thai curry, coconut and vegetables which stand up to it. This also work well with white fish, e.g. haddock, and even frozen white fish, which typically looses most of its delicate flavor during the freezing process. For vegetables, use what is on hand. I had kale, spinach, haricot vert, edamame and frozen corn. A delight!

Makes 2 larger servings:
1/2 ts grapeseed oil
1 TB red Thai paste
1/2 TB crushed garlic (or 1 garlic clove)
1/2 TB crushed ginger from a jar (or 1/2 inch fresh, grated)
1/2 can of light coconut milk
1.5 cup water
handful (frozen) haricot vert
handful frozen corn
handful frozen edamame
handful frozen kale (@ Wholefoods market) or 4-5 leaves, destemmed and sliced, fresh
1/2 package frozen baby spinach

Optional: 2 small frozen haddock filets.

Note: It is in the middle of winter and fresh vegetables are not local and expensive; in the summer this would be a dish to make with local ingredients. In the winter it works just as well with inexpensive frozen vegetables.

In a large pot, heat the oil and mix in the Thai paste, garlic and ginger. Stir and heat up, but don't try to brown it, just toast for about 1 min. Add in the coconut milk and water, and stir to mix all the ingredients to make the curry sauce. Bring to a boil, and reduce the heat to medium simmer. Add all the frozen (or fresh) ingredients, and let simmer for about 15min. 

This is a great dish that looses nothing of its bold flavor when reheated.

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