Turmeric Coconut Curry

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! 🙂

Turmeric Coconut Curry

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

For the recipe video check out my Facebook page The Tasty K!

Author: The Tasty K

Recipe type: Main

Serves: 8-10

Ingredients

• 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

Toppings:

• cilantro, chopped
• sliced avocados
• lime wedges

Side:

• whole brown rice

Instructions

1. Prepare and chop all the veggies as instructed.
2. Place the red curry paste in a large pot over medium heat and add ⅛ cup of water.
3. 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.
4. Pour in the coconut milk and vegetable stock and bring to simmer.
5. Add the potatoes and carrots and let simmer for 10-15 minutes (depending on desired texture of the root vegetables).
6. Once the veggies are cooked, add the lime/ lemon juice and stir until combined.
7. Serve with whole brown rice and top with fresh cilantro, avocado and more lime wedges!

3.5.3208

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

Iron: 26%
Calcium: 5%
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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