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curry

Delicious Veggie Curry

Nov 2 2016

u

35 mn

4-6

I think that when the weather starts to change and it gets colder, a nice warm curry is comforting and exactly what I need. I usually love mine on its own or topped on a sweet potato. My kids prefer it with rice and maybe chicken or shrimp. I always do a mild curry to make sure the whole family can enjoy it and I add sriracha to mine. Do not be scared by the ingredients list, it may seem long but you need it for the nice flavors, you can find everything at the regular market.

Ingredients

  • 3 tbsp coconut oil
  • 1 onion, finely chopped
  • 1 fennel bulb, finely chopped
  • 1 2-inch piece ginger, finely grated
  • 1 tbsp red curry paste
  • 1 tbsp of tomato paste
  • 2 cups chicken broth
  • 2 tbsp fish sauce
  • 1 head of cauliflower, cut into 1-inch pieces
  • 1 can chickpeas, drained, rinsed
  • 2 cups or frozen peas, thawed
  • Salt and pepper to taste.
  • 1 can of coconut milk
  • toppings : cilantro, lime, peanuts or roasted cashews

Directions

Heat oil in a Dutch oven and add onion and fennel and cook, stirring, until softened and translucent, about 6-7 minutes. Add ginger and cook for 1 minute then put it the red curry paste, and tomato paste. Add coconut milk, chicken broth, and fish sauce, bring to a boil, then reduce and simmer for 20 minutes. Add salt an pepper to taste, I did 1 tsp of salt and 1/2 of pepper. But I always add extra after in my plate, I am jut being mindful of others….
Add cauliflower, chickpeas and peas and continue to simmer until cauliflower is tender, about 15 minutes.
Serve it with rice, and add protein such as chicken, steak, or shrimp. Add cilantro and lime wedge…. Personally I like mine spicy so I always add Sriracha

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