Tuesday, January 19, 2016

Green Curry Vegetables





This recipe is very simple and versatile. It is a great way to use up all the extra vegetables that may be kicking around your fridge before a new grocery run. This week I had butternut squash, onions, red peppers, portobello mushrooms, celery, garlic and ginger in my crisper. Most of the time I make this recipe on purpose and use eggplant, red peppers, bamboo shoots and spinach.  This time I thought I would stray from my routine and utilize the ingredients available. It is simple but delicious, and this recipe is a perfect way to welcome lunch or dinner any day of the week; especially a cold winter day.


Ingredients

1 small butternut squash- 1 inch cubes- you want the squash cubes slightly larger than the rest of the vegetables so they hold their shape a little better once cooked.
2 medium onions- sliced into bite sized pieces
1 large red pepper- sliced into bite sized pieces
2 portobello mushrooms- sliced into bite sized pieces
2 celery stalks- sliced into bite sized pieces
4 large cloves garlic- finely grated or shaved
1 thumb size nub of fresh ginger- finely grated or shaved
1 tsp. Sambel olek or 1 fresh Thai chili- finely diced
1 tsp. cumin seeds
1/4 cup of avocado oil plus 2 tbsp
2 heaping Tbsp green curry paste
1 1/2 cups vegetable stock- no sodium added
2 dried lime leaves
1 398ml can coconut milk- I used light
Salt and pepper to taste
Garnish with cilantro micro greens, chives or scallions


Directions  

1. Preheat oven to 400 degrees.
2. Line a sheet pan with parchment paper.
3. Place the chopped peppers, squash, onions, mushrooms, celery and half the garlic and ginger onto the pan.
4. Season with salt and pepper and toss with 1/4 cup of avocado oil.
5. Bake for 35 minutes.
6. While the vegetables are baking start the curry sauce.
7. Place the 2 tbsp. of oil in a deep pan and sauté the remaining ginger, garlic, cumin seeds,  and fresh chili or Sambel Olek for 3-4 minutes on medium heat to extract flavors.



8. Add the vegetable stock, green curry paste, coconut milk and lime leaves to the pan and bring to a simmer.
9. Once the vegetables are out of the oven, add them to the curry sauce and turn the temperature to low.  Let simmer for 20 minutes. Taste and add additional salt and pepper if needed or desired.
10. Garnish each dish with cilantro micro greens, chives or scallions.
11. Serve with nann bread or brown rice if desired.
12. Enjoy!





















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