I hadn’t cooked much from her vegetarian cook book ‘Enjoy’ until recently, but because I’m on a bit of a mission now to up the vegetable content of my diet (target 70%), I am constantly in search of tasty vegetarian options.
This is a delicious, easy to prepare Thai vegetable curry. New Balance Mujer The caramelised pumpkin looks quite beautiful and is really filling. asics kayano 21 uomo And healthy (high in cartenoids, potassium, magnesium & fibre). nike air max 2017 goedkoop And cheap as chips!
You’ll need: 1/2 Pumpkin (peeled, de-seeded and cut into chunks) / 2 Eggplants (cut into chunks – larger than the pumpkin) / Olive Oil / Dash of Tamari / 2 Shallots (finely chopped) / 4 tblsp Red Curry Paste (or to taste) / 2 tblsp Thai Fish Sauce / 1 400ml Can Coconut Cream (possibly a little more depending on how much liquid you want) / 3 Kaffir Lime Leaves / 1 Red Chilli (deseeded and cut into rings) / Handful of Fresh Thai Basil or Coriander
First you need to roast the pumpkin and eggplant. Put them onto a baking sheet, toss with a little oil and a dash of tamari and roast until golden. corrida asics golden run 2016 The vegetables should be caramalised but not too soft. Madison Bumgarner Jersey About 25 minutes in my experience.
Heat some oil in a wok and fry the shallots until softened. hogan scarpes outlet Then add the red curry paste with a little water and fry for a few minutes. Add the fish sauce, followed by the roasted vegetables and fry for a few minutes more.
Finally add the coconut cream, the lime leaves and most of the chilli and fresh herbs, retaining a little for serving. Simmer for a few minutes, adjusting the flavour and consistency with extra coconut cream if required.
I serve this with cauliflower rice now – which is the simplest thing to make. All Star 2015 Just cut the cauliflower into large florets and put into a food processor.
Blitz until crumbed.
Put into a pan of boiling water and just cook for a couple of minutes.
Drain as you would normal rice.