Vegetable Red Curry

Red Vegetable Curry

Recipe by Marianne Harold

Vegetable Red Curry uses a curry paste that you make yourself and can spice anyway you prefer.  This is my general recipe which varies depending on what I feel like on the day, but is also a good way of using up leftover vegetables that you may have on hand depending on what is in season.

Ingredients:

50 ml of avocado or coconut oil
1 small eggplant, cut into 2cm pieces
1 carrot, peeled and cut into 2 cm pieces
100grms peeled and seeded butternut pumpkin, cut into 2cm pieces
100 grams cauliflower florets
1 cup of peas (fresh or frozen) or snowpeas
5 fresh tomatoes, finely chopped and two teaspoons of tomato paste
200mls coconut milk
100grms roasted cashews

 Curry Paste –

Ingredients:
1 onion, finely chopped
1 bunch of coriander, stems included – ensure to rinse thoroughly.
2 long red chillies, seeded
2 stems lemongrass (white part) thinly sliced
2 cloves of garlic, chopped
2 teaspoons of chopped ginger
2 teaspoons each of ground cumin, ground cardamom, ground turmeric (more turmeric can be added if desired)
1 cinnamon stick
50mls coconut oil or macadamia nut oil

 

Method:

  • For curry paste:   blend all ingredients in a food processor until paste forms.
  • Heat vegetable or coconut oil in a large heavy-based saucepan.
  • Stir curry paste over low-medium heat for 4-5 minutes or until fragrant.
  • Add all vegetables except peas and stir gently for 2-3 minutes.
  • Add tomatoes and paste, cover and simmer for 20 minutes.
  • Add coconut milk and simmer, uncovered for another 20 minutes or until vegetables are tender.
  • Stir through peas until warmed through, then serve in warm bowls with brown, black or basmati rice.
  • Sprinkle with chopped red chilli and cashews.