Thai Curry In a Hurry, vegan
at least 2 inches / 5 cm fresh ginger root, minced
generous tsp turmeric powder
yellow curry powder
400ml can of coconut milk
of lemon grass
kaffir lime leaves*
optional but highly recommended
of organic mushrooms
we used mix of oyster & shiitake, cut into larger pieces
large handfuls fresh kale
In a deep skillet over medium heat, add the coconut oil and shallot. Sauté for 3 min. Add in ginger, turmeric, curry powder and salt, cook for another minute (adding slash of water if too dry).
Mix in the coconut milk, lemongrass and kaffir lime leaves. Stir it up and bring to gentle boil.
Toss in the carrots and broccoli pieces. Cook for 5 min then add mushrooms and cashews. Lower the heat and simmer for about 10 minutes. Stir occasionally.
Serve over quinoa, black rice or zoodles (spiralized zucchini).
*Kaffir lime leaves are much cheaper bought frozen in oriental supermarkets and keep well in the freezer till needed.
By Active Vegetarian