This curry contains an unusual combination of vegetables: sweet potato, celery root, and delicata squash. Sweet potato and squash are not that surprising, but it never would have occurred to me to put celery root in a curry before this recipe! It works pretty well though. It's not going to become a new favourite or anything, but it was nice to try something a bit different.
Winter Vegetable Red Curry
Slightly adapted from Vegetable of the Day by Kate McMillan
Ingredinets
- 2 tsp. coconut oil
- 1-2 cloves garlic, minced
- 6mm piece of ginger, minced
- 1 Tbsp. Thai red curry paste
- 1/2 Tbsp. fish sauce
- 1 sweet potato (~225g), peeled and cubed
- ~250g celery root, peeled and cubed
- 3 c. coconut milk
- 1 delicata squash (200-250g), seeded and cubed
- 1 lime, zested and juiced
- 2 Tbsp. chopped fresh cilantro
Directions
- Melt oil over medium heat.
- Add the garlic and ginger and cook for ~1 minute.
- Add the curry paste and cook for another minute or so.
- Add the fish sauce, sweet potato, and celery root and stir to combine.
- Reduce heat to medium-low, add coconut milk, and cook for 15 minutes.
- Add the squash and cook until vegetables are tender (10-15 minutes longer).
- Stir in the lime zest, remove from heat, and stir in the lime juice.
- Sprinkle with cilantro and serve with rice.
Variants
Vegetarian/Vegan Version
Ingredients
- 2 tsp. coconut oil
- 1-2 cloves garlic, minced
- 6mm piece of ginger, minced
- 1 Tbsp. Thai red curry paste
- 1/2 Tbsp. fish sauce substitute
- 1 sweet potato (~225g), peeled and cubed
- ~250g celery root, peeled and cubed
- 3 c. coconut milk
- 1 delicata squash (200-250g), seeded and cubed
- 1 lime, zested and juiced
- 2 Tbsp. chopped fresh cilantro
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