Posted on March 03, 2018 by Louisa Feary
So I was given a challenge to create a blog about a Vegetarian Curry of my choice and I believe I have found a recipe that both tastes good and is a very healthy vitamin dense meal.
This curry is based on a Thai Green Curry recipe. I tried this dish once and thought it was delicious. So here we are, with my version. This time, I opted for asparagus, carrots and wilted spinach.
Tofu is included in this recipe but I didn’t use it and still found the dish to be wholesome and substantial without it. However, if you want to add tofu, bake it first then add it with the coconut milk.
I served my curry over basmati rice (but you can also use wild rice or long grain), and Quinoa would be an interesting alternative. I hope it goes down a treat!
It’s full of flavour for a healthy meal which is also simple enough for any time of the week. Another option would be to use sliced snow peas instead of the asparagus to bring out flavours from the curry.
1 cup brown basmati rice, rinsed
2 teaspoons coconut oil or olive oil
1 small white onion, diced
1 tablespoon finely chopped fresh ginger (about a 1-inch nub of ginger, peeled and chopped)
2 cloves garlic, finely chopped
Pinch of salt
½ bunch asparagus, tough ends removed and sliced into 2-inch long pieces (to yield about 2 cups prepared asparagus)
3 carrots, peeled and sliced on the diagonal into ¼-inch wide rounds (to yield about 1 cup sliced carrots)
2 tablespoons of Thai Green Curry paste
1 can coconut milk
½ cup water
1 ½ teaspoons brown sugar
2 cups spinach (preferably chopped)
1 ½ teaspoons lime juice (from an actual lime, please)
1 ½ teaspoons soy sauce
Red pepper flakes (for added spice)
2 cups of baked tofu
- To cook the rice, bring a large pot of water to boil.
- Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow.
- Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve.
- Put a pan on a medium heat. Once it’s hot, add a couple teaspoons of oil.
- Cook the onion, ginger and garlic with a sprinkle of salt for about 5 minutes, stirring often.
- Add the asparagus and carrots and cook for 3 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
- Pour the coconut milk into the pan, along with ½ cup water and 1 ½ teaspoons of brown sugar. Bring the mixture to a simmer.
- Reduce heat as necessary to maintain a gentle simmer and cook until the carrots and asparagus are tender and cooked through, about 5 to 10 minutes.
- Once the vegetables are done cooking, stir the spinach into the mixture and cook until the spinach has wilted, about 30 seconds.
- Remove the curry from heat and season with soy sauce. Add salt and red pepper flakes.
Shani Rainford, Fulham Reach