Name: Turmeric Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 white onion, chopped; 1 1/2 cups carrots, bite size chopped; 2 cups potatoes, bite sized chopped (I like a combo of sweet, purple and russet potatoes); 1 1/2 cups mushrooms (Shiitake and champignons); 1/4 cup red Thai curry paste (more if you like it spicy); 1/8 cup turmeric powder; 1/4 cup ginger slices; 3 cans coconut milk (full fat); 1 1/2 cups water with vegetable stock; 1/8 cup lemon/lime juice; 1/8 + 1/4 cup water; cilantro, chopped; sliced avocados; lime wedges; whole brown rice

Ingredients

Units Scale

1 white onion, chopped
1 1/2 cups carrots, bite size chopped
2 cups potatoes, bite sized chopped (I like a combo of sweet, purple and russet potatoes)
1 1/2 cups mushrooms (Shiitake and champignons)
1/4 cup red Thai curry paste (more if you like it spicy)
1/8 cup turmeric powder
1/4 cup ginger slices
3 cans coconut milk (full fat)
1 1/2 cups water with vegetable stock
1/8 cup lemon/lime juice
1/8 + 1/4 cup water

Toppings:

cilantro, chopped
sliced avocados
lime wedges

Side:

whole brown rice

Instructions

Prepare and chop all the veggies as instructed.
Place the red curry paste in a large pot over medium heat and add 1/8 cup of water.
Let simmer for 30 seconds and add the white onion, mushrooms, ginger slices and ground turmeric. Add the remaining 1/4 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!

Description

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