You’re gonna love this one! I made a whole batch for my family when they visited over Easter, and even my meat-loving dad was craving for it! 🙂 This curry dish is packed with yummy flavours and what’s great about it is that you can make a huge batch and indulge in it for several days! My favourite way to eat it is with whole brown rice, sliced avocado, fresh herbs and lime wedges on top! Although I always very much disliked cilantro, on top of this dish I absolutely loooove it! So surprising 🙂
This dish is so colourful, vibrant and jam packed with amazing flavours and nutrients! Basically, it’s the perfect meal for a cold winter day, but I’m also quite enjoying it during summer time!
I really hope you’ll like it as much as I do, so please let me know what you think! 🙂
- 1 white onion, chopped
- 1½ cups carrots, bite size chopped
- 2 cups potatoes, bite sized chopped (I like a combo of sweet, purple and russet potatoes)
- 1½ cups mushrooms (Shiitake and champignons)
- ¼ cup red Thai curry paste (more if you like it spicy)
- ⅛ cup turmeric powder
- ¼ cup ginger slices
- 3 cans coconut milk (full fat)
- 1½ cups water with vegetable stock
- ⅛ cup lemon/lime juice
- ⅛ + ¼ cup water
- cilantro, chopped
- sliced avocados
- lime wedges
- whole brown rice
- Prepare and chop all the veggies as instructed.
- Place the red curry paste in a large pot over medium heat and add ⅛ cup of water.
- Let simmer for 30 seconds and add the white onion, mushrooms, ginger slices and ground turmeric. Add the remaining ¼ cup water and let simmer for 10 minutes, stirring occasionally.
- Pour in the coconut milk and vegetable stock and bring to simmer.
- Add the potatoes and carrots and let simmer for 10-15 minutes (depending on desired texture of the root vegetables).
- Once the veggies are cooked, add the lime/ lemon juice and stir until combined.
- Serve with whole brown rice and top with fresh cilantro, avocado and more lime wedges!
Nutrients (estimated per serving 270g) – without toppings and rice
Calories: 337 kcal
Carbs: 16 g
– Fiber: 2 g
– Sugars: 2 g
Protein: 4 g
Fats: 30 g
– Saturated Fat: 25.9 g
– Trans Fat: 0.0 g
Vitamin A: 69%
Vitamin C: 20%
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated.
Recipe found on Earthyandy – made changes according to my taste!
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